We have been having such a cold winter this year and everything outside looks slightly dismal. My empty plant containers on the back deck look forlorn and even the leaves of the rhododendrons appear to have pulled in, as if they too are huddling against the cold. But these are good days to make Sunday lunch, when there are few temptations to beckon me outside.
I love that in January, I can find fresh black eyed peas at my local grocery store. Here in Washington DC, I guess we are in the northeast corner of the Southeast, and the old southern tradition of eating black eyed peas at the New Year holds sway. I would eat them anytime, if only I could find them more often.
This is a quick and flavorful way to enjoy the brief appearance of fresh black eyed peas. With only six ingredients, plus some salt and pepper, you really can't hide anything, so good ingredients are key.
Black Eyes Peas with Spinach and Smoked Paprika - Serves 4
3/4 pound fresh black eyed peas
3 slices of bacon, preferably apple-wood smoked
1 medium onion, diced
1/2 teaspoon smoked Spanish paprika (pimenton)
Water to cover black eyed peas
6 shakes Tabasco sauce
One 6 ounce package fresh spinach
Salt and Pepper
Rinse and drain black eyed peas, set aside. In a dutch oven, cook 3 slices of bacon on medium heat and set aside on paper towel, reserving rendered bacon fat. Turn heat to low, add diced onion to bacon fat, add a good pinch of salt, and slowly sweat the onions until translucent. Sprinkle onions with 1/2 teaspoon paprika and stir to mix. Add black eyed peas and then add water just to cover. Bring to a boil over high heat, cover, and then reduce heat back to a low simmer. Cover beans and cook until tender, 20-25 minutes. Add spinach and continue to cook until spinach has wilted (another 2-3 minutes). Crumble bacon into the pot, and add 6 drops of Tabasco sauce. Add additional salt and pepper to taste.
Sit down and enjoy, in spite of the weather.
