Want to know why we eat Black Eyed Peas for New Years? Apparently, the peas symbolize coins and the dark leafy greens represent paper money. It’s made with pork because of this funny concept that “pigs root forward.” This means that as they dig, they go in a forward direction, likely to stay out of the mess that they leave behind. Symbolically, people around the world hold onto this concept and serve pig for a traditional New Year’s dinner. It a little odd, but who doesn’t love delicious traditions.
If you’re looking for other New Year Dinner Delights, try this Lucky Pork and Sauerkraut. It’s pork again – see the pattern?
New Year’s Black Eyed Peas with Sausage and Kale
- 1 c dried black-eyed peas
- 1 onion
- 3 cloves garlic
- 1 bunch kale
- 6 oz sharp cheddar cheese
- 2 tbsp. butter
- 3/4 lb mild pork sausage
- 14 oz diced tomatoes
- 1 pinch cayenne pepper, to taste
- 1 tbsp. coarse sea salt, plus more to taste
- 1/2 tsp. ground black pepper, plus more to taste
- Place beans in a large bowl cover with filtered water and soak over-night. In the morning, rinse well and cook in a large saucepan with filtered water until tender (30-45 minutes).
- While cooking, mince the onion and garlic. Chop the kale, and shred the optional cheddar cheese.
- When the beans are cooked, preheat the oven to 325F.
- Melt the butter over medium high heat in a dutch oven. Add the onions and cook until they begin to soften.
- Remove the sausage from its casing and add to the pot, using a wooden spoon to break apart the ground meat.
- Add the garlic, drained black-eyed peas, drained diced tomatoes, kale, cayenne, sea salt and pepper. Stir in the shredded cheese and bake uncovered for 15 minutes.