We are all making our new year's resolutions, but when they new year approaches, we also hope and pray for a little good luck. And did you know you could eat your way to that good luck and prosperity?
In this House Works segment, Chef Judy joins us in one of Schaefer's kitchens to talk about a southern tradition that dates back to the Civil War. Here's to black-eyed peas!
Good Luck Spicy Black-Eyed Peas
6 to 8 servings
2 slices thick-cut bacon, sliced
5 cloves garlic, peeled
1 teaspoons chili flakes (or to taste)
1 pound dried black-eyed peas
1 quart low-sodium chicken stock
2 tomatoes, quartered
2 tablespoons fresh thyme, leaves removed (or 1 teaspoon dried thyme)
Kosher salt and freshly ground black pepper
1 lemon, juiced
4 green onions, chopped
1/4 cup chopped fresh cilantro leaves
In a large pot over medium heat, add bacon and render until crisp. Remove the bacon to the paper towel-lined plate. To the same pot with rendered bacon fat, add the garlic, chili flakes, and dried peas and stir to combine. Pour in the chicken stock. Simmer over medium-low heat for 1 hour until peas are tender and add the tomatoes.
Transfer about 1 to 2 cups of the peas to a blender and puree until smooth. Place the blended peas back into the pot and stir to incorporate. Add the thyme leaves and season with salt and pepper, to taste. Continue to cook for another 15 minutes. Place in a serving dish and dress the peas with the lemon juice, green onions, cilantro and bacon before serving.