Ingredients
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1½ pounds dried Black-Eyed Peas
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2 smoked Ham
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3 tablespoons Olive Oil
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1½ pounds Andouille Sausage
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2 large Onion
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6 cloves Garlic
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2 small green, red Bell Peppers
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6 fresh sprigs Thyme
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6 Bay leaves
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½ cup chopped fresh flat-leaf Parsley
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Salt
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freshly ground Black Pepper
Directions
The black-eyed pea, also known as the cowpea, was probably brought to the Americas by African slaves. Like so many other legumes, it is a potent source of protein. This recipe, in many variations, has come to be a Southern tradition on New Year’s Day, a harbinger of good luck in the year to come.
Steps
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1
Done
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Pick over the beans, discarding any debris. Place them in a bowl, add cold water to cover by 2 inches, and soak overnight. |
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2
Done
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Drain the beans in several changes of cold water to cover and place them in a large heavy pot. |
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3
Done
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Place the ham hocks in a large saucepan and add water to cover. Bring to a boil over high heat, reduce the heat to medium-low, and simmer for 4 minutes. Drain, rinse, and add them to the beans. |
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4
Done
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Heat the olive oil in a nonstick skillet over medium heat. Add the sausage and cook, stirring, until browned, about 10 minutes. Using a slotted spoon, transfer the sausage to the beans. Add the onions, garlic, and bell peppers to the same skillet and cook over medium-low heat, stirring, until wilted, about 15 minutes, adding more olive oil if necessary. Add this mixture to the beans. |
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5
Done
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Add 12 cups water and the thyme sprigs and bay leaves to the beans. Bring the mixture to a boil over high heat, skimming off any foam that rises to the surface. Reduce the heat to medium-low and simmer the beans, partially covered, until they are tender but not mushy, 35 to 40 minutes. Remove the ham hocks and set them aside to cool. Discard the thyme sprigs and bay leaves. |
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6
Done
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When the ham hocks are cool, remove the meat from the bones and cut it into small dice. Add the meat to the beans along with the parsley and season with salt and pepper. |
