This is a delicious and hearty winter soup, a Southern style recipe, said to bring good luck if eaten on New Year's Day. But it's great any time of the year.
Why try? Hey, we all could use a little more good luck, right? And even if you're not superstitious, this is one tasty soup.
Foodie Byte: You can also use canned beans in this recipe.
This recipe pairs nicely with our Green Onion-Jalapeño Cornbread.
Check out our story on lucky New Year's foods with additional recipes.
Ingredients
- 16 ounces black eyed peas, dried
- 8 cups cold water
- 1 tablespoon vegetable oil
- 2 8 ounce ham hocks
- 6 ounces country ham, diced
- 1 onion, large, ruff cut
- 2 carrots, cut into 3" pieces
- 2 celery stalks, cut into 3" pieces
- 6 cups water
- 1 tablespoon kosher salt
- 1 1/2 teaspoons coarse black pepper
Preparation
- Overnight soak - rinse and sort beans in a large pot. To 2 cups of beans add 8 cups of cold water and let stand overnight or 8 hours. Drain and rinse beans twice.
- Quick soak - rinse and sort beans in a large pot. To 2 cups of beans add 8 cups hot water . Bring to a rapid boil, boil for 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain water and rinse beans twice.
- Place the oil in a large pot.
- Sauté ham hocks and ham for 3 minutes.
- Add onions, carrots and celery sautéing for 5 minutes.
- Add the beans and 6 cups of water simmering for 1 1/2 to 2 hours or until beans are tender adding more water as needed.
- Salt and pepper.
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