When I lived in North Carolina, I fell in love with Southern cooking; when I started cooking more beans las year, I fell in love with Rancho Gordo beans. So it’s only fitting that for New Year’s Day 2020, I kick off the Year of the Bean with the Rancho Gordo Super Lucky 2020 Black-Eyed Peas.

This past year in addition to increased bean cookery, I also got really into lacto-fermentation, inspired by the excellent work of Sandor Katz. Among the projects through the year was a Collard Green Kimchi – it’s been a great resource, and as collards are also a traditional Southern New Year’s tradition, it seemed appropriate to incorporate them into the black-eyed peas. I’ll post a recipe-ish when I figure out exactly how!