THE BLACK-EYED PEAS (music): The Black Eyed Peas (Southern side dish).
In the early 2000s, the group, The Black Eyed Peas, had a song that I still play to this day that rounds out the trio that I just love called “Pump It.” It was the first rap song I really liked, and I loved the way it was arranged.
I thought I’d begin my recipe narrative with an homage to their music. And I wonder if the Black Eyed Peas ever eat black eyed peas. But down to business.
I have visited the south, and I wanted to try this iconic dish. Maybe I was just unlucky, but I never found one worth raving about. The broth was always a little thin, the integrity of the pea was either too mushy or hard, and there was either too much hot sauce or not enough.
It was a suggested side when serving a country ham, so I decided to make it my project and create it to my tastes. I named my recipe Southern Black-eyed Peas. I know this is a bit deceiving, because, “THE SOUTHERN I’M REFERRING TO IS SOUTHERN NEBRASKA.”
Southern Black Eyed Peas
Ingredients
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2cupsdry black eyed peas
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8 ozchopped pancetta or bacon
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8 ozchopped onions
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3minced garlic cloves
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4 cupschicken broth or 50:50 bone broth:water
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1bay leaf
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1/2 tspchili pepper flakes or Slap Yo' Mama Spice to taste
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8 ozfresh-cut greens
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salt and pepper to taste
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2 tablespoonfulminced parsley
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1 dashhot sauce (and more for the table)
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jalapeno pepper sliced as a garnish
Directions
Instructions –
The day before:
- Rinse black-eyed peas thoroughly under cool water.
- Place peas in a large bowl. Cover with cold water and soak for six hours or overnight.
The morning of the event:
- Drain and rinse peas. Set aside.
- In a Dutch oven over medium heat, cook the pancetta until crispy.
- Drain the pancetta on paper towels, leaving 1 tablespoon of fat in the bottom of the Dutch oven.
- Add onions to the Dutch oven and cook, stirring often.
- Add garlic and cook, often stirring for 2 minutes until translucent.
- In the Dutch oven with onions and garlic, combine peas, pancetta, and broth. Stir well.
- Add bay leaf and chili pepper flakes and stir again.
- Set aside and cool.
One hour before serving:
- Bring pea mixture to a low boil over high heat.
- Reduce heat to low, cover with a lid, and simmer for 30 minutes or until peas and tender and can be pierced with a fork.
- Add the greens, salt, and black pepper to taste. Cook another 4 minutes or until greens have wilted.
- Garnish the dish with parsley and hot sauce.
- Serve hot with a few sliced jalapenos.
Serve with:
Ham or butterflied pork chops.
Sweet potato that’s been prepared in a slow cooker and mashed just before eating.
A drizzle of EVOO, a dollop of sour cream, a couple of dashes of Louisiana Hot Sauce added to the peas
Wine: A Rose or zinfandel.
Dinner Parties
and More…