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New Year’s Black-Eyed Peas, Slightly Updated

4.9(8)

Ring in the New Year with Black-Eyed Peas, Slightly Updated.

by ThreeManyCooks·published 2010-12-29

Sides

Servings

Total time

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prep 8h

Calories / serving

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Ingredients (10)

serves

¾ pounds Slab Salt Pork, Sliced Thick And Then Into 2-inch Pieces
1 whole Large Onion, Cut Into Medium Diceonion
1 whole Large Bell Pepper, Cut Into Medium Dicebell-pepper
2 pounds Black Eyed Beans, Soaked In 12 Cups Of Water Overnight And Drained (See Note For Quicker Method)
2 quarts Chicken Broth, Plus 1 To 2 Cups Water As Neededchicken-broth
1 whole Coin (i.e. A Dime)
1 pinch Salt And Ground Black Pepper To Tastesalt-and-pepper
2 Tablespoons Tablespoons Chopped Fresh Thyme Leaves
1 whole Medium Red Onion, Mincedred-onion
1 dash Red Wine Vinegar (or Pepper Sauce) As Desired

Instructions (2 steps)

01Heat a large soup kettle over medium-high heat. Add salt pork; fry until golden brown and fat has rendered, 4 to 5 minutes. Add onions and pepper; sauté until tender, about 5 minutes. Add peas, chicken broth, and coin. Bring to a boil, reduce heat to medium-low and simmer, partially covered and stirring occasionally, until peas are fully tender and cooking liquid turns from translucent to opaque, adding water as necessary to keep peas moist but not soupy, about 1 hour. When peas have fully softened, season generously with salt and pepper and stir in thyme. Continue to simmer to blend flavors, a couple of minutes longer. Serve with a dish of red onion and vinegar or pepper sauce alongside.

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Not rich — missing servings, total time, or calories.