Vegan Black-eyed Peas

Originally known as cowpeas, they are beans with West African roots

A New Year's Day tradition in the South is to eat black-eyed peas, which is intended to bring you good luck in the new year.   

Since I had never made them,  I asked our Southern neighbor, Denise, for some tips.  She said to use lots of onion.  And that her grandmother always put a piece of pork in with hers, but Denise doesn't. Anything goes. Each family has their own way of making them. 

So I found a vegan version of the classic from chef Mashama Bailey to try.  She chars her onion and uses olive oil to add the smokiness and fat that the bacon or ham hock would provide. They are delicious. Even better the next day.

---Barbara

Vegan Black-Eyed Peas
(adapted from Mashama Bailey's recipe in the NYT)

Makes 8 servings

1 pound dried black-eyed peas
1 sweet onion, such as Vidalia, peeled and halved through the root end (i.e., keep the root attached)
4 whole cloves
1 garlic head, cut in half
10 black peppercorns
2 dried bay leaves
1 chile de arbol or other small dried chile
1/2 cup olive oil
1 T. kosher salt, or 1/2 T. regular salt
hot sauce or red pepper flakes, to taste

Pick through the dry peas for any debris, and place and in a large saucepan, cover with 4 inches of water and let them soak overnight or up to 24 hours.

Blacken the onion by either charring it on the open flame of an indoor gas grill or if you can, use the outdoor grill, and if neither of these options are available, then broiling it.  Do all sides as best you can.  Set aside to cool.  Takes about 5 minutes.

Stud the onion with the cloves.

Add the onion to a stockpot.

Drain the peas, discarding the liquid, and transfer the peas to the stockpot.

Create a seasoning packet of the garlic, peppercorns, bay leaves, and chile. using a piece of 12- inch cheesecloth, folded over, and tied with cooking twine.

Add enough water to cover the beans, approximately 3 quarts of fresh cold water, and the packet.  Bring to a boil, then skim off any foam which comes to the surface, then reduce to a simmer.

Stir in the olive oil and the salt and cook, uncovered, stirring and skimming occasionally, until the peas are fully cooked and the cooking liquid has thickened, 1 to 2 hours.

A traditional approach would be to serve them with rice and collard greens.  Often called Hoppin' John. 

Notes:

Our peas tasted better the next day, especially since we stirred in the leftover chopped spinach from our meal.  Also, you can puree a portion of the beans and add them back to the pot if you want a thicker pot of peas.

B