Learn how to make soulful, tasty black-eyed peas in this how-to video.
According to Southern folklore, your New Year’s Day menu should include peas or beans, greens, pork and cornbread to ensure a prosperous new year.
Black-eyed peas, beans or lentils are thought to symbolize coins.
Kale, chard, collard greens, mustard greens, turnip greens or boiled cabbage are thought to resemble folded money.
Pork is thought of as a symbol of progress because pigs root ahead as they eat, unlike chickens and turkeys that scratch behind while eating.
Cornbread could represent gold, but it’s also something that pairs well with black-eyed peas, greens and pork.
Here are a few flavorful twists on traditional Southern recipes that are worthy of any day of the year.
Black-eyed peas with garlicky shrimp
Putting two Southern favorites — black-eyed peas and Gulf shrimp — together in one dish makes for a wonderful New Year’s Day meal.
Yield: 6 servings
-1 one-pound package Camellia Brand blackeye peas
-2 tablespoons olive oil
-10 ounces andouille sausage, cut into half moons (or other smoked sausage)
-4 thick slices bacon (regular or smoked)
-2 medium onions, diced
-4 stalks of celery, diced
-5 medium cloves of garlic, roughly chopped
-6 cups chicken stock
-1 tablespoon tomato paste
-1 large or 2 small bay leaves
-hot, cooked rice
-1 pound peeled, cleaned and deveined shrimp
-3 tablespoons oil
-2 tablespoons fresh chopped Italian parsley
-1 teaspoon fresh thyme
-1 teaspoon red pepper flakes
-3 large garlic cloves, minced
-1 tablespoon fresh lemon juice
-1/2 cup white wine
-1 tablespoon softened butter
1. Soak black-eyed peas with enough water to cover by 2 inches overnight. The next day, drain and set aside.
2. Dice bacon into roughly 1/4 inch pieces. Add oil and bacon to pre-heated thick-bottomed pot or dutch oven. Cook until crisp, stirring regularly to avoid burning.
3. Remove bacon with slotted spoon and set aside. Add Andouille sausage to pot, and sauté Andouille in bacon fat until browned.
4. Add onions and celery and cook until slightly browned and translucent, stirring occasionally.
5. Add garlic and cooked bacon. Cook 1 minute, then add stock. Stir to make sure nothing sticks to bottom of pot.
6. Bring to a boil and add the tomato paste, bay leaves and soaked blackeye peas, along with a pinch of kosher salt. Stir and return to a boil.
7. Reduce heat, cover and simmer about an hour, stirring occasionally. Adjust seasoning to taste, discard bay leaves and keep warm.
8. Season shrimp with salt and pepper. Mix the parsley, thyme and red pepper flakes in a small bowl and set aside.
9. Heat oil in a skillet over medium-high heat. Add shrimp and cook for about a minute.
10. When the pan side of shrimp begins to take on a red color, flip shrimp and add minced garlic and herb mixture. Stir and cook for another minute.
11. Add the wine and lemon juice, and simmer until shrimp are firm, about 2 minutes. Remove from heat, add softened butter, and stir until the butter dissolves into the wine.
12. Serve shrimp over blackeye peas and rice, topped with the butter & white wine pan sauce.
Recipe courtesy of Camellia Brand.
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Beans and greens soup
Beans and greens are a Southern staple — and a classic combination for New Year’s Day. This beans and greens recipe can be personalized to your tastes. Pick your favorite options in the ingredient list to make a soup that’s truly your own.
Yield: 10 cups
-1 one-pound package Camellia Brand dried beans (garbanzos, lentils, navy beans, great northern beans)
-2 tablespoons fat (olive oil, avocado oil, butter)
-2 cups chopped onion (white, red, leeks, shallot or any combination)
-2 cups chopped vegetables, if desired (celery, carrots, bell pepper, fennel or any combination)
-3 cloves garlic, chopped
-8 cups broth (vegetable, chicken, beef, mushroom)
-1/4 teaspoon crushed red pepper flakes
-3 cups chopped greens (kale, collard, spinach, arugula, Swiss chard, cabbage, watercress or any combination)
-2 tablespoons vinegar (red wine, cider, champagne, mirin, white balsamic, flavored)
-1 teaspoon salt
-1/4 teaspoon pepper
1. Rinse and sort beans.
2. Heat olive oil in a large Dutch oven over medium-high heat.
3. Add chopped onion and chopped vegetables and sauté for 3 minutes. Add garlic and cook 1 minute more.
4. Add broth, beans and red pepper flakes; bring to a boil. Reduce heat, cover and simmer until beans are tender. Add more broth or water as needed.
5. Stir in greens, vinegar, salt and pepper. Cook until greens are wilted (1 minute for spinach or watercress, and up to 20 minutes for collards or chard).
6. Serve hot.
Recipe courtesy of Camellia Brand.
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Pan-seared snapper with red bean sauce
This decadent fish dish might not fit into the traditional Southern New Year’s Day menu, but fish is thought to bring luck and money in some cultures because fish scales resemble coins. Add a red bean sauce and browned tasso to the fish, and you have a prosperous plate that’s perfect for New Year’s Day.
Yield: 4 servings
-4 tablespoons vegetable oil, divided
-4 ounces tasso ham, cut into 1/4-inch cubes
-1/2 cup diced sweet yellow onion
-1/2 cup diced red bell pepper
-1/2 cup crushed tomatoes
-1 shallot, minced (about 2 tablespoons)
-1 cup cooked Camellia Creole red beans, drained
-3/4 cup chicken stock, divided
-1 dried bay leaf
-2 tablespoons heavy whipping cream
-4 (six to eight ounce) snapper fillets, skin-on, scales removed
-1 teaspoon kosher salt
-1/2 teaspoon ground black pepper
1. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add tasso; cook until slightly browned, about 5 minutes. Let drain on paper towels.
2. In the same skillet, heat 1 tablespoon oil over medium-high heat. Add onion and bell pepper; cook until softened, stirring frequently, 4 to 5 minutes. Add tomato and shallot; cook for 1 minute, scraping browned bits from bottom of pan. Add beans, 1/2 cup stock, and bay leaf, stirring to combine. Bring to a boil; reduce heat, and simmer until liquid is reduced by half, about 5 minutes. Remove from heat and let cool slightly.
3. In the container of a blender, place bean mixture. Secure lid on blender, and remove center piece of lid to let steam escape; place a clean towel over opening in lid to avoid splatters. Add remaining 1/4 cup stock, and process until smooth; return to saucepan. Add cream. Bring sauce to a simmer, and cook until slightly thickened, about 5 minutes.
4. Season snapper fillets with salt and pepper.
5. In a large skillet, heat remaining 2 tablespoons oil over medium-high heat. Once oil begins to smoke, add fillets, skin side down, and cook until skin is crisp, about 3 minutes. Turn fillets, and cook until fish flakes easily with a fork, about 3 minutes more.
6. Transfer fillets to a plate with warm herbed rice. Drizzle with red bean sauce. Sprinkle tasso over sauce. Serve immediately.
Recipe courtesy of Louisiana Cookin’ Magazine.
Buttermilk cornbread in a cast-iron skillet
The browned butter cuts through the tangy buttermilk in this recipe for a cornbread that has extra depth and the perfect texture, thanks to the cast-iron skillet. It’s the perfect pairing for any New Year’s Day menu.
Yield: 8 servings
-1 1/2 cups yellow cornmeal, fine or medium-coarse grind
-1 cup all-purpose flour
-1 1/2 tablespoons baking powder
-1 1/2 teaspoons kosher salt
-1/2 teaspoon baking soda
-12 tablespoons (1 1/2 sticks) unsalted butter
-1/3 cup maple syrup, honey or agave syrup (or more if you prefer)
-2 1/4 cups well-shaken whole buttermilk, preferably Bulgarian-style
-3 large eggs
-1/3 cup thinly sliced scallions, green parts only (optional)
1. Heat oven to 375 degrees.
2. In a medium bowl, sift together cornmeal, flour, baking powder, salt, and baking soda. Set aside.
3. Melt butter in an 11- or 12-inch cast iron skillet over medium heat. Cook, swirling pan to lightly to coat the sides and bottom, until the foam subsides and the butter turns a deep nut brown, taking extreme care not to burn the butter.
4. Pour the brown butter into a large bowl. (Do not wipe out skillet.) Whisk the maple, honey, or agave syrup into the butter, then whisk in buttermilk. The mixture should be cool to the touch; if not, let cool before whisking in eggs and scallions (if using). Then, with a wooden spoon, mix in the reserved dry ingredients.
5. Scrape batter into skillet. Bake for about 30 to 40 minutes, or until the top is golden brown and an inserted toothpick emerges clean. Cool in the skillet for 10 minutes before slicing.
Recipe courtesy of Camellia Brand.
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