There’s one thing I always make for the New Year and it’s black eyed peas! Black eyed peas are a southern tradition, serve them with greens for good luck.The peas represent coin and greens “add to the wealth”. This year I heard that they should be eaten before noon on New Year’s Day for the best luck, but I’m not sure I can get that punctual! As usual, we’re putting a CSA twist on this classic! These beans are simmered in ham hock stock and topped with sage roasted squash.
If you’re looking for budget cuts in the New Year look no further than these meaty smoked ham hocks from The Piggery. Clocking in at just $4.50/lb these are a great fit for any budget. Simmer the hocks into a pot of beans like we did here, or try adding them to your favorite soups and stews – like ramen or split pea. Out of habit I simmered the hocks on the side and made my pot of beans, but you can just cover the beans in chicken stock or water, then toss the ham hocks right in the pot.
Our previous black eyed pea recipes include a vegetarian-friendly version with a root vegetable mire poix base, so if ham’s not your thing just click here. Either way the leftovers can be strained and pan-fried into cornmeal crusted fritters, which is truly my favorite way to enjoy them.
The beans are really simple, and while they simmer on the stove crank up the oven and roast some butternut squash. The sweet flavor is a great compliment to the smoky beans. I roasted these in Fingerlakes Squash Seed Oil – available at F. Oliver’s in Skaneateles and Ithaca! It’s high smoking point and toasty flavor make it perfect for browned herby squash.
Black Eyed Peas with Sage Roasted Squash & Ham Hock
1 lb black eyed peas (soak overnight in cold water or cover with water bring to a boil, and let sit for 1 hour)
1 or 2 ham hocks
1 quart chicken stock or water
1 large or 2 small onions, diced
3 garlic cloves, minced
2 bay leaf
1/4 apple cider vinegar
salt and pepper
1 butternut squash
2 sprigs sage leaves
1 tablespoon squash seed or olive oil
1/2 teaspoon salt
Make the beans. Heat a tablespoon of olive oil over medium heat in a large stockpot. Add the onions and garlic, cook for about 5 minutes until they start to release the liquid and turn translucent. Drain and rinse the soaked beans, and add them to the stock pot. Cover with chicken stock or water by one inch. Add the ham hocks (it’s ok if they stick out a bit). Bring to a boil, then simmer the beans for 30 minutes. Add liquid as necessary to keep the beans covered. When the beans are tender, take out the ham hocks and shred any meat from the bones. Stir back into the beans. Add the vinegar and season with salt and pepper to taste.
Preheat the oven to 425 F.
While the beans simmer, roast the squash. Peel the squash, slice in half and scoop out the seeds. Cut the squash into 2 inch chunks. Drizzle some neutral oil on a baking sheet and spread to coat. Place the squash on the baking sheet and drizzle the squash or olive oil over the top. Add the sage and toss to combine. Roast squash for 30 – 40 minutes, flipping halfway through until browned on the edges.
Serve the beans with chunks of squash on top, hot sauce, and rice or crusty bread.