I served this with stewed cabbage, though it isn’t New Years. I love blackeyed peas, but I’ve always found it difficult to get them nice and savory without a giant hunk of yummy dead pig floating in the middle of them. The coffee seemed to do nicely here, giving the broth a little depth.
1 lb dried blackeyed peas, soaked overnight
4 tbs olive oil
2 medium white onions, chopped
1 cup celery, chopped
1 tbs fresh ginger, peeled and minced
4 cloves garlic, minced
2 Serrano peppers, seeded and minced
1 cup white wine
1 cup black coffee
½ tbs cumin
½ tbs chili powder
In a large dutch oven, heat olive oil. Add onions and celery, mixing to coat with the oil. Clamp the lid on and allow to cook until softened, stirring occasionally. Add peppers, garlic, and ginger and saute until just tender. Deglaze the pan with the white wine, add coffee, beans and seasonings. Cover with water by two or three inches. Bring to a boil, then reduce the heat to a low simmer until the peas soften. Taste the broth and re-season as needed. If you must add water to the pot while it simmers, make certain it is near boiling. Cold water will cause the beans to split an the broth to muddy.