Year of the Bean

As I started in 2020, so I’ll ring in the New Year – with another recipe for 2020-1, using Rancho Gordo’s Super Lucky 2021 Black-eyed Peas. Rather than a new take, I’m going classic, and all together – the peas, the collards, the hock, all together with a bit of heat. Along with some hot cornbread, how could you do better to ring in the new year?

Ingredients

• 300g Black-eyed Peas
• one bunch collard greens, de-stemmed and sliced
• 350g ham hock
• one large onion, chopped
• one bay leaf
• salt
• pepper

Procedure

1. Soak peas overnight with plenty of water; drain and rinse thoroughly with cold water
2. Add peas, ham hock, onion, and bay leaf to Dutch oven or stock pot, and cover with 2-3″ of water
3. Raise to a boil and keep at a steady boil for 75 minutes, skimming the foam as it cooks, adding water as needed
4. While peas are cooking, de-stem collards, roll and then slice into 1/2″ ribbons
5. After 90 minutes or when peas are soft, remove ham hock from pot and chop small
6. Add chopped ham hock, collards, and salt to taste, cover, and simmer on medium for another 15-20 minutes, until collards are tender
7. Serve on its own with plenty of broth, over rice for hoppin’ john, or with fresh hot cornbread!