Some time ago, I started following the tradition of a New Year’s Day meal, which is not complete without black eyed peas. Combined with other great southern favs, you’re sure to start the year with a great dinner and lots of luck!
Ingredients:
- 8 Ounces dried black eyed peas, rinsed (or two cans reduced or no salt beans, rinsed)
- 4 Ounces low sodium bacon, chopped into large pieces
- 1 Cup carrot, small diced
- 1 Cup celery, small diced
- 1/2 Onion diced, I prefer sweet Vidallia
- 2-3 Garlic cloves, minced
- 1 Teaspoon creole seasoning
- 1 Teaspoon dried thyme
- 1-2 Bay leaves
- 1/2 Teaspoon cayenne pepper (optional)
- 3-4 Cups homemade or store bought low/no sodium stock, chicken or vegetable (water as a last resort)
Directions
- If using canned beans, skip to step 2. For dried beans, either soak them overnight or use the Instant Pot pressure cooker set to 10 minutes on high pressure with a natural release.
- In a dutch oven or large pot on the stove, heat a tablespoon of neutral oil over medium heat and add the bacon. Brown and let the bacon release its fat.
- Add in the carrots, celery and onion and sweat until just translucent. Add in the garlic and cook stirring to remove the garlic’s raw flavor.
- Add the remaining ingredients with just enough stock to cover the beans. Bring to a boil, then reduce to simmer stirring occasionally for about 15 minutes.
- Adjust seasoning and cook to desired bean tenderness. Serve warm with your NYD ham, mac and cheese, corn bread, and collard greens.
Optional Slow Cooker
- Assemble all the ingredients into the slow cooker (cook the bacon first) and set to Low for four to six hours hours. Stir and flavor as desired. Serve when ready.
Salt Swaps:
- Using dried beans reduces all salt you’d get from their canned brothers. I always keep a few bags of various beans on hand.
- Low sodium bacon reduces the amount of salt at the start and gives you more control over the final sodium in the dish.
- Homemade no/low stock is always a win for flavor and reduced salt.
