I was inspired to make this soup after we had a lovely appetizer at the Hungry Mother on New Years Day; black-eye peas with rice and ham hock. Our bartender proceeded to tell us a story of how the black-eyed pea resembled a coin and that this dish would bring us good luck and prosperity (hopefully) in 2011. The dish was simple but very flavorful; a little salty and spicy with the added bite of the crunchy black-eyed peas. Really it was the perfect way to start 2011 together; a delicious nosh, cocktails and good luck.
When we got home last week we decided to carry on the beginning of the new year by opening the door and welcoming 2011 into our home; we are excited for this year and can always use a little extra prosperity, so I made this simple soup with black-eyed peas, spicy Portuguese chorizo and kale. As well I added some white beans, to give it a bit of a creamy texture and added depth, I didn’t want it to be brothy. Before serving, I sprinkled with a little extra raw kale and lightly fried jalapeno cirlces. It was like being at the Hungry Mother, again, with a nice bowl of flavor and spice and hopefully, a lot of good luck!
What is a favorite New Year’s Day Meal that you make?
Recipe: Black-Eyed Pea Soup
30 ounces black-eyed peas, rinsed, drained
14 ounces white beans, drained
1/2 yellow onion, minced
2 cloves garlic, minced
4 small Portuguese chorizo, cut into circles
2 tablespoons olive oil
4 cups chicken stock
kosher salt, to taste
fresh cracked black pepper
1 bunch kale, rinsed, patted dry and cut into small slices
1 jalapeño, cut into small circles, lightly fried in a little olive oil
In a large dutch oven, heat the olive oil, add the onion. Stir and cook over low heat, until soft, about 10 minutes. Add the chorizo, stir and cook over low heat for about 10 minutes. Add the garlic and stock, stir. Add the white beans, stir and cook over low heat for about 15 minutes. Using a potato masher, lightly mash the beans. Add the black-eyed peas, stir and continue to cook over very low heat, until flavors are married; about 45 – 60 minutes. Season with salt and pepper. 5 minutes before serving, stir in the kale. Ladle into bowls and top with the fried jalapenos. Serve. Eat.
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