Showing posts with label black-eyed peas. Show all posts
Showing posts with label black-eyed peas. Show all posts

Thursday, January 24, 2013

Lucy's Lucky Black-Eyed Peas

LUCY BURDETTE: Have you had your lucky peas for 2013 yet? I don’t like to get too superstitious, but I also hate to let the new year get too far without having a bowl of these. 

Some folks say that the tradition started when General Sherman and his troops tore through the South, destroying all the crops except the black-eyed peas. Another story claims that while Vicksburg, Mississippi was under siege in the Civil War, they ran out of provisions and were saved by the discovery of the humble black-eyed pea. Whatever the truth, the peas are associated with wealth in the new year!

Besides that, they are low-fat, low-salt, zero cholesterol and delicious! And, remember the ham we baked two weeks ago?
If you sliced and froze some of that, you can add that to the peas along with some brown rice and have a complete meal. Just serve a quick green salad or coleslaw (more luck from the cabbage) on the side, and you’re off.


1 bag dried black-eyed peas
1 onion, chopped
1/2 green pepper, chopped
2 stalks celery, chopped
1 box organic chicken broth
Bay leaf
1/2 cup brown rice, if desired
Diced ham, if desired

Salt and pepper to taste
Tabasco sauce

If you haven’t planned ahead and soaked the peas overnight, sort through them, rinse, and then cover with water in a medium pot. Bring the water to a boil, let simmer two minutes, then turn the water off and let the peas sit (covered) for an hour.
Meanwhile, dice the vegetables and saute them until soft in a tablespoon or two of olive oil (5-7 minutes.) When the peas have finished soaking, drain, and add them to the veggies with the chicken broth and the bay leaf. You may also add your uncooked rice. Bring the mixture to a boil, lower the heat and simmer for about 45 minutes. If the liquid gets too low, add broth or water so peas stay covered. Add the diced ham in the last fifteen minutes of cooking.

Serve with hot sauce! 
And I wish you wealth, but even more importantly, friendship and lots of good food and good books in the coming year...

And speaking of books, we can't resist reminding you that TOPPED CHEF will be out in May. You can pre-order the book today. And then please follow Lucy on Twitter,  Facebook, and Pinterest too. 

Monday, January 17, 2011

Winter Salad with Black-Eye Peas and Spinach

Contrary to appearances, my diet does not consist solely of cookies and cheesecake. Every year I forget how much I love black-eye peas until New Year's rolls around. Remember Elizabeth's collard greens? Black-eye peas are also supposed to be served on New Year's Day for good luck. I'm told the greens represent dollars and the peas represent coins.

I've cooked black-eye peas different ways, but this is my favorite. It might horrify our Southern readers to imagine black-eye peas that haven't been cooked with fatback, or at least sprinkled with bacon, but this is delicious, easy to prepare, vegetarian, and actually fairly healthy! It's not just for New Year's either.

A few years ago, a friend asked me to bring a salad to a winter get together. She suggested some ingredients, but let's face it, in most of the US, store tomatoes in the winter are fairly blah. The ones sold on the vine are a little bit better, but still not the same as summer tomatoes. We won't even talk about the $5 red peppers! One of the pluses about this recipe is that it makes use of fresh veggies and fruit available now.

Winter Salad with Black-Eye Peas and Spinach

1 12 oz bag frozen black-eye peas
1/4 cup olive or canola oil
2 tablespoons honey
1 tablespoon apple cider vinegar (increase to 2 if you like a strong tang)
1 tablespoon mustard
1 good sized garlic clove, minced

fresh baby spinach leaves
1/4 red onion
clementines (if you hate oranges, substitute sliced pears)

Cook the black-eye peas according to the package.

Whisk together olive oil, honey, vinegar, and mustard, and stir in garlic. Pour 1/2 of the dressing over cooled black eye-peas and turn a bit to coat. Refrigerate for four hours or overnight.

Arrange spinach leaves on a platter, or on individual salad plates. Stir the black eye-peas (I think they're best if they come close to room temperature first) and mound in the center of the spinach. Slice the onion into very thin slices and scatter over the spinach. Peel the clementines and arrange on the spinach. Drizzle remaining dressing over the clementines and spinach.