Black Beans and White Rice, Spanish Style (Moros y Cristianos)

Black-Eyed Peas, Southern Style, is a traditional dish often enjoyed on New Year’s Day in the southern United States, symbolizing good luck and prosperity for the year ahead. This flavorful and comforting recipe features tender black-eyed peas cooked with meaty ham hocks, creating a rich and hearty dish that’s perfect for any occasion. The slow simmering process allows the flavors to meld together, resulting in a soulful and satisfying meal. Serve it alongside collard greens for a classic southern pairing.

MAKES: 4 to 6 servings

TIME: About 2 hours, largely unattended

INGREDIENTS:

• 1 pound dried black-eyed peas, washed, picked over, and soaked if desired
• 3 or 4 meaty smoked ham hocks or a meaty ham bone
• 2 large onions, chopped
• About 1/2 teaspoon freshly ground black pepper
• Salt and freshly ground black pepper to taste
• Red or white wine vinegar, to taste
• Tabasco sauce (optional)

INSTRUCTIONS:

1. In a large pot, place the black-eyed peas and add enough water to cover. Bring to a boil over high heat, skimming any foam that rises to the surface. Add the ham hocks, chopped onions, and black pepper. Reduce the heat to a simmer and cover the pot loosely. Stir occasionally and add water if needed to keep the beans covered.
2. After at least an hour and a half of simmering, remove the ham hocks or ham bone from the pot. Allow them to cool slightly, then chop all the meat and return it to the pot. Add some salt if necessary and continue to cook until the black-eyed peas are very tender, about 10 to 20 minutes longer.
3. Drain the peas if needed and season with additional salt and freshly ground black pepper to taste. Stir in red or white wine vinegar to add a tangy flavor to the dish. For those who prefer some heat, serve the black-eyed peas with Tabasco or other hot sauce on the side.

VARIATIONS:

• Collard Greens Addition: Add chopped collard greens to the pot along with the black-eyed peas and cook them until very soft.
• Smoky Flavor Twist: Use smoked turkey wings or legs instead of ham hocks for a different smoky flavor.
• Vegetarian Version: Omit the meat and use vegetable broth for cooking. Add a few dashes of liquid smoke to recreate the smoky taste.
• Creole-style Peas: Incorporate diced tomatoes, bell peppers, and celery to give the dish a Creole-inspired flair.

USES:

• Serve Black-Eyed Peas, Southern Style, as a main course alongside collard greens and cornbread for a traditional New Year’s Day meal.
• Enjoy the leftovers as a hearty and flavorful lunch the next day.
• Serve the black-eyed peas as a side dish with grilled or roasted meats.
• Use the peas as a filling for wraps or burritos, combined with rice and vegetables.

Black-Eyed Peas, Southern Style, is a soulful and heartwarming dish that embodies the essence of southern comfort food. Slowly simmered with meaty ham hocks, the black-eyed peas become tender and infused with rich flavors. This traditional recipe is often enjoyed on New Year’s Day, but its delicious taste and versatility make it suitable for any occasion throughout the year. Whether you serve it as a main course with collard greens or as a side dish, these black-eyed peas are sure to satisfy your cravings for classic southern cuisine. Enjoy the simple pleasures of this delightful dish, hot or at room temperature, with a dash of Tabasco for a little kick if desired.