"Growing up, my mom's black-eyed peas were the unofficial start of the new year in our house. I remember ladling big spoonfuls into bowls while my mom reminded us that black-eyed peas bring good luck for the year ahead. Did it work? Who knows, because we never skipped a year to find out! Every New Year's Day, without fail, my mom's beans simmered low and slow on the stove in the simplest way possible with just black-eyed peas, chicken stock, salt and pepper,"
"And the best part? Black-eyed peas are honestly one of the most forgiving legumes out there. Unlike a lot of dried beans, they don't need an overnight soak. A quick rinse and a short simmer is all they ask for. They cook quickly, hold their shape beautifully, and, like most bean dishes, get even better after sitting in the fridge overnight. If you're a leftovers person (hi, welcome), this is your dream comfort food!"
A family New Year's tradition centers on black-eyed peas simmered simply in chicken stock with salt, pepper, and a bit of bacon. The recreation retains dried black-eyed peas and a pot of broth as its foundation while adding aromatics, spices, and deeply flavored sausage to increase body and richness. Black-eyed peas are forgiving legumes that do not require an overnight soak; a quick rinse and short simmer or a two- to three-hour soak suffices. The beans hold their shape, cook quickly, and the flavors deepen after resting in the refrigerator, making the dish ideal for leftovers. Basic steps include rinsing, soaking, crisping bacon and sausage, and sautéeing vegetables in the drippings before simmering the peas.
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