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New Year’s Black-Eyed Peas, Slightly Updated

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Serve 12 to 16 as a side dish

3/4 pound slab salt pork, sliced thick and then into 2-inch pieces
1 large onion, cut into medium dice
1 large bell pepper, cut into medium dice
2 lbs black eyed beans, soaked in 12 cups of water overnight and drained (see notes for quicker method)
2 quarts chicken broth, plus 1 to 2 cups water as needed
1 coin
Salt and ground black pepper
2 tablespoons chopped fresh thyme leaves
1 medium red onion, minced
Red wine vinegar (or pepper sauce) as desired

Heat a large soup kettle over medium-high heat. Add salt pork; fry until golden brown and fat has rendered, 4 to 5 minutes. Add onions and pepper; sauté until tender, about 5 minutes. Add peas, chicken broth, and coin; return salt pork to the pot. Bring to a boil, reduce heat to medium-low and simmer, partially covered and stirring occasionally, until peas are fully tender and cooking liquid turns from translucent to opaque, adding water as necessary to keep peas moist but not soupy, about 1 hour. When peas have fully softened, season generously with salt and pepper and stir in thyme. Continue to simmer to blend flavors, a couple of minutes longer. Serve with a dish of red onion and vinegar or pepper sauce alongside.

About Pam Anderson

Pam Anderson considers herself Every Cook. A New York Times bestselling author, she has been cooking nearly everyday for over 30 years. With seven published books, she brings satisfying recipes and sage advice to both novice and veteran cooks. Whether you’re on a quest for the perfect brownie, wanting to get dinner on the table effortlessly, hoping to entertain more simply, attempting to shed pounds permanently, or looking to eat delicious meatless, Pam can help. AARP’s official food expert, she is a chef contributor at Runner’s World magazine. Pam is former Executive Editor of Cook’s Illustrated magazine. Her food articles have appeared in many food magazines. She teaches cooking classes across the country and appears frequently on TV and radio. She currently is blogging at her new site, Copper House Events.

7 Comments

  1. Bob M says

    I put Salt in the bean soaking water to firm up the bean skin. Then wash the beans to get all the salt off. This keeps the beans from breaking up and does not get into the beans! I got this from “Cooks Illustrated”.

    Reply

  2. Sylvia says

    This sounds comfortingly warm and tasty and a tradition I may want to begin. Happy New Year to Three Many Cooks and keep it coming!

    Reply

  3. Karen Peterson says

    My husband just finished making this and they are so good!! This is the best recipe for black eyed peas that we have made…hopefully it is a sign of the year to come! Thanks for sharing!

    Reply

  5. Rita Stripling says

    I can hardly wait to try this; sounds really goo. I’d like to know why the recipe calls for adding a coin to the peas. This really has my curiosity stirred up. Thanks,

    Rita

    Reply

    • Pam says

      Hey Rita,
      The coin is only “necessary” when you’re cooking the peas on New Year’s Day when it will bring you good luck: )

      Good Luck!

      Reply

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