December 30, 2020

Stewed Black-Eyed Peas

By Rogerio Callegari
Stewed Black-Eyed Peas

      Different cultures have different traditions for New Year's Day or Eve. In the United States, particularly in the south, the black-eyed peas are the star of the show. Families always cook the beans to welcome the new year. This recipe I got at the New York Times, adapted by Brigid Washington, and to me, one of my favorites, if not the favorite way to cook these beans. It is a vegan recipe, without the ham hocks that it takes traditionally. It is incredibly tasty and amazingly easy to cook. Enjoy it and let this new year be wonderful to us. Happy 2021! 

 

  • YIELD 12 servings
  • TIME   2 hours, plus overnight soaking

INGREDIENTS

  • 2 pounds dried black-eyed peas
  • 1 sweet onion, such as Vidalia, peeled and halved through the root end (keep the root attached)
  • 4 whole cloves
  • 1 garlic head, cut in half
  • 10 black peppercorns
  • 2 dried bay leaves
  • 1 chile de árbol or other small dried chile
  • 1 cup olive oil, preferably our Callegari Extra Virgin Olive Oil.
  • 2 tablespoons kosher salt or the Callegari Pacific Coast Salt, plus more to taste
  • Hot sauce, to taste

PREPARATION

  1. Put the peas in a large bowl, add water to cover by 2 inches, and soak overnight.
  2. Blacken the onion: If you have a gas stove, turn one burner on high and place the onion halves directly on the grates next to the flame and cook, turning occasionally, until the onion is charred on all sides, about 5 minutes. Otherwise, heat the broiler and broil the onion on a baking sheet a few inches from the heat, turning occasionally, until charred, 1 to 2 minutes. Set aside to cool.
  3. When the onion is cool enough to handle, poke 2 cloves into each half, and add the onion to a large stockpot. Drain the peas, discarding the liquid, and then transfer the peas to the pot.
  4. Place the garlic, peppercorns, bay leaves and chile on a 12-inch square of cheesecloth and wrap tightly, using twine to seal the packet.
  5. Add 6 quarts water and the spice packet to the pot and bring to a boil over high heat. Skim any foam that collects on the surface, then reduce to a simmer. Stir in the olive oil and 1 tablespoon salt and cook, stirring and skimming occasionally, until the peas are fully cooked and the cooking liquid has thickened, 1 to 2 hours.
  6. Discard the spice packet, season with the remaining 1 tablespoon salt (or to taste) and the hot sauce and serve.
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