A recipe for the traditional New Year’s dish made the REAL way!
adapted from Epicurious
- 1 C black-eyed peas dried
- 5-6 C water OR broth
- 1 hot pepper, dried or a pinch of pepper flakes
- 1 bay leaf
- 1/2 lb thick cut bacon, roughly chopped
- 1 medium onion, chopped about 3/4C
- 1 T liquid smoke
- 1 C long-grain rice
- 1 14oz can diced tomatoes optional
- Wash and sort the peas. Place them in a saucepan, add the water, and discard any peas that float. Gently boil the peas with the pepper, bay leaf, bacon, onion, and liquid smoke, uncovered, until tender but not mushy — about 1 1/2 hours — or until 2 cups of liquid remain. Stir in tomatoes.
- Add the rice to the pot, cover, and simmer over low heat for about 25 (white rice) to 45 (brown rice) minutes, never lifting the lid.
- Remove from the heat and allow to steam, still covered, for another 10 minutes. Remove the cover, fluff with a fork, and season with salt and pepper to taste. Serve immediately with greens, cornbread and hot sauce.
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