This Passion Pea dish is a tradition in my house and is served every New Year’s Day. We eat this dish for good luck and prosperity and we especially eat this dish because it’s really, really good. I typically make my Passion Pea dish using black-eyed peas because they are fairly ubiquitous across the country and easy to find “up north”. That said, feel free to use your favorite field pea, such as purple-hull peas, crowder peas, or the like.
Many wonder how field peas came to be associated with good luck and good fortune. In reading through various articles on southern culinary history, I’ve come across a wide array of stories. The one common theme that runs through all of these stories is the fact that field peas, originally used to feed livestock, were, and still are, inexpensive. They also store well. So, those without means found good fortune in a low-cost meal that filled their bellies and helped them to survive another winter.
My Passion Pea recipe will certainly help fill your belly too. This dish is hearty and extremely flavorful. It’s different from a Hoppin’ John recipe in that I do not serve my peas with rice. Instead, I serve my Passion Peas alongside my Skillet Cornbread and Turnip Greens for a true southern meal. May this dish bring you good luck and good fortune in the New Year. Happy New Year to you all. Be well and be safe.
To make the Passion Peas, soak one pound of field peas overnight. The next day, drain the peas and add them to a large stock pot or enameled Dutch oven along with one chopped onion, one ham hock and cover contents in water. Bring to a boil, then simmer. Cook the peas for about 75 minutes or until tender.
Drain the peas, reserving two cups of liquid (for later use). Return the peas to the pot and add one chopped bell pepper, one chopped onion, 4 ribs of celery that have been finely chopped, 2 cloves of minced garlic, one 10 ounce can of Rotel, 1 teaspoon of salt, 1 teaspoon of pepper, 2 tablespoons of hot sauce, 2 tablespoons of or Worcestershire sauce, one 6 ounce can of tomato paste, 2 tablespoons of apple cider vinegar, 2 teaspoons of chicken bullion paste and 1 cup of reserved pea liquid. Stir ingredients to combine, bring to a boil, reduce heat and simmer for 40 minutes. Stir occasionally and add up to an addition half to one cup of reserved pea liquid if needed. You want the peas thick, but creamy, so add the liquid sparingly. Serve Passion Peas with Turnip Greens and Skillet Cornbread and enjoy! Happy New Year!
Passion Peas
Ingredients
- 1 lb field peas (black-eyed, purple hull, etc.)
- 1 onion, chopped
- 1 smoked ham hock
- 1 bell pepper, chopped
- 1 onion, chopped
- 4 ribs of celery, chopped
- 2 garlic cloves, minced
- 1, 10 ounce can of Rotel (diced tomatoes and green chilies)
- 1 tsp kosher salt
- 1 tsp pepper
- 2 tbsp hot sauce (such as Crystal)
- 2 tbsp worcestershire sauce
- 1, 6 oz can tomato paste
- 2 tbsp apple cider vinegar
- 2 tsp chicken bullion paste
- 1-2 cups reserved pea liquid
Instructions
- Soak field peas (such as black-eyed, purple hull or crowder peas) overnight. Drain.
- Add peas to a large stock pot or enameled Dutch oven along with one chopped onion and a ham hock. Cover contents in water and simmer for 75 minutes or until peas are tender.
- Drain peas, reserving two cups of liquid.
- Add peas back to the pot along with one cup of reserved pea stock and remaining ingredients. Bring to a boil, then simmer for 45 minutes. Stir occasionally and add additional reserved pea stock to the pot as necessary. You want your passion peas thick, but creamy, so add the pea stock sparingly.
- Serve passion peas along with greens and cornbread. Enjoy and Happy New Year!
