Black Eyed Peas

By Becky Jo

Back in the days of civil war, Union troops swept through the south, confiscating crops and livestock to use as provisions for their troops. Southerners who weren’t off fighting were left with precious little, save for peas and greens. You see, Union soldiers considered “field peas” and greens to be fit only for animal fodder. These dishes became cherished and appreciated as what saved many a family from starvation during those times and the tradition of celebrating these dishes on the new year was born.

There are three things every southerner must eat on New Years day, Black eyed peas, greens, and hog jowl or fatback.Black Eyed peas are said to bring luck in the coming year, with many traditions holding that you must eat at least 365 of them. We never had a number, but the more you ate, the more luck you were supposed to have so Mama always makes plenty!

Ingredients

• * 1 Pkg Dried Black Eyed Peas (or field peas, or cow peas) – package size doesn’t matter
• * Pork for seasoning: ham hocks, ham bone, or large piece of ham
• * 1 T salt (will need more)
• * 1 T pepper
• * 1 T cooking oil
• * 1 T Sugar

Details

Servings 10
Cooking time 248mins
Adapted from southernplate.com

Preparation

Step 1

Sort through beans to ensure there aren’t any stones. Place sorted beans in a large mixing bowl or pot. Completely cover with water (with a few inches extra over the top) and soak overnight. In morning, pour off soaking water and place in pot they’re to be cooked in. Add pork for seasoning. Cover with water and several more inches to ensure that peas don’t boil dry. Add all other seasonings. Bring to a boil and reduce heat. Simmer, uncovered, for several hours. Remove ham and shred, place back in pot. Continue cooking until peas are tender. Total cooking time will take at least three to four hours.