Eating black-eyed peas on New Year’s Day is thought to bring prosperity in the New Year so here’s our favorite recipe to get your 2014 off to a delicious and successful start. Here’s to a happy and healthy 2014!
7 tablespoons unsalted butter, divided
1 cup minced yellow onion
4 cloves minced garlic
8 cups low-salt chicken broth
2 cups dried black-eyed peas, soaked overnight, drained
5 bay leaves, divided
1 tablespoon Spicy Slavo Salt
1 1×3″ strip lemon peel, all white pith removed
1. Melt 3 tablespoons butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened, about 8 minutes.
2. Add garlic and cook until fragrant, about 2 minutes.
3. Add broth, peas, and 3 bay leaves.
4. Bring to a boil; reduce heat to medium-low and cook, skimming the surface occasionally, until peas are tender, about 1 1/4 hours. Discard bay leaves.
5. Strain peas, reserving broth.
6. Transfer 2 cups strained peas to a medium bowl; mash into a paste.
7. Return whole and mashed peas to pot, along with some of the broth to thin mixture. Season with Slavo Salt. DO AHEAD: Can be made 2 days ahead.
8. Melt remaining 4 tablespoons butter in small pan over medium heat.
9. Simmer until browned bits form on bottom of pan, 5–6 minutes.
10. Stir in lemon peel, Spicy Slavo Salt, and remaining 2 bay leaves; cook, stirring, for 1 minute.
11. Remove pan from heat. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Re-warm and discard bay leaves and lemon peel from spice butter before serving.