Black eyed peas are a symbol of good luck and are traditionally eaten on the first day of the year, especially in the Southern United States. Here is one of the most popular methods of preparing these treats.
Ingrediants
For 8 servings
- 450 g of dried black eyed beans
- 450 g of diced cooked ham
- 2 Onions
- 4 Perini tomatoes
- 1 clove of garlic
- Salt and pepper to taste
- 15 ml of Seed Oil
- 1 l of water
- 2 Bay Leaves
Steps
Method 1 of 4: Part One: Soak Beans
Step 1. Rinse the beans
Pour the beans into a colander and rinse them under cold running water.
Rinsing them will remove any traces of dirt or broken bean husks
Step 2. Fill a pot with beans and cold water
Make sure all the beans are covered in water, but don't overdo the amount so that you don't risk spilling out while boiling. Cover with the lid.
Step 3. Boil the water
Place the saucepan over medium-high heat and wait for the water to come to a regular boil. Let it boil for 2 - 3 minutes.
- Most beans should be left to soak in cold water for many hours, but black-eyed beans can be soaked in hot water to speed up the time.
- If you are in a hurry, it is not essential to soak black eyed beans this step so it can be skipped. However, soaking them in water will make them softer and will also make your digestion easier.
Step 4. Let them rest
Leave the beans in hot water for 60 to 90 minutes.
Step 5. Drain and rinse them
Pour them into a colander to remove the water and then rinse them again with cold water.
Method 2 of 4: Part Two: Preparing the other Ingredients
Step 1. Choose a quality ham
Follow your taste.
- Technically black-eyed beans could be prepared with nothing more than water and salt. Tradition, however, requires that ingredients such as pork and vegetables are added to give a further boost to the flavor.
- If you want, you can replace the ham with cubes of smoked bacon, especially if you have decided to cook the beans with a slow cooker. A raw ham bone is also great for adding flavor to your recipe.
- If you want a sweeter taste, choose a raw ham.
- Bacon is also very popular in this preparation.
Step 2. Cut the vegetables
Slice them with a sharp knife and create small cubes.
- Coarsely chop the onions to give it a size of about 1.25 cm. Use white or golden onions for a more intense flavor. If you prefer a touch of sweetness, choose an onion from Tropea. If you're short on time, use frozen chopped onion or dried onion.
- Cut the tomatoes into cubes (about 1 cm) and try to keep all the juices. To save time, you can use peeled tomatoes or canned tomato pulp (375 ml). If you want, add some chopped or powdered red pepper.
- Place the garlic on the kitchen cutting board. With the flat part of the knife blade, squeeze it to break it and remove the skin. Place the knife on the wedge and then press it gently by placing the palm of your hand on the opposite side of the blade. After peeling it, decide whether to use it whole or finely chop it. Alternatively, use 1/4 teaspoon of garlic powder.
Step 3. Heat the oil and ham
Choose a large pot and medium-high heat. When the oil is hot, add the ham and cook it for 4 minutes or until it starts to get crunchy. Stir frequently.
This step is optional. You can also prepare the beans without having browned the ham beforehand
Method 3 of 4: Third part: Cooking the Beans
Step 1. Add the beans to the ham
Pour the previously soaked beans into the pot and mix to mix with the diced pork.
Step 2. Incorporate the onion, tomatoes, garlic and bay leaf
Mix carefully to even out the ingredients.
Step 3. Add 1 liter of cold water
- The water should be just enough to cover all the ingredients and should not exceed 3/4 of the pot. Adjust the amount of water also according to the size of your pot.
- If you haven't left the beans to soak, you'll need to double the amount of water needed.
Step 4. Cover and boil
Put the lid on the pot and turn on the flame. Choose medium-high heat and bring to a boil. Cook for 10 minutes.
Leave a small gap between the pot and the lid to allow the steam to escape. You will reduce the pressure inside the pot and reduce the likelihood of boiling water overflowing
Step 5. Reduce heat and simmer, add more water if necessary
Lower the heat and let the water simmer slightly. Cook for 1 to 2 hours.
- You may not need to add more water, but if the level drops below that of the beans, add 250ml of hot water.
- Once ready, the beans must have a soft and creamy consistency and the liquids must have assumed a dense and inviting appearance. Know that if the beans lose their shape it means that they are overcooked.
- When an hour has passed, taste the beans. If they are not ready yet, check again after half an hour.
Step 6. Add salt and pepper if desired
When cooked, remove the pot from the heat and season the beans to taste with salt and pepper. Stir to distribute them evenly.
- 1/4 teaspoon of freshly ground pepper should be enough, but you can adjust the amount to suit your personal tastes.
- If you used a very salty ham, it may not be necessary to add more salt. Otherwise 1/4 teaspoon of salt should be ideal.
Step 7. Remove the bay leaves and serve
With the help of a ladle, serve the beans in individual portions.
Method 4 of 4: Part Four: Alternative Cooking Method
Step 1. Prepare the ingredients as in the previous section
Soak the beans and slice the vegetables.
Step 2. Pour the ingredients into a slow cooker
Stir in the beans, tomatoes, onion, garlic, ham, and bay leaves. Also add salt and pepper if desired. Cover and cook for 90 minutes on high or 3 hours on low.
Step 3. Remove the bay leaves and serve
Turn off the pot and after removing the bay leaf, serve the beans while they are still hot.
