STEWED BLACK-EYED PEAS
Black-eyed peas are a Southern good-luck tradition for New Year's Day, one with deep roots in African-American culture. Simmer the peas with charred onion, chile de árbol and cloves, and they'll soak up deep flavor. This recipe comes from the chef Mashama Bailey, of the restaurant Grey in Savannah, Ga., who makes it for her New Year's feast. Her family always cooked the beans with ham hocks, but Ms. Bailey prefers to make hers vegan, so all can enjoy it. These peas are also fairly customizable: Purée a portion of the mixture for a thicker sauce, doctor with your favorite hot sauce or dollop with sour cream to add richness.
Provided by Brigid Washington
Categories beans, side dish
Time 10h
Yield 12 servings
Number Of Ingredients 10
- Ingredients
2 pounds dried black-eyed peas |
1 sweet onion, such as Vidalia, peeled and halved through the root end (keep the root attached) |
4 whole cloves |
1 garlic head, cut in half |
10 black peppercorns |
2 dried bay leaves |
1 chile de árbol or other small dried chile |
1 cup olive oil |
2 tablespoons kosher salt, plus more to taste |
Hot sauce, to taste |
Steps:
- Put the peas in a large bowl, add water to cover by 2 inches, and soak overnight.
- Blacken the onion: If you have a gas stove, turn one burner on high and place the onion halves directly on the grates next to the flame and cook, turning occasionally, until the onion is charred on all sides, about 5 minutes. Otherwise, heat the broiler and broil the onion on a baking sheet a few inches from the heat, turning occasionally, until charred, 1 to 2 minutes. Set aside to cool.
- When the onion is cool enough to handle, poke 2 cloves into each half, and add the onion to a large stockpot. Drain the peas, discarding the liquid, and then transfer the peas to the pot.
- Place the garlic, peppercorns, bay leaves and chile on a 12-inch square of cheesecloth and wrap tightly, using twine to seal the packet.
- Add 6 quarts water and the spice packet to the pot and bring to a boil over high heat. Skim any foam that collects on the surface, then reduce to a simmer. Stir in the olive oil and 1 tablespoon salt and cook, stirring and skimming occasionally, until the peas are fully cooked and the cooking liquid has thickened, 1 to 2 hours.
- Discard the spice packet, season with the remaining 1 tablespoon salt (or to taste) and the hot sauce and serve.
BRAISED SMOKED COLLARD GREENS WITH PEPPER VINEGAR
Braise smoked collard greens with onions, then toss them with a bright pepper vinegar for dish that's smoky, sweet, and savory. From chef Mashama Bailey.
Provided by Mashama Bailey
Number Of Ingredients 12
- Ingredients
1 cup apple cider vinegar |
1⁄4 cup sugar |
1⁄4 cup thinly sliced serrano chiles |
1 pound pecan wood chips |
7 pounds collard greens, stemmed and washed |
1½ cups chopped red onions |
1½ cups chopped white onions |
1½ cups thinly sliced leeks, white and light green parts |
1 large shallot, sliced |
1 quart olive oil |
Salt |
8 cups water |
Steps:
- To make the pepper vinegar: Bring the vinegar and sugar to a boil and stir to dissolve. Add the chiles and cool in the fridge for at least 2 hours to overnight.
- Smoke the collards in 2 batches: Preheat the oven to 200°F. To create a smoker, use two large aluminum pans. First, heat the wood chips in a cast-iron pan over hight heat, until they begin to smoke. Remove the cast-iron pan from the heat and place the hot wood chips in one of the aluminum pans. Then, using a small but sharp knife, punch holes in the bottom of the second pan and place it on top of the first pan with the wood chips inside. Add the collards to the top pan, place in the oven, and smoke for 15 minutes. Remove from the oven and set aside.
- In a Dutch oven, sweat the red and white onions, leeks, and shallot with 2 cups of the olive oil and a nice pinch of salt. Add the smoked collards in increments until they cook down, then add more. Once all of the collards are in the pot, add the remaining oil and 8 cups of water. Cook, covered, on low heat, until done, about 1½ to 2 hours.
- To serve: Dress the collard greens with the pepper vinegar to taste.
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