by Helenthenanny
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Helenthenanny's Notes:
Expand1 1/2 dried black eyed peas, soaked in water overnight Ask a question about this ingredient
6-8 slices of beef bacon, diced Ask a question about this ingredient
1 raw beef chorizo sausage (in casing) Ask a question about this ingredient
1/2 serrano pepper, mostly deseeded and minced Ask a question about this ingredient
1 cup yellow onion, diced small Ask a question about this ingredient
3 cloves garlic, minced Ask a question about this ingredient
1 cup bell pepper, diced small (I used a red one) Ask a question about this ingredient
1 cup celery, diced small Ask a question about this ingredient
6 cups beef stock Ask a question about this ingredient
1 bay leaf Ask a question about this ingredient
a few sprigs of thyme Ask a question about this ingredient
1 teaspoon chili seasoning Ask a question about this ingredient
1/4 teaspoon cayenne pepper Ask a question about this ingredient
salt and pepper (to taste) Ask a question about this ingredient
1 cup white rice Ask a question about this ingredient
a few green onions (optional, for garnish) Ask a question about this ingredient
a few pats of butter (optional, for garnish) Ask a question about this ingredient
In a very large pot, fry the beef bacon. Once the bacon is cooked, remove from the pot and set aside, leave as much bacon fat in the pot as possible.
Ask a question about this stepTurn the heat down to low and add the beef chorizo sausage by squeezing the meat from the casing. Use a wooden spoon to break into small chunks. Add the onion, garlic, serrano pepper, bell pepper, celery, herbs, and spices. Stir constantly until the onions are almost completely cooked through, about 5 minutes. Season with salt and pepper to taste.
Ask a question about this stepDrain the water from the black eyed peas and add them to the pot. Add the beef stock to the pot along with the beef bacon from before. Bring to a boil then reduce heat and simmer for 20 minutes, stirring occasionally.
Ask a question about this stepAfter twenty minutes, stir in the white rice and cook for 25 more minutes, or until the rice and beans are tender and delicious. Season with salt and pepper to taste. Garnish each serving with a pat of butter and some green onions.
Ask a question about this stepI just had a very interesting conversation with my Dad, and I thought you would be interested based on your recipe! I always thought black-eyed peas were a Texan tradition. (Turns out I was wrong!) Sephardic Jews were recorded to have eaten black-eyed peas for good luck during Rosh Hoshana in Babylonian times. He even said that the Talmud at one point dictates why black-eyed peas symbolize good luck. In the 1780's, the first Sephardic settlers were recorded to have migrated to Georgia where they not only continued the black-eyed pea tradition, but they added greens to symbolize money and ham to symbolize modernity and progress. I thought that was so fascinating and thought you would enjoy that little nugget o' trivia!
Oh my, ICP, I do LOVE this little nugget!! Yes, in Texas the saying is almost the same, friends of mine have told me that, like you said, black eyed peas are for luck, greens are for money, and ham is for progress because pigs root forward. And, yes, that's how they said it, that pigs root with their little snouts in a forward motion! Apparently they are incapable of "rooting" backwards, so there is a nugget for you! Thanks for the fun fact!
a mighty-tasty hoppin' john!
You came up with a really fun idea. I was at a loss for a decent black-eyed pea recipe for New Year and this was terrific. The history was interesting,too.