(updated May 7, 2022) // by Phoebe Lapine // 16 comments
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My countdown to a very Southern New Year’s Eve has begun!
Before going down to South Carolina over Thanksgiving weekend I had no idea that this was a thing. But now that I’ve educated myself on the full meaning behind covering a table with 15 pounds of ham, I’m going to join the party with some Yankee spins on these Southern traditions. I started with Deviled Eggs just for fun, even though they have no significance as part of the spread. But now I’m really getting going with a recipe for black eyed peas.
Apparently black eyed peas look like little coins (at least, if you’ve consumed enough bourbon), and therefore guarantee a prosperous New Year ahead. I’m ashamed to admit that I’ve never cooked with them before, on New Year’s or otherwise. Which is perhaps why my New Year’s Day greasy hangover Chinese food fortune always sucks.
Last year I got really into roasting chickpeas until crispy and using them as a guilt-free highly addictive snack or as a topping for rice or Mediterranean salads. I thought I’d do something similar for these black eyed peas and use Southern spices, i.e. brown sugar, to really make them pop.
You want the end result to be crispy but still have some body to the center. I made the mistake of roasting a few of these too far and I found them to be a little dry and too unbean-like.
Have any of you made a traditional Southern New Year’s meal before? Help a Yankee sistah out! And stay tuned for more of my lucky NYE experiments.
In a small bowl, toss the peas with the other ingredients until well coated. Transfer to a parchment-lined baking sheet. Roast in the oven until the peas are crispy but not blackened, about 30-45 minutes, redistributing once halfway through. Allow to cool on the baking sheet until room temperature. Serve in a bowl as a snack or use as a topping for salads or rice.
If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!
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Love this! So funny.. growing up my mom ALWAYS made a big pot of black eyed peas and would make us eat them on New Years Day… I thought she was nuts but apparently it is a real thing? I’ll have to try this spiced version this year!
Grew up with black eyed peas a New Years Day requirement for good luck, This looks like another great way to enjoy cow peas.
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Frankiesays
Black eyed peas make great soup! You can also use them in place of flageolets in classic French lamb with haricots stew, or in a cassoulet. As for New Years down South spread, I guess anything with toasted pecans, right? I like tossing them in maple sugar before sauteeing, sneaking in a little Yankee flavor. Happy New Year Phoebe!
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Andrea Wilsonsays
Thanks for this I will make it today.
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Phoebe Lapinesays
you’re so welcome!
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bestgpsreviews-2014.comsays
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Jesssays
I made these today,i think the temp is too high,and the time is wrong, probably should be 400 for 30 min,
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Phoebe Lapinesays
That’s good to know Jess! Does your oven run high? I made the peas as written and they turned out great and crunchy, but if you didn’t have a good experience, I’ll reduce the heat to 400 and tell people to watch the clock. Thanks so much for the feedback!
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Jaysays
What if we start with dried beans?
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Phoebe Lapinesays
you will just have to cook them first. Soak overnight. Boil in water (with whatever aromatics you like) until tender. Then proceed with the recipe!
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Pattysays
It’s New Year’s eve, we will be snacking on these tomorrow! BRING ON THE LUCK! HAPPY NEW YEARS ALL!
Bottom Line. If beans make you uncomfortably gassy, sprinkle a little baking soda into their soaking water. It will reduce the volume of gas produced by the legumes, plus, they will cook quicker. If you're even shorter on time, you may want to try some of our favorite recipes to make with a can of black beans.
How do you make black-eyed peas taste even better? Adding bacon, sausage, and seasonings intensifies this dish's flavor. But to take this dish to another level, add tomato sauce or coconut milk.
Canned black-eyed peas are best in recipes that don't require slow cooking or a long cook time, which can make them mushy. If you're using canned black-eyed peas, simply rinse them in a colander to remove any liquid from the can as well as excess salt. Then you're good to go!
If you want to thicken the black eyed pea soup/stew, mix 2 tablespoons of cornstarch and about a half cup or so of the bean liquid. Slowly pour in small amounts and stir in the hot pot until you achieve the best consistency. You may not require the entire amount.
Beans cooked with a tiny amount of baking soda (about one teaspoon per cup of dry beans) added to the cooking water cook in about half the time as beans cooked without.
A: The results are mixed on whether adding baking soda, either to the soaking water or while cooking beans, will help. Some people notice a small improvement; other notice no change. Soaking beans in plain water and then changing the water before cooking is just as likely to help.
Canned black-eyed peas can be seasoned to enhance their flavor. Common seasonings include garlic, onion, salt, pepper, and herbs such as thyme or parsley. You can sauté these seasonings in a little oil before adding the peas, or simply mix them in while the peas are cooking.
Soaking black-eyed peas make the cooking process shorter. The ideal time for soaking any kind of bean in cold water is overnight or 8-10 hours. To speed up the process, try my favourite quick hot-soak method. Pour boiling water over your beans and allow to soak for 15-20 minutes.
Black-eyed peas are highly nutritious and associated with many impressive health benefits. In particular, they may help support weight loss, improve heart health, and promote digestive health. They're also versatile, delicious, and easy to incorporate into a number of recipes as part of a healthy diet.
Canned beans are packed in a solution of water, salt, and starch. That solution can leave a glossy film on the beans, interfering with not only mouthfeel (slimy beans are a little off-putting), but also the ability of the beans to cling to other ingredients in the dish and absorb those flavors.
Drain them the next day and bring them to a boil in cold water, then reduce the heat so the water barely simmers: dried black-eyed peas can overcook, and a rolling boil could cause them to break apart. Taste the peas often to check their doneness: They should be creamy but retain their shape.
The murky appearance results from the pea's starches that leach into the canned liquid. According to Oregon State University, these starches will settle in the can over time.
For the BEST chance of luck every day in the year ahead, one must eat exactly 365 black-eyed peas, no more or less. Black-eyed peas eaten with stewed tomatoes represent wealth and health.
A serving size is ½ cup. Use black-eyed peas as a tasty side dish or include it in casseroles, soups, and salads. Black-eyed peas are often packaged in 1- or 2-pound bags. One pound of dry peas is about 2 cups.
Place 1 cup black eyed peas and 4 cups water in a large pot. Bring to a boil, then reduce heat and simmer until the beans are tender. This will take about 45 minutes.
A teaspoon of bicarbonate of soda can be added to the peas whilst soaking or cooking (to speed up the softening process), but you can still achieve that perfect creamy texture with nothing but water - unless your water is especially hard.
Baking soda can help significantly since it increases the pH of the water, disintegrating that pectin and allowing beans to soften quicker. Baking soda also removes minerals from hard water, which can prevent beans from hydrating as quickly.
On the other side of the pH equation, the addition of an alkali such as baking soda will break down the cell structure of the beans. But use it sparingly—no more than1/8 teaspoon per pound of beans. Too much will destroy nutrients and result in mushy beans.
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