Cooking neck bones and black eyed peas is a beloved Southern tradition that has been passed down through generations. This hearty and comforting dish is not only delicious, but it’s also packed with nutrients and can be made with affordable ingredients. In this article, we’ll explore the history of this dish, its health benefits, and provide a step-by-step guide on how to cook neck bones and black eyed peas to perfection.
A Brief History of Neck Bones and Black Eyed Peas
Neck bones and black eyed peas have been a staple in Southern cuisine for centuries. The dish is believed to have originated during the Civil War era, when food was scarce and cooks had to get creative with the ingredients they had available. Neck bones, which are typically taken from the neck and shoulder area of a pig, were a cheap and accessible source of protein. Black eyed peas, which are native to Africa, were brought to the United States by enslaved Africans and became a common ingredient in many Southern dishes.
Together, neck bones and black eyed peas made a nutritious and filling meal that could be cooked in large quantities and served to families and communities. The dish was often served on New Year’s Day, as it was believed to bring good luck and prosperity in the coming year.
The Health Benefits of Neck Bones and Black Eyed Peas
Neck bones and black eyed peas are a nutrient-dense food combination that offers numerous health benefits. Here are some of the key benefits of including this dish in your diet:
High in Protein
Neck bones are an excellent source of protein, which is essential for building and repairing muscles. Black eyed peas are also high in protein, making this dish an excellent option for vegetarians and vegans.
Rich in Fiber
Black eyed peas are rich in fiber, which can help lower cholesterol levels and regulate blood sugar levels. Fiber can also help promote digestive health and prevent constipation.
Good Source of Vitamins and Minerals
Neck bones and black eyed peas are a good source of several vitamins and minerals, including iron, zinc, and potassium. Iron is essential for healthy red blood cells, while zinc is important for immune function and wound healing. Potassium can help lower blood pressure and reduce the risk of heart disease.
How to Cook Neck Bones and Black Eyed Peas
Cooking neck bones and black eyed peas is a relatively simple process that requires some patience and attention to detail. Here’s a step-by-step guide to cooking this delicious and nutritious dish:
Ingredients
- 1 pound neck bones
- 1 cup dried black eyed peas
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 cups chicken broth
- 2 tablespoons olive oil
Instructions
- Rinse the neck bones and black eyed peas. Rinse the neck bones under cold running water, then pat them dry with paper towels. Rinse the black eyed peas and pick out any debris or stones.
- Soak the black eyed peas. Soak the black eyed peas in water for at least 8 hours or overnight. Drain and rinse the peas before using.
- Brown the neck bones. Heat the olive oil in a large pot over medium-high heat. Add the neck bones and brown them on all sides, about 5-7 minutes. Remove the neck bones from the pot and set them aside.
- Saute the onion and garlic. Reduce the heat to medium and add the chopped onion to the pot. Saute the onion until it’s translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Add the thyme and bay leaf. Add the dried thyme and bay leaf to the pot and cook for 1 minute.
- Add the chicken broth and neck bones. Add the chicken broth to the pot and bring it to a boil. Add the browned neck bones to the pot and reduce the heat to low.
- Add the black eyed peas. Add the soaked and rinsed black eyed peas to the pot. Season with salt and black pepper to taste.
- Simmer the mixture. Simmer the mixture for 1-2 hours, or until the neck bones are tender and the black eyed peas are cooked through.
- Serve and enjoy. Serve the neck bones and black eyed peas hot, garnished with chopped fresh herbs if desired.
Variations and Tips
Here are some variations and tips to help you make the most of your neck bones and black eyed peas:
Adding Smoked Meat
Adding smoked meat, such as bacon or ham hocks, can add a rich and savory flavor to your neck bones and black eyed peas. Simply add the smoked meat to the pot during the last 30 minutes of cooking.
Using Different Spices
You can add different spices and herbs to your neck bones and black eyed peas to give them a unique flavor. Some options include cumin, paprika, and chili powder.
Serving with Cornbread
Serving your neck bones and black eyed peas with cornbread is a classic Southern tradition. Simply bake or fry cornbread according to your recipe and serve it on the side.
Conclusion
Cooking neck bones and black eyed peas is a delicious and nutritious way to enjoy a traditional Southern dish. With its rich history, numerous health benefits, and simple cooking process, this dish is sure to become a staple in your household. Whether you’re looking for a comforting meal or a nutritious way to feed your family, neck bones and black eyed peas are an excellent choice.
What are the health benefits of cooking neck bones and black eyed peas?
Cooking neck bones and black eyed peas is a nutritious and delicious Southern tradition that offers numerous health benefits. Neck bones are rich in protein, collagen, and minerals such as calcium and phosphorus, which are essential for maintaining strong bones and teeth. Black eyed peas, on the other hand, are a good source of fiber, vitamins, and minerals, including folate, iron, and zinc.
The combination of neck bones and black eyed peas provides a complete protein, making it an excellent option for vegetarians and vegans. Additionally, the slow-cooked broth from the neck bones is rich in gelatin, which can help to heal and seal the gut lining, reducing inflammation and improving digestion. Overall, cooking neck bones and black eyed peas is a great way to nourish your body and promote overall health and well-being.
How do I choose the right neck bones for cooking?
When choosing neck bones for cooking, look for bones that are meaty and have a good amount of marrow. You can choose either beef or pork neck bones, depending on your personal preference. Beef neck bones tend to be larger and more robust, while pork neck bones are smaller and more delicate. Make sure to choose bones that are fresh and have not been frozen for too long, as this can affect the quality and flavor of the broth.
It’s also important to choose bones that are suitable for slow-cooking, as this will help to extract the collagen and gelatin from the bones. You can ask your butcher for recommendations or choose bones that are specifically labeled as “soup bones” or “stock bones.” Avoid choosing bones that are too small or too large, as this can affect the cooking time and the overall flavor of the dish.
What is the best way to cook neck bones and black eyed peas?
The best way to cook neck bones and black eyed peas is to slow-cook them in a large pot or Dutch oven. Start by browning the neck bones in a little bit of oil to create a rich and flavorful crust. Then, add the black eyed peas, onions, garlic, and any other desired spices or seasonings. Cover the pot with a lid and simmer the mixture over low heat for several hours, or until the meat is tender and the peas are cooked through.
You can also cook neck bones and black eyed peas in a slow cooker or Instant Pot, which can help to reduce the cooking time and make the process more convenient. Simply brown the neck bones and cook the vegetables in a pan, then transfer everything to the slow cooker or Instant Pot and cook on low for several hours. This method is perfect for busy days when you don’t have time to monitor the cooking process.
Can I use canned black eyed peas instead of fresh or frozen?
While canned black eyed peas can be a convenient option, they are not the best choice for cooking neck bones and black eyed peas. Canned peas are often high in sodium and may contain added preservatives or flavorings that can affect the overall flavor and nutritional value of the dish. Fresh or frozen black eyed peas, on the other hand, are lower in sodium and higher in fiber and nutrients.
If you do choose to use canned black eyed peas, make sure to rinse them thoroughly with water to remove excess sodium and preservatives. You can also add them towards the end of the cooking time, so they heat through and absorb the flavors of the broth. However, keep in mind that canned peas may not have the same texture and flavor as fresh or frozen peas.
How do I make the dish more flavorful?
There are several ways to make neck bones and black eyed peas more flavorful. One option is to add aromatics such as onions, garlic, and carrots to the pot, which will add depth and complexity to the broth. You can also add spices and seasonings such as thyme, rosemary, and bay leaves, which will add a savory and slightly bitter flavor to the dish.
Another option is to add a little bit of acidity, such as a splash of vinegar or a squeeze of fresh lemon juice, which will help to balance out the richness of the broth. You can also add a little bit of heat, such as a diced jalapeno or a sprinkle of red pepper flakes, which will add a spicy kick to the dish. Experiment with different combinations of spices and seasonings to find the flavor that you enjoy the most.
Can I serve neck bones and black eyed peas as a main dish?
While neck bones and black eyed peas can be served as a main dish, they are often served as a side dish or a supplement to other Southern favorites such as fried chicken, collard greens, or cornbread. The dish is hearty and filling, but it may not be enough to satisfy larger appetites.
If you do choose to serve neck bones and black eyed peas as a main dish, consider adding some crusty bread or cornbread on the side to help soak up the flavorful broth. You can also add some protein such as cooked bacon, ham, or chicken to make the dish more substantial. Alternatively, you can serve the dish as a side or a supplement to other main courses, such as roasted meats or stews.
How do I store leftover neck bones and black eyed peas?
Leftover neck bones and black eyed peas can be stored in the refrigerator for up to 3-4 days or frozen for up to 3-4 months. To store the dish in the refrigerator, simply cool it to room temperature, then transfer it to an airtight container and refrigerate. To freeze the dish, cool it to room temperature, then transfer it to a freezer-safe container or bag and label it with the date.
When reheating the dish, make sure to heat it to an internal temperature of at least 165°F (74°C) to ensure food safety. You can reheat the dish in the microwave, on the stovetop, or in the oven, depending on your preference. If you’re reheating frozen leftovers, make sure to thaw them first in the refrigerator or at room temperature before reheating.