I’m not gonna lie, I don’t like the flavor of black-eyed peas and unfortunately for me, in the south, there is a superstition that you have to eat black-eyed peas on New Year’s Day. Gross, lol.
Luckily, I figured out a way to hide them in a really good, flavorful vegetable soup that will make even the most finicky of us eat our peas for New Years.
By browning the ribs in the skillet then boiling them for two hours, they infuse a tremendous amount of rib flavor into the soup. When you pull them out to slice them into ribs, they are falling off the bone tender and have all the flavor of the stock and seasonings in them. These may just become your new favorite way to eat ribs.
This is how to make Black Eyed Peas with Baby Back Ribs:
- 1 rack Baby back pork ribs, (or two racks if you’re a big rib eater!)
- 2 quarts Chicken stock
- 2 cups Black-eyed peas
- 1 14oz can Diced tomatoes
- 1 14oz can Corn
- 4 cups Carrots, ½ inch rounds
- 1 Zucchini, quarter lengthways, ½ inch slices
- 1 Yellow squash, quarter lengthways, ½ inch slices
- 1 Yellow onion, diced
- 3 cloves Garlic, chopped
- 8 Oz Mushrooms, sliced
- 4 stalks Celery, the inside most delicate stalks
- 2 Tablespoons Rosemary, finely chopped
- 2 Tablespoons Olive oil
- ½ pound Baby spinach
- Salt and pepper to taste
-Remove the skin from the back of the ribs
-Heat a large pot, add 1 tablespoon olive oil, add ribs, brown for 5 minutes
-Add chicken stock, tomatoes, black-eyed peas, and corn. Bring to a boil, reduce to a simmer, cover, simmer 1 hour
-Heat a skillet to high, add 1 tablespoon olive oil, onion, mushrooms, celery, and garlic. Sauté until mushrooms are browned, onions are soft and translucent
-After one hour, add all the ingredients except spinach, return to a boil, reduce to a simmer, cover, simmer 1 hour.
-Remove ribs, slice into individual ribs
-Add spinach, cover, simmer 5 minutes