This can possibly be the only bean to be called a “pea”. Its origins can be traced back to West Africa. It was the primary food consumed by slaves during their voyages to the West Indies, and remained a basic staple in their diet. Because of the slave trade, the beans eventually made its way America; but they were not widely accepted as a food source until after the American Revolution.
Eating black-eyed peas on New Year’s Day for prosperity is not only an African American tradition; it is also practiced by the Sephardi and Israeli Jews at Rosh Hoshana.
* My Grandmother, Marie, like most from the "old school", preferred to soak the peas overnight. But for those who do not have the time or patience, simply cook the peas for 3 minutes in a pot of boiling water, remove and let sit for 45 minutes to an hour. There’s not much difference, but personally, I think the peas have a better consistency when allowed to soak naturally overnight.
2 lbs black-eyed peas, soaked overnight
1 pound bacon (pork or turkey), chopped
6 smoked ham hocks or 10 turkey necks
2 large yellow onions, chopped
Kosher or Regular salt (sea salt can be added)
After the soaking overnight or quick time boiling, drain and rinse black-eyed peas.
Place black-eyed peas, bacon, ham hocks, chopped onion in a medium pot and add enough water to cover the black-eyed peas by 1 inch.
Bring to a boil over high heat; then reduce heat to low and let black-eyed peas simmer, covered, for 45 minutes to 1 hour. Periodically check the peas with a fork for tenderness then remove from heat.
Transfer ham hocks or turkey necks to a bowl. Let cool, remove meat from the hocks and add it into black eyed peas.
Season with salt to taste and serve
