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Dried BlackeyesSoups, Salads & Vegetables
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Submitted by Alberta (BERT) LeBlanc
Kaplan, LA
on Thursday, May 30, 2002
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| Makes: | 6 - 8 servings |
| Prep Time: | 5 minutes |
| Cook Time: | 1 hour, 0 minutes |
| Ready In: | 1 hour, 5 minutes |
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The tradition of eating Black eyes beans for good luck on New Years started back in the days of the Wild West, Southern gentility, and Northern hostility, our celebrated blackeyed peas were
used strictly for the feeding of cattle in the South.
During the Civil War battle of Vicksburg, the town was
under siege for over 40 days. No supplies went in and none came out The entire town was on the brink of starvation. So they ate those humble "cowpeas," thus starting a southern tradition. Nowadays blackeyes are eaten every New Year's Day to bring good luck for the coming year. All the way back to the days of the Pharaoh, blackeyed peas have been a symbol of luck and fortune. The superstition is that those who eat blackeyes, an inexpensive and modest food, show their humility and save themselves from the wrath of the heavens because of the vanity they might have. Blackeye peas are neither a pea nor a bean but a lentil. |
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| Ingredients |
| 1/2 pound dried black eyes |
1 medium onion, chopped |
| 1 small bell pepper, chopped |
4-5 cloves garlic, crushed |
| ham hocks or bacon |
6-8 okra pods (optional) |
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| | | Directions | In a heavy sauce pan or dutch oven put beans to boil. When beans have come to a boil, drain. Add enough water to cover again. Add the ham hock or other meat, onion, bell pepper and garlic,and salt and pepper seasonings, simmer until beans are almost tender. Add more liquid if needed as the cooking process contines. About 15 minutes before beans are cooked, place 5 to 6 fresh okras on top of beans. Cover and simmer for another 15-20 minutes.
Have a Happy, Safe and Prosperous 2006 New Year.
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