Tag Archives: Black-Eyed Peas

New Year Greens and Black Eyed Beans

New Year Greens and Black Eyed Beans

  • Servings: 12
  • Difficulty: easy
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New Year Greens and Black Eyed Beans
I am a sucker for collard and mustard greens. If I see them on any menu they will be ordered. To me the best greens are cooked to death and super tender with zero give or tooth to them. I also like them mostly savory and salty with a touch of acid. I am not a fan of drowning them in vinegar pepper sauce.

For Christmas I was in charge of cooking a Thanksgiving like menu given some of our family didn’t get to enjoy a traditional Thanksgiving. I cooked a spatchcocked turkey, mashed potatoes, green bean casserole, and needed a green. I have been doing a lot of Brussels sprouts lately and they are great but my Mom lives about 30 minutes away and by the time I get over there they change their texture so I decided to depart and try something else. I landed on Collard Greens. I figured we are so close to New Years that I would do an extra lucky side that combined collards and black eyed peas. Only my Mom and I are avid collard fans but everyone raved about them.

The trick here in my opinion is cooking them to death. Drop them in a slow cooker and walk away for 3-4 hours. Depending upon your palate you can adjust the acid vs salt but here is how I made mine.

6 bunches of collard greens
4 carrots (diced)
1 onion (diced)
1-2 cans of black eyed peas
3 cups of chicken stock
1/4 cup of white vinegar or apple cider vinegar
1 ham steak (diced)
Kosher Salt and Black Pepper
1 tbs of Red Pepper Flakes

1. Dice your carrots and onion. Remove the spine from your greens and then lay them on top of each other and chop them into ribbons like you would do to make tortilla strips.

2. Put everything in a slow cooker and turn on high for 3-4 hours. Taste and adjust your seasoning. Tabasco is great on them but not for a crowd.

Black-Eyed Peas and Jalapeno Cheddar Cornbread

Black-Eyed Peas with Jalapeno Cheddar Cornbread

  • Servings: 6
  • Difficulty: easy
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Black-Eyed Peas with Jalapeno Cheddar Cornbread

Jill and I love a good bowl of pinto beans and/or black-eyed peas.  We go to the State Fair with two of our couple friends. It’s kind of a right of passage for the fall. We love the people watching, giggling at some of the craft submissions and of course the food.

My Fair Food staple is a bowl of pinto or black-eye peas with jalapeno hush puppy sticks and a cold beer. Something about them is so simple and so satisfying. Salty, spicy, creamy with a contrast sweetness from the corn meal that is in the hush puppy…all washed down with a good cold beer.

Fresh Black-Eyed Peas
1 cup of diced prosciutto or bacon
1 yellow onion (diced)
3 diced garlic cloves
1/2 cup of diced Pickled Jalapenos
2 tsp of cumin
2 tbs of Kosher salt
2 tbs of black pepper
1 tsp of cayenne pepper
1 can of beer
3 cups of vegetable broth or chicken broth

Jalapeno Cheddar Corn bread
Corn bread mix (follow directions)
1 can of creamed corn
1 cup of fresh shredded cheddar cheese
1/2 cup of chopped pickled jalapenos

1. For the black-eyed peas.. In a large pot on medium heat, add your bacon and cook it until brown. Add in your chopped onions and sweat them out until tender. Add the garlic for 1 minute and then your peas. Add it all into the pot, bring the pot to simmer and let it cook for at least two hours. Towards the end I also use a potato masher and break up some of them. It thickens the pot. Just watch your liquids to make sure you burn them.

2. Corn bread – I follow a typical corn bread recipe and then I add in a can of creamed corn, chopped jalapenos and fresh shredded cheddar cheese. I cook it according the to box in a cast iron skillet until it’s done.