A New Year's Recipe
Black-eyed peas and cabbage on New Year's Day is traditional fare for lots and lots of people.
Black-eyed peas on New Year's Day is traditional fare for lots of people. I was raised in California, but my parents and grandparents were from East Texas. Many of the southern traditions were brought to California by folks who moved there for work during the Great Depression, and then remained there, making California home. Black-eyed peas are one such tradition.
But these tasty legumes can be enjoyed year-round...and they're good even when you don't do things the old-fashioned way. Try this recipe, using canned peas with a few little tricks tossed in. You'll be a black-eyed peas lover before you know it!
Quick ’n Easy Black-eyed Peas
2 15.5 oz. cans black-eyed peas
2 cups chicken stock
4-6 thick bacon slices 0R 1 cup chunked ham
1/2 cup diced onion
1/4 cup chopped carrots
1/4 cup chopped celery
1 clove garlic
¼ tsp. cayenne pepper (optional)
½ tsp. sugar (optional)
Salt and pepper to taste
Directions
Drain peas.
Saute onion, carrots, celery, and garlic until they just begin to tenderize.
Add drained peas and chicken stock.
Add cayenne pepper and sugar if desired.
Heat just to boil. Reduce heat, cover and allow to simmer for 5-10 minutes.
Salt and pepper to taste. (Chicken stock and bacon/ham will add saltiness, so salt carefully.)
Drizzle with olive oil, if desired, to brighten the peas.
Serves 2-3.
This recipe was shared by Delia Latham
