I talked about the Black Eyed Pea soup in my previous post. Well, as I was about to research on the Black eyed peas, the Bing search gave me http://www.blackeyedpeas.com as the first result. I clicked on it, and it wasn’t what I looked for. This link belong to a hip hop music group or something. I guess there is something appealing about Black eyed peas, that this group opted this pea’s name as their group name. Anyway, I hit the back button on my web browser, and clicked on the Wikipedia link.
Black eyed peas apparently originated from North Africa. Then it was brought to India, and spread to the rest of Asia, and then made its way toward the America Continent as well. Then, in the South, South being the South of North America, eating blacked eyed peas for the New Year became a tradition after the Civil War. As the winner of the war, the North took all of the food supply except for the black eyed peas and salted pork because those were staples for the animals. The Southerners survived the winter by eating those peas, which they considered to be lucky to have. So if you eat black eyed peas for the New Year, it is supposed to bring you luck for the rest of the year.
So, as long as I know Hubby, we eat black eyed peas for New Year’s. We would usually eat it with steamed cabbage and sausage. The cabbage is for money in the New Year, and the sausage? Well, it was just because Hubby likes sausage! 🙂
Hubby’s recipe was very simple too. I found out that the best tasting food usually is made from the simplest ingredients. We only needed the black eyed peas, salted pork, onion, garlic, salt and pepper. That’s it! This time our grocery store carried the fresh peas, so we used that instead and didn’t have to soak the peas overnight like what we have to do for the dried black eyed peas.
So I chopped up the onion and minced the garlic.
Then Hubby washed and rinsed the black eyed peas.
Then he also cooked the salted pork in a pan a little bit, just to get some of the fat out of the salted pork.
Then he put the black eyed peas into a pot and covered them up with water and then when the salted pork started to curl up, he put them into the pot.
Hubby used the fat in the pan to sweat the onion and garlic a little bit.
Then he dumped the onion and garlic into the pot.
Salted and peppered it…
And let it come to a boil…
And we transferred the peas into a crock pot, and cooked it in low heat for about 4 hours.
Then I just served them into a bowl… along with the juice…
And this is called Chowchow. No, that is not made out of the dog, Chow Chow breed. It it a relish of some sort, made out of cabbage.
And what do I do with it? Well, I scooped some out and top it off to my black eyed pea soup. It was divine!
The soup was very tasty, the peas were tender, and the chowchow was just a perfect complement for it. So wish us luck for this year, as I wish you all luck for this new year!
Print recipe here.
Black Eyed Pea Soup
24 oz fresh black eyed peas
8 oz Salted pork
1 small onion, chopped
3-4 cloves garlic, minced
1. Wash and rinse peas, put into a big pot, cover with water.
2. Heat up a pan with medium heat, cook salted pork for 2 – 3 minutes until it starts to curl up.
3. Dump the salted pork into the pot of peas.
4. Saute onion and garlic using the fat from salted pork for 3-4 minutes, and then pour into the pot of peas.
5. Let the peas come to a boil, and then transfer to a crock pot. Cook on high heat for 4-6 hours if using fresh peas. Serve with chowchow.