Black‐Eyed Peas, Southern‐Style Recipe
In the South, these beans are traditionally served on New Year's Day, for good luck. (The ham hock brings wealth, the greens health.) If you like, just add some chopped collards to the pot, right from the start. In this dish the greens are traditionally cooked until very soft—“to death,” as some of my southern friends say.
2 large onions, chopped
2 cups of Black eyed or pigeon peas, washed and picked over
3 Or 4 meaty smoked ham hocks or a meaty ham bone
Salt and freshly ground black pepper to taste
About 1/2 teaspoons of freshly ground black pepper
Red or white wine vinegar to taste
Tabasco sauce (optional)
Place the peas in a large pot with water to cover. Turn the heat to high and bring to a boil; skim the foam if necessary. Add the ham hocks, onions, and about 1/2 teaspoon pepper. Turn the heat down so the beans simmer. Cover loosely and stir very occasionally; add additional water if necessary.
When the meat in the beans is very soft—at least an hour and a half later—remove it. When it is cool enough to handle, chop all the meat and return it to the pot, along with some salt if necessary.
Continue to cook until the beans are very tender. Drain if necessary and season with salt, pepper, vinegar, and Tabasco or other hot sauce. Serve hot or at room temperature.
