New Year Beans And Greens Recipe
New Year beans and greens recipe, a Southern tradition.
New Year Beans And Greens Recipe. What is behind the Southern tradition of eating black-eyed peas and collard greens on New Years day? Some folks say the people in the South were once so poor that is all they could afford but we know the truth. First and foremost this perfectly combined dish is delicious! Second, Southern superstition supersedes even flavor sometimes. Eating peas represents good luck in the new year. It is said that diners should eat one pea for every day of the year. That is 365 peas y’all. The greens represent money, and who does not want some of that in 2019? Eating greens ensures that your coffers will be full throughout the year. There is only one thing this dynamic duo of flavor need to accompany them in our opinion – cornbread!
HeySmokies culinary factoid: Are peas beans? They are officially both legumes let us know what you think on the HeySmokies Facebook page.
Cooking beans and greens is a simple task that everyone should try at least once. Here is our classic recipe.
Black-eyed peas recipe:
Ingredients:
One nice sized ham bone
One pound of dried black-eyed peas
Water
Salt
Sort through your peas and pick out any that are discolored or damaged. We have found many small rocks mixed in with the peas over the years. If you chomp down on one the only person that will get lucky is your dentist! Soak the peas in a large pot of cold water overnight. Drain and rinse the peas discarding the soaking water. Add six cups of hot water, two table spoons kosher salt, and the ham bone to the peas in a large pot. Simmer 1 1/2 to 2 hours until tender. Spoon them out and serve hot.
Collard Greens recipe
Ingredients:
One good sized ham bone or ham hocks
Mess of collards (one pound)
Water – 32 ounces
Salt and pepper to taste
Two diced onions
1/4 cup of apple cider vinegar
1 1/2 tablespoons white sugar
5 cloves of minced garlic
Clean collards and remove tough spine through the center of the leaves. Cut the collards into bite sized pieces.
Combine onions, garlic, ham bone and water in a large pot. Cook over medium heat until the meat falls off the ham bone. Add the collards, vinegar, sugar, pepper and salt to the pot and cook until they are tender. Around two hours.
Chef’s secret: Don’t throw out that liquid gold in the pot. Southerner’s call that delicious liquid “pot liquor”. This broth is begging to be sopped up with a piece of corn bread or just enjoyed by itself. Got a sore throat? Have a shot pot liquor and call us in the morning!
