Black-eyed peas, greens and cornbread are served on New Year’s Day to ensure everyone has a prosperous new year! Sure, why not? This is an easy dish that can simmer all day while you spend time relaxing with your family, might also help those who over-indulged the night before, too.
Start soaking your dried black-eyed peas before you head out for your big New Year’s Eve. I suggest switching the water out a few times, which will help with the “gas” factor later. This time I couldn’t find any ham hocks, so I used smoked pig necks. Simmer the beans for a few hours with either of these parts, the point is to pull the smokey, hammy, flavor from the meat and break down the cartilage from the joints for a rich base. Grill the sausages before adding them to the beans, it will boost flavor. I used a bunch of kale for my greens, and added them to the pot about 45 minutes before eating. Serve with delicious, cheesy cornbread muffins.
- 1 Pound dried black-eyed peas, soaked 12 hours
- 2 Smoked ham-hocks
- 1 Onion
- 5 Cloves garlic
- 1 Tbs fresh thyme
- 1 Bunch parsley
- 1 Bay leaf
- 30 oz Canned, diced tomatoes
- 1 Pound andouille sausage
- Olive oil
- Salt, Pepper, Cayenne to taste
- Saute minced onion in 1 Tbs olive oil for about 5 minutes, or until translucent, then add garlic.
- Pour in the black-eyed peas (beans) and cover with 2 inches of water. Add the ham-hocks, thyme and ½ of the parsley (chopped) and bay leaf.
- Bring to a gentle simmer. Simmer covered for about 3 hours.
- Add the canned tomatoes.
- Grill the sausages, then let sit to cool.
- Pull the ham-hocks from the beans and chip off any meat.
- Slice the sausages and add to the beans with the chipped ham pieces.
- Chop the greens (kale) and add to the beans.
- Chop the remaining parsley and add to the beans.
- Let everything simmer together about 30-45 minutes. Beans are done when soft.
- Season with salt, pepper and cayenne.