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New Year’s Black-Eyed Peas

Ingredients

  • 1 pound dry black-eyed peas
  • 1 teaspoon baking soda
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 large onion, diced
  • 6 cloves garlic, minced
  • 2 stalks celery, diced
  • 2 serrano peppers, sliced (optional)
  • 1 jalapeno, deseeded and minced
  • 1 teaspoon Kosher salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cayenne
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground cumin
  • 1 pound smoked pork neck bones
  • 6 cups low-sodium chicken broth or water
  • Cooked greens, cabbage, or sauerkraut, for serving
  • Cornbread, for serving
  • Hot sauce, for serving

Cooking Instructions

Step 1: In a large bowl, combine peas and baking soda and add water to cover by at least 4 inches.  Cover and let soak for at least 6 hours and up to overnight.  Once fully hydrated, rinse beans and drain completely.

Step 2: In a large pot over medium-high heat, heat 2 tablespoons oil.  Add onions, garlic, celery, serrano (if using), jalapeno, and salt, and cook, stirring occasionally, until lightly golden, about 10 minutes.

Step 3: Push vegetables to the edge and make an empty well in the middle of the pan.  Add remaining 1 tablespoon oil in the well, then add in all the spices and stir spices until fragrant, about 1 minute.  Add in pork, peas, and broth.  Bring to a simmer, then reduce heat to a medium-low.

Step 4: Partially cover pot with a lid, and let simmer until peas are tender, about 35 minutes.  To concentrate broth, remove lid and continue cooking until liquid has reduced to desired consistency, 10 to 20 minutes.

Step 5: Serve with greens, cornbread, and hot sauce, if desired.

Enjoy these New Year’s Eve black-eyed peas from Delish!