It’s the most wonderful time of the year for black-eyed peas

In some parts of the country, eating black-eyed peas on New Year’s Day is thought to bring prosperity in the New Year.  UC Riverside’s Reuben E. Herrington, a culinary manager/catering chef, has delicious recipes for black-eyed peas to share:

Braised Black-Eyed Peas

1 lb black-eyed peas

4 qts water

1 qt veg stock

.5c diced yellow onions

.5c diced green pepper

1 tsp minced garlic

1 smoked turkey leg or thigh

1/3 tsp kosher salt

1/3 tsp cracked black pepper

1. Soak peas overnight in cold water
2. In a large pot sauté onions, peppers, garlic, until translucent
3. Drain and add peas to the pot , then add the stock and water and bring to a boil
4. Once boiling turn down to a simmer and add the smoked turkey
5. Cover and let cook for 3 hours on a medium to low heat
6. Once peas are soft add salt and pepper to taste
7. Remove smoked turkey and shred the remaining meat from the turkey and add to the peas
8. Serve hot with jasmine white rice or cornbread

Traditionally served as a side dish or on New Year’s Day for most southern families, with fried chicken catfish, or smothered pork chops.

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Black Eyed-Pea Fritters  (Accara) w/ Hot pepper sweet relish

Ingredients for fritters:

1 cup black-eyed peas, soaked overnight, the rinsed and drained

1/2 medium onion, diced

1/2 cup raw peanuts

1 tsp thyme, minced

1/4 tsp cayenne pepper

1 tbsp apple cider vinegar

1/4 cup + 2 tbsp water

Salt to taste

1 bell pepper, finely chopped

1 tbsp cornmeal

Oil for frying

1. In a food processor, combine the beans, onion, peanuts, thyme, cayenne, vinegar, water and salt and puree until you have a smooth mixture.
2. Transfer to a bowl, cover and refrigerate for an hour.
3. Remove the batter and add the chopped bell pepper and cornmeal and beat with a wooden spoon for 2 minutes.
4. In a saucepan, heat the oil to about 350 degrees. Spoon the batter into the oil, taking care not to overcrowd the pan. Fry, stirring around, until the fritters are golden-brown, about 2 minutes.
5. Transfer the fritters to a paper-towel-lined plate to drain. If you’re not eating them immediately, keep them warm in an oven warmed to 200 degrees.
6. Canned black-eyed peas can be used to save time.

Ingredients for hot pepper sauce:

1/4 cup extra-virgin olive oil

1 small red onion, diced

1/2 tsp cumin

1/8 tsp cayenne

Salt to taste

1 large clove garlic, minced

1 habanero chili, minced

1/4 cup tomato paste

1/4 cup tomato sauce

2 tsp apple cider vinegar

1/4 cup water

1/4 tsp freshly ground white pepper

1. In a saucepan, over low heat, warm the oil. Add the onion, cumin, cayenne, and 1/2 tsp salt and saute until the onions start to caramelize, about 8 minutes.
2. Stir in the garlic and chili and saute another two minutes (Make sure you have your exhaust on because this can cause some serious coughing). Add the tomato paste, tomato sauce, vinegar and water. Mix well and simmer until it starts to thicken, about 5-7 minutes.
3. Transfer ingredients to a blender, add pepper if using, and puree to a smooth paste. Add more salt if desired.

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Black Eyed-Pea Salad

1 lb black-eyed peas

4 qts water

1 c diced tomatoes

1 c diced red and green peppers

1 c diced red onions

1 c chopped parsley

.5 c white corn

.5 c champagne vinegar

.5 c olive oil

1/4 tsp kosher salt

1/8 tsp cracked black pepper

1/8 tsp crushed red pepper

1/3 tsp sugar

1. Let peas sock in cold water over night
2. The next day cook peas until tender about 1.5 hours
3. Drain and let cool
4. In a large bowl combine all the ingredients and toss well coating the peas thoroughly.
5. Season with salt and pepper and taste to adjust if needed.
6. Let sit in the refrigerator until service.
7. This will go well with any type of Southern Picnic or BBQ
8. Canned black-eyed peas can be used as well to save time.

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