Most recipes for this traditional New Year’s Day dish call for ham, or at least a ham hock or some lard. But last year, I adapted a recipe from my sister-in-law into a veggie version, and it came out delicious.
I’ll be making this today, and it will be a good start for the pantry challenge since there are only two of us and it makes quite a lot.
You can adapt this to your own schedule, tastes, and cooking implements.
BEANS: Rinse and soak for 2 hours. Cook in crockpot for 2 hours on high and 4 hours on low. Transfer to a large ceramic pot on stove and add 1Tb sugar, 1Tb salt, 1Tb black pepper, and 2Tb vegetable oil. Bring to a boil and simmer until done (about 30 min or until soft). This can be done in 2 stages, if you want to cook the beans one day and then refrigerate and then add the other ingredients on the stove the following day.
GREENS: Clean and trim greens. Cover w/water in a large pot. Add 1/2 cup apple cider vinegar and a lot of salt, about 2 tsp. Bring to a boil. Cook over medium heat for at least an hour, up to an hour and a half. Greens should be soft. You can use mustard, turnip, or collard greens, beet tops, chard, or kale, or any combination. Use the equivalent of at least 2 bunches of greens.
Serve with your favorite cornbread recipe.
Enjoy!
Do you cook black-eyed peas on New Year’s Day? Maybe you have another traditional dish for the occasion. Please share your thoughts in the Comments section.
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