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Bing Chef – The Art of Cooking
Recipes

Black-Eyed Peas and Rice

Black-Eyed Peas and Rice

In her cookbook, “Jubilee: Recipes from Two Centuries of African American Cooking,” Toni Tipton-Martin writes about the Carolina lowcountry tradition of the dish Hoppin’ John, as recorded in the “Penn School & Sea Islands Heritage Cookbook.” The dish was described as brown field peas cooked with rice to be eaten for good luck throughout the year. In African American communities, the tradition of eating rice and cowpeas dates to a celebration on Dec. 31, 1862, Freedom’s Eve. On that day, enslaved Africans congregated in churches in the south, eager to hear the news that the Emancipation Proclamation had set them free. The tradition of eating peas and rice for the new year is now deeply held across cultures throughout the United States and ties to centuries-old folklore that might just lead to better health, prosperity and maybe, just maybe, a bit more luck. —Kayla Stewart

Ingredients

  • 1

    pound dried black-eyed peas, picked over for stones, rinsed, soaked in water overnight, and drained

  • ¾

    pound salt pork or bacon, cut into 1/4-inch dice

  • 1

    small onion, chopped

  • 2

    large garlic cloves, minced

  • 6

    cups chicken stock, store-bought or homemade

  • ½

    cup diced (1/4-inch) ham (2 1/2 ounces)

  • ½

    teaspoon red-pepper flakes

  • Fine salt and black pepper

  • 1

    cup long-grain rice

Preparation

  1. Soak the black-eyed peas in cold water overnight, then drain when ready to cook.
  2. In a large saucepan, cook the salt pork over medium-high heat, stirring occasionally, until crisp and the fat is rendered, about 6 minutes. Add the onion and garlic and cook until just translucent, about 3 minutes. Stir in the chicken stock, drained black-eyed peas, ham, red-pepper flakes, 1 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil, then reduce the heat, cover, and simmer over medium-low heat, skimming any foam that rises to the surface, until tender, about 1 hour.
  3. Taste and season with more salt as desired. Stir in the rice. Cover and return the pot to a simmer over high heat. Reduce the heat to maintain a gentle simmer, cover and cook until the rice is tender, about 20 minutes longer. Remove from the heat and let stand, covered, 5 minutes, then serve.