On New Year’s Day, black-eyed peas are served in many homes in the South, where they are considered good luck for the year ahead. These velvety beans, flavored with ham and a bit of cayenne pepper, can be addictive. Serve them over rice (it’s mandatory). And for a truly Southern meal, offer your guests corn bread.
SERVES 6 TO 8
INGREDIENTS
- 2 tablespoons extra-virgin olive oil
- 1 large onion, finely chopped
- 1 bay leaf
- 2 smoked ham hocks
- 2 cups black-eyed peas, rinsed and drained
- 6 cups chicken stock (page 19) or store-bought chicken broth
- Tabasco or another hot sauce
- Salt (optional)
- 4 cups cooked long-grain rice for serving
INSTRUCTIONS
- Heat the oil in the pressure cooker over medium-high heat. Add the onion and bay leaf and sauté for 2 minutes, or until the onion begins to soften. Add the ham hocks, peas, and stock, stirring to combine. Lock the lid in place and cook at high pressure for 7 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam. Taste the beans for seasoning and add Tabasco to taste and some salt if needed. Remove the bay leaf. Remove the ham hocks from the pot and cut the meat from the bone, trimming off any fatty pieces. Dice the meat into bite-size pieces and return to the pot, stirring to combine them with the black-eyed peas.
- Serve over rice in bowls.
