Our New Year’s day traditionally includes black-eyed peas cooked with bacon, greens of some kind, often cabbage, ham if we have it, and cornbread. This year I made the peas in a way that would have had my parents and grandparents shaking their heads. But I am convinced they would have taken a bite and asked for more.
This year’s menu (cooked for 15) included Baked Ham, Baked black-eyed Peas, Potato Salad, and an Asian cole slaw. I ran out of oven space and time for the cornbread (gasp!) but soft rolls worked just fine.
Baked Black Eyed Peas with Ginger and Honey
- 1 lb. (2 cups) dried black-eyed peas
- 1 medium onion, chopped
- 6 slices bacon, 1-inch dice
- 1 teaspoon dry mustard
- freshly ground black pepper
- 1/4 cup crystallized ginger, chopped (I use Penzey’s Crystallized Ginger Bits – no chopping)
- 3/4 cup honey
Drain and rinse the black-eyed peas; cover with fresh water and bring to a boil over high heat. Reduce heat and simmer for about 45 minutes, or until tender. Add water to keep them from drying out, if necessary.
Preheat oven to 325°. In an iron skillet, saute onion and bacon over medium heat until onion is golden and bacon is crisp. Drain off fat and stir bacon and onion into beans. Add mustard and salt and pepper, to taste. Add ginger; combine well. Turn into a 2-quart baking dish; drizzle with the honey. Cover and bake 1 1/2 hours. Remove the cover the last 30 minutes to brown the top.