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Lucky Black-eyed Peas: A New Year Tradition
A tradition of eating black-eyed peas on New Year's Day is said to bring good luck for the coming year. Some serve the peas with greens or cabbage which symbolize money or prosperity for the new year. You can simply make a pot of black- eyed peas or try them in one of these recipes.
- Black-Eyed Peas Salad with Basil Vinaigrette
- Black-Eyed Pea Dip
- Creole Black-Eyed Peas
- Black-Eyed Peas and Collards Casserole
- Kale, Black-Eyed Pea & Lentil Soup
Black-Eyed Peas Salad with Basil Vinaigrette
1 cup dried black-eyed peas, rinsed and picked over (about 8 ounces dry)
1 medium onion, halved
3/4 teaspoon salt
3 tablespoons cider vinegar
2 tablespoons chopped fresh basil, or 3/4 teaspoon dried
2 cloves garlic, crushed
1 teaspoon sugar
1/4 teaspoon freshly ground black pepper
3/4 cup olive oil
1 medium onion, finely chopped
2 ribs celery, finely chopped
1 small red bell pepper, seeded and finely chopped
In a medium saucepan, combine the peas and enough water to cover by 1
inch. Bring to a boil over high heat, and boil for 1 minute. Remove the pan from the heat, cover
tightly, and let stand 1 hour.
Drain peas and return to the saucepan with enough fresh water to cover by 1-inch. Add the onion
halves. Bring to a boil over high heat, reduce heat to low, and simmer until peas are tender,
about 45 minutes. During the last 10 minutes of cooking, add 1/2 teaspoon of the salt. Drain
the beans well, discarding the onion halves. Rinse the beans under cold running water, drain
again, and let cool completely.
In a small bowl, whisk together the vinegar, basil, garlic, sugar, remaining 1/4 teaspoon salt,
and pepper. Gradually whisk in the oil until the basil vinaigrette is smooth.
In a medium bowl, combine the peas, the chopped onion, celery, bell pepper, and basil
vinaigrette. Cover and refrigerate until chilled, at least 2 hours or overnight.
Serves 6.
Black-eyed Pea Dip
4 cups black-eyed peas, cooked and drained
5 jalapeno peppers
1 tablespoon jalapeno juice
1/2 medium onion, chopped
1 (4 ounce) can green chilies
1 clove garlic, minced
1/2 pound sharp Cheddar cheese, grated
1/4 cup butter
Mix black-eyed peas, jalapeno peppers, and juice, onions, chilies, and garlic in food processor. Heat cheese and butter in double boiler until melted. Stir in pea mixture. Serve in chafing dish with chips. Serves 20-25.
Creole Black-eyed Peas
2 quarts boiling water
1 pound dried black-eyed peas
1 onion, diced
1 teaspoon salt
1 dried red pepper, crushed
1 cup rice, cooked and drained
1 1/2 pounds raw shrimp, shelled and deveined
6 scallions, trimmed and sliced
Combine water, black-eyed peas, onion, salt and red pepper. Cook on low heat 2 hours. Add rice. Cook 20 minutes. Stir in shrimp and scallions. Cook 10 minutes. 6 to 8 servings.
Black-Eyed Peas and Collards Casserole
1 cup dried black-eyed peas
2 1/2 cups water
2 teaspoons canola oil
1 small onion, chopped
1/2 green pepper, chopped
4 ounces mushrooms, sliced
2 cloves garlic, minced
12 ounces collards, coarsely chopped
1/2 cup tomato sauce
1/4 cup ketchup
1 tablespoon molasses
3 tablespoons honey
1 1/2 teaspoons dry mustard
1/4 cup chopped fresh parsley
2-3 drops hot-pepper sauce
In a large saucepan, combine the black-eyed peas and water and let
them soak overnight.
When ready to cook bring the beans and the liquid to a boil over high heat.
Reduce heat to medium-low, cover and simmer until the beans are tender, about 50 minutes.
Transfer the beans and liquid to a 3-quart no-stick baking dish.
In saucepan addd the oil and warm over medium heat. Add the onions, green peppers and
mushrooms and saute for about 5 minutes.
Add the garlic and collards.
Cover and cook, stirring occasionally, for 5 minutes, or until the collards are just wilted.
Preheat the oven to 350 degrees F.
To the black-eyed peas and liquid, add the collard mixture, tomato sauce, ketchup, molasses,
honey, mustard, parsley and hot-pepper sauce.
Mix well.
Cover and bake for 20 minutes.
Kale, Black-Eyed Pea & Lentil Soup
The lentils and black-eyed peas in this hearty soup are good protein sources, so vegetarians can use vegetable broth instead of chicken and omit the sausage. Serve with a crusty baguette or cheese toasts/croutons.
2 tablespoons olive oil
2 yellow onions, chopped
4 garlic cloves, minced
1 pound mild Italian sausage
1 bunch kale
1 quart water
1 quart chicken broth
1 (14.5-ounce) can chopped tomatoes and juice
2 cups black-eyed peas, fresh, frozen or canned
1 cup lentils
1 pound waxy potatoes, cut into 3/4-inch cubes
1 teaspoon dried thyme, or 1 tablespoon fresh
2 bay leaves
1 teaspoon kosher salt or to taste
Pinch of black pepper
2 teaspoons sherry vinegar or to taste
Heat oil in a large stockpot over medium heat; add the onions and
garlic and sweat until translucent.
Meanwhile, remove the sausages from their casings and brown in a separate skillet over medium to
medium-high heat, breaking it into small pieces. Remove the sausage from the skillet, drain on
paper towels and reserve.
Cut the kale into bite-size pieces, discarding the stem. Rinse well and drain.
As soon as the onions and garlic are sweated, add the water, chicken broth, tomatoes and juice
to the stockpot. Bring to a simmer. Add the sausage, kale, fresh or frozen black-eyed peas,
lentils, potatoes, thyme and bay leaves. If using canned black-eyed peas, rinse and drain
them, but add them about 30 minutes later.
Continue to simmer until the kale is tender and the lentils, peas and potatoes are cooked
through, about 45 minutes.
Season to taste with salt, pepper and sherry vinegar. If desired, add a touch of cayenne or
Tabasco, but use too much chile heat and the dish will not match the wine.
Serve with cheese toast — baguettes or focaccia split in half, brushed with olive oil and
sprinkled with grated Gruyere and/or Parmesan cheese. Bake in a preheated 375° oven until
bread is browned and the Gruyere melts, about 10 minutes.
Serves 6 to 8.
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