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.
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)
How to Make It
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.
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.
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.