Black-Eyed Peas and Rice
On New Year’s Day this is part of the “Black-Eyed Peas for Luck, Cabbage for Folding Money; Greens for Prosperity traditions. On other days of the year, this is simply a delicious featured addition to a meal.”
4 bacon slices, cut into 1/4-inch cubes
1 each, finely chopped: celery rib, small green pepper, small onion (or use 1/2 green pepper and onion)
1 pound dried black-eyed peas, rinsed, rehydrated in water, see note for quick or overnight soaking
1 tablespoon sherry vinegar
1 can (14 1/2 ounces) chicken broth
1/2 teaspoon each, or to taste: red pepper flakes, salt
Freshly ground black pepper
Rice, cooked according to package instructions
Place bacon in a large pot or Dutch oven over medium heat; cook, turning, until crisp. Transfer to a paper towel-covered plate. Set aside.
Add celery, green pepper and onion. Cook, stirring, until softened, about 5 to 6 minutes.
Add peas, vinegar, broth, pepper flakes, salt and pepper. Increase heat to medium high; heat to a boil. Lower heat to a simmer. Cook 5 minutes; add 3 1/2 cups water; increase heat to medium high. Heat to a boil; lower heat to a simmer. Cook stirring, occasionally, until peas are tender but not mushy, about 1 hour, 15 minutes. Serve over rice. Makes 10 servings.
Note: I’ve used both of the following two methods for soaking dried black-eyed peas.
Overnight: Place dried peas in a large bowl; cover with water. Let stand overnight to rehydrate. Drain.
Quick: Heat a large pot of water to a boil; add dried beans. Cook 2 minutes; remove from heat. Let stand 2 hours. Drain.