Corn Salad with Chile and Lime
Kwanzaa Inspired NYE Black-Eyed Peas
1 lb. dry black-eyed peas
1 tsp. baking soda
3 tbsp. olive oil, divided
1 large onion, diced
6 cloves garlic, minced
2 stalks celery, diced
2 serrano peppers, sliced (optional)
1 jalapeño, deseeded and minced
1 tsp. kosher salt
1 tsp. smoked paprika
1 tsp. freshly ground black pepper
1/2 tsp. ground cayenne
1/2 tsp. ground white pepper
1/2 tsp. ground cumin
1 lb. smoked pork neck bones or smoked bacon
6 c. low-sodium chicken broth or water
Cooked greens, for serving
Hot sauce and cornbread, for serving
In a large bowl, combine peas and baking soda and add water to cover by at least 4”. Cover and let soak for at least 6 hours and up to overnight. Once fully hydrated, rinse beans and drain completely.
In a large pot over medium-high heat, heat 2 tablespoons oil. Add onions, garlic, celery, serrano (if using), jalapeño, and salt, and cook, stirring occasionally, until lightly golden, about 10 minutes.
Push vegetables to the edge and make a empty well in the middle of the pan. Add remaining 1 tablespoon oil in the well, then add in all the spices and stir spices until fragrant, about 1 minute. Add in pork, peas, and broth. Bring to a simmer, then reduce heat to medium-low.
Partially cover pot with a lid, and let simmer until peas are tender, about 35 minutes. To concentrate broth, remove lid and continue cooking until liquid has reduced to desired consistency, 10 to 20 minutes more.
Serve with greens, cornbread, and hot sauce, if desired.
Yield: 5 servings