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Black-Eyed Peas and Cornmeal Dumplings

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 25 mins
Total time 55 mins
Yield Serves 4 (serving size: about 1 cup pea mixture and 3 dumplings)
A pot of black-eyed peas on New Year's Day is a Southern tradition said to bring good luck for the year ahead. Make the tradition even better with bacon-y buttermilk dumplings and a dash of your favorite hot sauce. For a quick side of collards, bring 1/2 cup lower-sodium chicken broth, 1/2 cup water, and 2 minced garlic cloves to a simmer in a large skillet. Add 1 (16-ounce) bag chopped collard greens; cover and cook 10 minutes or until tender.

Ingredients

  • 2 slices hickory-smoked bacon
  • 1 cup chopped onion
  • 1 tablespoon minced garlic
  • 3 cups unsalted chicken stock (such as Swanson)
  • 1 1/2 cups water
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (16-ounce) bag frozen black-eyed peas (about 2 3/4 cups)
  • 3.4 ounces all-purpose flour (about 3/4 cup)
  • 1/3 cup finely chopped green onions
  • 1/4 cup yellow cornmeal
  • 1/4 teaspoon baking soda
  • 2 tablespoons chilled butter, cut into pieces
  • 1/2 cup buttermilk
  • Hot sauce (optional)

Nutrition Information

  • calories 405
  • fat 8.9 g
  • satfat 5.1 g
  • monofat 1.6 g
  • polyfat 0.7 g
  • protein 20 g
  • carbohydrate 62.3 g
  • fiber 7.5 g
  • cholesterol 23 mg
  • iron 4.5 mg
  • sodium 581 mg
  • calcium 68 mg

How to Make It

  1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; finely chop. Remove 1 tablespoon drippings from pan; set aside. Increase heat to medium-high. Add 1 cup onion to remaining drippings in pan; sauté 3 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Add stock, 1 1/2 cups water, salt, pepper, and peas to pan; bring to a boil. Partially cover, reduce heat, and simmer 35 minutes or until peas are tender, stirring occasionally.

  2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, green onions, cornmeal, and baking soda, stirring with a whisk. Cut butter into flour mixture with a pastry blender or 2 knives until mixture resembles coarse meal. Add bacon, reserved 1 tablespoon drippings, and buttermilk; stir until a moist dough forms.

  3. With moist hands, gently divide mixture into 12 equal portions. Drop dumplings, 1 at a time, into pan; cover and cook 8 minutes or until dumplings are done, stirring occasionally. Serve with hot sauce, if desired.