How Much Do You Know About the Humble Black-eyed Pea?
- Thought to symbolize good luck since references to eating black-eyed peas in the Talmud (where it is called "rubiya"). Took on good luck status in the US after Union soldiers stripped southern fields of all edible crops except for "field peas" and corn.
- Also known as "cowpeas" or "crowder peas"
- A common food in the US South
- Native to Africa, but popular throughout Asia as well
- Often served with either ham hocks or ham in the South
- Also known as "Texas Caviar" when made into a salsa
- A great source of calcium, protein, and fiber
- Like other legumes, adds nitrogen--thus improving--the soil in which it grows
- 1 tablespoon olive oil
- 1 large ham hock
- 1 cup onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup green pepper, chopped
- 1 tablespoon chopped garlic
- 1 pound black-eyed peas, soaked overnight and rinsed
- 1 quart chicken stock
- Bay leaf
- 1 teaspoon dry thyme leaves
- Salt, black pepper, and cayenne
- 3 tablespoons finely chopped green onion
- 3 cups steamed white rice
Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.