As the clock strikes midnight and we bid farewell to the old year, there’s nothing quite like the comforting aroma of black-eyed peas and ham hock simmering on the stove. This Southern tradition isn’t just delicious—it’s said to bring good luck and prosperity for the year ahead. So, let’s kick off the New Year right with this hearty, soul-warming dish that’s sure to become a family favorite!
The Luck of the Black-Eyed Pea
Before we dive into the recipe, let’s talk about why black-eyed peas are considered lucky. Legend has it that during the Civil War, these humble legumes were often overlooked by Union soldiers, leaving them as one of the few food sources for Southerners. Since then, they’ve symbolized resilience and good fortune. Plus, their coin-like appearance is said to represent wealth—who couldn’t use a little more of that in the New Year?
Now, let’s get cooking! This recipe serves 4-6, perfect for a small gathering or family meal.
Ingredients
For the Black-Eyed Peas and Ham Hock:
- 1 pound dried black-eyed peas, soaked overnight
- 1 large smoked ham hock (about 1 pound)
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 bay leaves
- 6 cups chicken broth
- Salt and freshly ground black pepper to taste
- 2 tablespoons apple cider vinegar
- 1/4 cup brown sugar (for glazing the ham hock)
For the Cornbread:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 2 tablespoons honey
Instructions
Black-Eyed Peas and Ham Hock
- Rinse the soaked black-eyed peas and set aside.
- In a large pot or Dutch oven, combine the ham hock, diced onion, minced garlic, and bay leaves. Pour in the chicken broth and bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for about 1 hour, or until the ham hock is tender.
- Add the black-eyed peas to the pot. Simmer, covered, for another 45 minutes to 1 hour, until the peas are tender but not mushy.
- Remove the ham hock and set aside. Discard the bay leaves.
- Season the black-eyed peas with salt, pepper, and apple cider vinegar to taste.
- While the peas finish cooking, preheat your oven to 400°F (200°C).
- Place the ham hock on a baking sheet. Brush with brown sugar and bake for 15-20 minutes, until gloriously glazed and slightly crispy.
Cornbread
- While the ham hock is glazing, prepare your cornbread. In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
- In another bowl, beat together milk, oil, egg, and honey.
- Pour the wet ingredients into the dry and stir until just combined. Don’t overmix!
- Pour the batter into a greased 9-inch cast-iron skillet or baking pan.
- Bake for 20-25 minutes, until golden brown and a toothpick inserted in the center comes out clean.
Serving Up Good Fortune
To serve, ladle the black-eyed peas into bowls, top with chunks of the glazed ham hock, and accompany with a wedge of warm cornbread. The creamy peas, smoky ham, and sweet cornbread create a harmony of flavors that’ll have everyone at the table feeling lucky indeed!
Pro tip: For an extra touch of Southern tradition, serve with a side of collard greens. Their green color symbolizes money, doubling down on those New Year’s fortune vibes!
As you savor each bite of this comforting meal, take a moment to reflect on the year past and set intentions for the one ahead. May your plate be full, your heart be light, and your year be blessed with all the luck these little peas can bring!
Ready to start your year off right? Give this recipe a try and share your New Year’s food traditions in the comments below. Here’s to good food, good fortune, and a fantastic year ahead!
