My countdown to a very Southern New Year’s Eve has begun!
Before going down to South Carolina over Thanksgiving weekend I had no idea that this was a thing. But now that I’ve educated myself on the full meaning behind covering a table with 15 pounds of ham, I’m going to join the party with some Yankee spins on these Southern traditions. I started with Deviled Eggs just for fun, even though they have no significance as part of the spread. But now I’m really getting going with a recipe for black eyed peas.
Apparently black eyed peas look like little coins (at least, if you’ve consumed enough bourbon), and therefore guarantee a prosperous New Year ahead. I’m ashamed to admit that I’ve never cooked with them before, on New Year’s or otherwise. Which is perhaps why my New Year’s Day greasy hangover Chinese food fortune always sucks.
Last year I got really into roasting chickpeas until crispy and using them as a guilt-free highly addictive snack or as a topping for rice or Mediterranean salads. I thought I’d do something similar for these black eyed peas and use Southern spices, i.e. brown sugar, to really make them pop.
You want the end result to be crispy but still have some body to the center. I made the mistake of roasting a few of these too far and I found them to be a little dry and too unbean-like.
Have any of you made a traditional Southern New Year’s meal before? Help a Yankee sistah out! And stay tuned for more of my lucky NYE experiments.
Crispy Spiced Black Eyed Peas
Preheat the oven to 400 degrees F.
In a small bowl, toss the peas with the other ingredients until well coated. Transfer to a parchment-lined baking sheet. Roast in the oven until the peas are crispy but not blackened, about 30-45 minutes, redistributing once halfway through. Allow to cool on the baking sheet until room temperature. Serve in a bowl as a snack or use as a topping for salads or rice.