Who doesn’t hope for a new year filled with good fortune and prosperity? In most cultures, foods prepared for New Year’s Day are said to bring good luck. Every culture has variations, but the recurring themes are: beans/peas – resembling coins or closed circles signifying the end of one year and prosperity in the next; greens – representing wealth; and pork because pigs root forward as they eat – symbolizing a positive direction in the upcoming year.

African Americans in the 18th and 19th centuries made one of the most enduring contributions to the modern holiday. Starting in the Carolinas – but later extending throughout the South – Hoppin’ John (blackeye peas and rice) and greens (collard, mustard, or turnip,) became traditional New Year’s fare. Blackeye peas to bring luck, and greens to represent money and prosperity. The tradition of using ham, salt pork, or sausage used to flavor the greens and the blackeye peas started as a frugal way to use less popular cuts from the pig, but the smoky flavor and richness they impart have become an essential and beloved flavor in the dishes.

This recipe combines all three types of good luck foods in one dish.

New Year’s Pork, Collard, and Blackeye Pea Gumbo

Ingredients:

• 1 cupvegetable oil or bacon fat
• 1½ cupsflour
• 2large onions, diced
• 1medium green bell pepper, diced
• 1 ribcelery, diced
• 5 clovesgarlic, minced
• 1½ gallonsunsalted pork or chicken stock
• 4 sliceshardwood smoked bacon
• 1 bunchcollard greens, washed and sliced into ribbons
• 1white onion, chopped
• 1 teaspoonwhite vinegar
• 1 tablespoonsugar
• Louisiana-style hot sauce
• Kosher saltand freshly ground black pepper
• 2 cupscooked Camellia blackeye peas
• 1½ poundssmoked, pulled pork (not with barbecue sauce), shredded
• 1 tablespoonchopped fresh thyme
• 3bay leaves
• Filé powder
• Creole seasoning
• Hot cooked rice
• French breadfor serving

Directions:

1. Add oil or bacon fat to a large Dutch oven, preferably cast iron, over medium heat.
2. Make a roux by adding flour and stirring constantly for 30 minutes to 1 hour. Just before it’s dark brown, add the next four ingredients and sauté 5 minutes. The roux will continue to darken, and the vegetables will caramelize.
3. Add stock to roux mixture. Simmer for an hour, stirring often. Skim any fat off the top. If too thick, add more stock.
4. While stock is simmering, fry bacon in a skillet until crisp.
5. Remove bacon and drain on paper towels, leaving bacon drippings in skillet.
6. Add collard greens and chopped onion to bacon drippings in skillet, and sauté until wilted.
7. Crumble bacon and combine it with cooked greens/onion mixture.
8. To Dutch oven, add vinegar, sugar, hot sauce, and salt and pepper to taste. Then add greens mixture, blackeye peas, pork, thyme, bay leaves, filé powder, and Creole seasoning to taste.
9. Return to a simmer and adjust seasonings to taste.
10. Serve over hot cooked rice with French bread.
11. Serves 12-15 people

For more of this type of recipe, visit Camellia Brands online at https://www.camelliabrand.com/luck-money-foods-for-new-years-day/

Click to report corrections.