Blackeyed Peas and Pancetta with Pickled Okra

0 | December 31, 2013

Blackeyed Peas and Prosciutto with Pickled Okra

I’m going to keep this short and sweet because I have a five-year-old anxiously waiting to celebrate New Year’s Eve with me. She has scheduled an EPIC cooking session in the kitchen, a dance-off to end all dance-offs, and an extensive lego mansion building party complete with a water slide — all while wearing our fanciest clothing and sock monkey slippers… but I just couldn’t end this year without sharing my favorite blackeyed pea recipe. It is New Year’s Eve of course!

Growing up in Texas, blackeyed peas were a heavenly side dish or a meal in itself served with fresh cornbread served all year round. In my family they were always cooked with bacon fat or ham hock and that’s what inspired this recipe. Tender creamy blackeyed peas slowly simmered in rendered salty prosciutto and homemade chicken stock then topped with bright pickled okra, is the perfect way to ring in a new year! The legends don’t lie – eating these beauties will bring you good luck! Trust me, I ate this recipe last year on New Year’s Day and this year has been overwhelmingly wonderful.

Thanks for another wonderful year, friends! You are the reason I have the best job in the world that I love dearly. Cheers and Happy New Year!

Blackeyed Peas and Prosciutto with Pickled Okra

pancetta

Start by chopping pancetta into bite-sized pieces.

Blackeyed Peas and Prosciutto with Pickled Okra

Dice an onion and mince the garlic.

peas

Over medium-low heat, heat oil in a large pot or dutch oven. Add onions, garlic, and pancetta and saute until the fat has rendered from the pancetta and the onions are soft and translucent, about 15 minutes. Add the blackeyed peas, chicken stock, bay leaf, and pepper. Bring to a boil, then reduce heat to a simmer. Cover and simmer for 1 hour and 30 minutes. Remove the cover and simmer for  an additional 30 minutes or until the beans are tender.

Blackeyed Peas and Prosciutto with Pickled Okra

Serve in bowls and top with a few slices of pickled okra.

Blackeyed Peas and Pancetta with Pickled Okra

Rating: 51

Prep Time: 10 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 40 minutes

Blackeyed Peas and Pancetta with Pickled Okra

Ingredients

  • 24 ounces fresh blackeyed peas or dry peas that have been soaked in water overnight
  • 1/4 pound pancetta, thickly sliced
  • 1 yellow onion
  • 2 cloves garlic
  • 1 tablespoon extra virgin olive oil
  • 9 cups chicken stock, homemade prefered
  • 1 bay leaf
  • 1/2 teaspoon ground pepper
  • Pickled Okra, about two a serving

Instructions

  1. Chop pancetta into bite-sized pieces. Peel and dice the onion and peel and mince the garlic.
  2. Over medium-low heat, heat oil in a large pot or dutch oven. Add onions, garlic, and pancetta; saute until the fat has rendered from the pancetta and the onions are soft and translucent, about 15 minutes. Add the blackeyed peas, chicken stock, bay leaf, and pepper. Bring to a boil, then reduce heat to a simmer. Cover and simmer for 1 hour and 30 minutes. Remove the cover and simmer for an additional 30 minutes or until the blackeyed peas are tender. Taste and add salt or more pepper if necessary.
  3. Slice okra lengthwise or into rounds. Serve blackeyed peas topped with okra. Serve with cornbread.
http://www.insockmonkeyslippers.com/blackeyed-peas-and-pancetta-with-pickled-okra

 

 

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