Today my friends at WhattheDucks is celebrating Blogger Action Day in Celebration of Year of the Bean! This is what their blog said on 1/27/2016:
“To join in, all you have to do is post something about beans, legumes or pulses on your own blog that day . Share a recipe, upload a photo, write an ode to a chickpea! Beans are good & blogging is good fun. Hope to hear from as many bloggers as possible. Even if some folks don’t know beans about beans, maybe you do! Happy Year of the Bean, peeps!”
With that being said and being from the South – you just know that my mom is going to celebrate The Black-Eyed Pea. Black-eyed peas are a staple here in the south. On the first day of the new year, you have to serve them and collard greens for dinner. It’s a tradition. It’s thought by doing so, it brings prosperity to the new year. And between you and me, mom makes sure they are on the table… you know just in case.
Now dad is not a huge fan of the black-eyed pea. Therefore mom has to ‘doctor’ them up and give them such a flavor that dad eats an entire dish and then says that was wonderful without knowing what he ate… snorts – sounds like my mom huh? Well, I’m going to head out because mom says that I don’t need to know how these are cooked. She has a glint in her eye and I’m thinking it involves pig. So here you go my friends – mom’s recipe.
Now, I wasn’t able to make these before today – I know – I know. There’s been so much going on here at the Hotel Thompson that it’s been unreal. But I wanted to share with you my recipe for these wonderful understated beans. Now this picture to the right is off of the internet under a google search of images. Doesn’t it look amazing?! They really are – if you’ve never tried them, you *must* at least once. Now, I’ve asked Bacon to leave the blog because it does involve P.O.R.K. products which we don’t use here unless Bacon is out for the day. Here’s the recipe to my Spicy Black-Eyed Peas:
UPDATE: Lori brought it to my attention a very important step that my fast fingers left out – LOL. The day before you make this recipe, you want to soak your package of black-eyed peas. Shaking my head – how could I leave this step out? What I do is the night before, before I go to bed I take a pot and fill it with water and add some salt. I pour the package of black-eyed beans in the water – enough to cover – and then put the lid on the pan. I leave this pan on the counter over night while we sleep. The next day, I will drain them dry for cooking them at brunch/lunch. The beans absorb the water softening them for cooking this recipe.t
Take 4 slices of any type of bacon that you like. We prefer the thick cut or pancetta – which ever you have on hand. I find it easier to go ahead and cut the bacon into small pieces and fry up in your iron skillet – we all have one here in the south 🙂 Once the bacon is done, scoop it out of your skillet and put on a napkin to drain the excess fat. Put this aside for later.
Take one 16 ounce package of dried black-eyed peas that you have washed and add them to iron skillet that still has your bacon drippings. Add fresh or a 12 ounce can of diced chilies and stir the two together. Add fresh or a 12 ounce can of diced tomatoes. Salt and pepper to taste. Add 3 cups of water and combine everything together. Cover the skillet and cook for approximately 1 hour. Now some people also add a diced onion to the party – we don’t here because Jim doesn’t care for them. It’s a personal preference what you put in your beans. While they are cooking, I will usually make some cracklin’ cornbread.
When the beans are done, scoop them out into a bowl and top them with some of your crumbled bacon. Enjoy.
sue ellen....Lucy & Mac scotty dogs..
02/17/2016 at 1:27 am
Collards are the best !!! ☺
02/17/2016 at 5:19 am
We LOVE black eyed peas in this house…..in fact, I’ll have them for a snack sometimes! My Mom always served them for breakfast on New Year’s morning……for good luck!
02/17/2016 at 9:48 am
Aren’t they the best?? And you know being in the south, we fry everything – hilarious huh? I’ve even done some ‘fried’ and they turned out spectacular! Even Jim loved those – go figure huh? June
02/17/2016 at 9:05 am
You are one brave pig to share that p-o-r-k based recipe!!! Please thank your mom for sharing her true Southern-style version. And let her know that I made collards again last night (w/o the b-a-c-o-n) and we sometimes even make black-eye peas when it’s not even New Years. 😉 Next time can you also let us in on this “cracklin’ cornbread” secret? I expect that is as delicious as it sounds. 😀 PS, look for the master post with all the bloggers’ contributions later today on What the Ducks! Thanks again!!!
02/17/2016 at 9:51 am
Hey my friend!! Mom explained to me that I’m not that kind of pig which is fantastic news to hear – you know especially since sometimes dad looks at me with that glint in his eyes – snorts with piggy laughter. Mom said she will have to share her cornbread recipe – very easy and so yummy! XOXO – Bacon
02/17/2016 at 9:53 am
U better keep an eye on Daddy then!!! PS, looking forward to that cornbread recipe. I can make my own from scratch but no one else in my household eats it. Oh well, more for me, then!!
02/17/2016 at 10:00 am
Oh dear – no one else eats cornbread – no way!? Mom fixes a little skillet and it’s gone before she almost gets it to the table. I will definitely have to do a posting about this. XOXO – Bacon’s MOM
02/17/2016 at 9:22 am
PS, per your comment on my blog–quick question about this recipe. When you say add a bag of dried beans to the skillet, do you mean ones that you have already soaked the night before? Or will they cook that fast without soaking? I have never cooked them this way so I truly don’t know. Please advise!!! 🙂
02/17/2016 at 9:54 am
Soak the night before. Always soak the night before, wash and drain them and then add them to the party for this recipe. Sorry – kind of an important fact to leave out huh? 🙂 I’ll update too. XOXO – Bacon
02/17/2016 at 10:17 pm
I am a chickpea fan. I could give up chocolate before I gave up chickpeas. GASP! I have read about the tradition of eating black eyed peas for new years day. I might give it a go. You cant have too much prosperity! I would like a meat free recipe which I am sure there many of. I also soak beans overnight like you mentioned. YUM! ❤
02/22/2016 at 8:09 pm
Aren’t they the best? Love me some beans of any kind.
02/22/2016 at 11:18 pm
me too. ❤
02/18/2016 at 7:30 am
Thanks for adding that detail! I think we bean fans already know but bean newbies might have had some trouble. 😉 Master post coming soon–I had some late entries yesterday!!!
02/22/2016 at 8:13 pm
No problems my friend. I was having a blonde moment for sure. LOL
02/18/2016 at 7:40 am
OK, it’s up!!! http://whattheducks.com/2016/02/18/bean-there-cooked-that/ At least, I know what I’ll be having for lunch. And dinner. And probably tomorrow’s breakfast. 😉 Thanks for blogging with us, my friend!!!
02/22/2016 at 8:13 pm
Thanks for inviting us my sweet friend. XOXO – Bacon
02/18/2016 at 8:24 pm
Thanks for posting this recipe, I’ve lived in the south for a long time but have never taken a hankering to black eyed peas. Even grew them thinking they would be better fresh! I’ll definitely try this recipe!
02/22/2016 at 8:17 pm
You must. This recipe is the one that my hub absolutely loves. Hugs. XOXO – Bacons MOM