Black Eyed Peas
Eating black eyed peas on New Year’s Day is such a southern tradition that most Bay Area natives haven’t even heard of it. In the south it is so popular that you would be in trouble if you waited until the last minute to pick up some black eyed peas because most stores sell out. Here you might need to hit up a couple places just to find a store that carries them. As the tradition goes, eating black eyed peas on New Year’s Day brings fortune and good luck. I love traditions, even if they are someone else’s, and who couldn’t use a little extra good luck? After making them every New Year’s Day for years, I am now afraid not to make them. In any case they are so delicious that I am happy to eat them on New Year’s Day (or any other day of the year for that matter). Black eyed peas (which are actually technically beans) can be prepared in many ways; on a plate as a side dish, in a bowl of soup, or even in a salad. They are usually prepared with pork in the form of salt pork, bacon, ham or in my case ham shanks. Tradition dictates they be served with some greens which represents the dollars that are going to come your way in the New Year. For my generous helping of New Year’s luck I am going to enjoy my black eyed peas in the form of a hearty soup that I will garnish with an arugula pesto for a “green” California twist.
- 1- 1lb. bag of dried black eyed peas
- 1 ham shank, in three pieces (have the butcher cut it if it is not already cut)
- 2 tablespoons butter
- 1 onion, chopped
- 2 stalks celery, chopped
- 2 cloves of garlic, chopped
- 1 bottle of beer
- 1 can stewed tomatoes
- 2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon dried thyme
- 1 quart of chicken stock
- Dash of red pepper flakes
- Arugula pesto for garnish
- Start the night before by opening the bag of peas and sorting through them to remove any rocks or bad looking beans. Place the dry beans in a bowl and cover with plenty of water. They need to soak at least 8 hours. Check on them at some point and add water as needed to keep them covered. Drain and rinse them before adding to the pot.
- When you are ready to make the soup, melt the butter in a heavy stock pot and add the onions and celery and sauté until soft but not brown. Add the chopped garlic and sauté a few more minutes. Next add the bottle of beer. I like Red Hook ESP because I will have no problem in dealing with the rest of the six-pack, but any full bodied beer will do.
- Add the beans, the ham shank, pepper, thyme, and red pepper flakes. Add chicken stock until the contents of the pot are covered, and bring the pot to a boil then lower the heat to a simmer.
- After 90 minutes remove from heat and take out the ham shanks and let them cool. Add the tomatoes and salt. When the shanks are cool enough to handle, remove the meat from the bones and tear into bite size pieces.
- Once the beans have cooled a bit, I like to remove some of the fat that will rise to the top of the surface. The easiest way to do it is to mound the contents of the pot over to one side and ladle the liquid and fat from the surface into a grease separator. If you don’t have one of these gems, I recommend getting one, I find it an essential tool in my kitchen.
- Once you have removed the fat, return the de-greased liquid back to the pot along with the meat from the shank.
- Taste and adjust the seasoning adding more stock if necessary.
- You can thicken it if you want with a little cornstarch and water but I never do.
- When you are ready to serve, ladle the soup into bowls and garnish with the arugula pesto.
- 2 cups of packed arugula leaves
- ½ cup walnut pieces
- ½ cup fresh Parmesan cheese
- ½ cup extra virgin olive oil
- 2 tablespoons lemon juice
- 3 garlic cloves, peeled
- ½ teaspoon salt
- ½ teaspoon black pepper
- Place all the ingredients in a blender or food processor, and blend until smooth.
- Taste and adjust seasoning if necessary.
- Spoon some pesto onto the top of the soup as a garnish or transfer to a squeeze bottle if you want to get fancy.
Enjoy y’all!
Note: If you are looking for the best, check out Super Lucky 2016 Black Eyed Peas from Rancho Gordo.
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