Black-Eyed Peas with Bacon are flavored with garlic, bacon, and thyme in a savory soup that’s said to bring luck and prosperity when eaten on New Year’s Day!
January 1st is right around the corner, and in these parts, that means two things: New Year’s resolutions and black-eyed peas! In the south (and perhaps beyond? Please enlighten me!), eating black-eyed peas on New Year’s Day supposedly brings you luck and prosperity in the coming year. Now I’m not particularly superstitious, but I do love associating food with tradition and specific holidays, so I’ve been whipping up a pot of black-eyed peas on New Year’s for a number of years now.
However, I have a little confession. I don’t actually like black-eyed peas. In fact, I’ve always kind of thought they taste like dirt (or what I would imagine dirt to taste like, since I don’t eat dirt on a regular basis).
At least that was the case until this recipe entered my life. You see, when you cook otherwise-unexciting black-eyed peas with generous amounts of fresh garlic, crispy bacon, and aromatic thyme, the legumes (they aren’t actually peas, you see) soak up all of those flavors and transform into a bowl of goodness that black-eyed pea aficionados and haters alike would be enthusiastic to eat…not only on New Year’s Day, but all year long!
If you’ve never really fancied black-eyed peas, I think this recipe will change your mind. If you already traditionally eat black-eyed peas on New Year’s Day, I think you will enjoy this new way to prepare them. And if you’ve never before ingested a black-eyed pea — or never eaten them for luck on New Year’s — I encourage you to give this recipe a whirl! After all, how can you go wrong with savory beans in a garlic and thyme-infused broth, studded with fresh parsley and bacon?! We all know that bacon could make dirt taste good, so in my book, its use in this recipe elevates the humble black-eyed pea from tolerable to outstanding.
Black-Eyed Peas with Bacon: try them on the 1st for a lucky and prosperous 2014, and I’m pretty sure you will end up making them again and again, the whole year through…because they are just that darn good. 😉
This post was originally published on December 29, 2013.
More recipes to ring in the New Year…