Do what you can to have good luck in 2013 -- stop at the grocery and fetch ingredients to make a dish containing black-eyed peas for New Year's Day (Jan. 1).
Here are some recipes:
Tex Mex Black-eyed Peas, courtesy of RecipeGirl.com
Makes 6 Servings
1. Bring a medium pot of water to boil. Add the dried peas and boil for 30 minutes, or until tender (as tender as a canned black bean would be). You don't want them to have much of a bite to them, but you don't want them mushy either. Drain the beans when you've got them where you want them.
2. In a deep medium skillet, heat the olive oil at medium heat. Add onions and cook until softened, 3 to 4 minutes. Stir in garlic, then rice, broth, cumin, salt and pepper. Bring to a boil, cover and cook for about 20 minutes (just until the rice has *almost* absorbed all of the liquid). Time will vary depending on the type of rice you choose to use (20 minutes for white rice, but longer for brown, etc).
3. Preheat the oven to 350 degrees F. Scrape the rice into a large bowl. Add peas, tomatoes, spinach, 1 cup of the cheese and bacon. Stir it all together and then scoop it into a 9x12-inch (or similarly sized) casserole dish. Bake, uncovered, for 20 minutes. Sprinkle remaining cheese on top and bake for an additional 10 minutes, just until cheese is melted.
4. Serve in bowls topped with sour cream, fresh cilantro and sliced avocado.
Black-eyed Pea Corn Bread
Preheat oven to 350 F. Grease a 13-inch x 9-inch x 2-inch pan. Cook sausage and onions in large skillet until sausage is browned. Drain and set aside. Combine corn meal, flour, salt and soda in a large bowl. In another bowl beat eggs, buttermilk and oil together. Combine with dry ingredients using a few quick strokes (batter does not need to be blended until smooth). Add sausage and onion, chilies, corn, cheese and black-eyed peas. Pour into prepared pan and bake for 50 to 55 minutes or until knife inserted in center comes out clean. Serves 8 to 12.
Caribbean-Style Black-Eyed Peas
Soak the black-eyed peas overnight; drain. Combine peas with ham, garlic, onion, thyme, pepper, minced habanero, coconut milk, and water in a slow cooker. Cover and cook on low for 8-12 hours.
Before serving, mix in rice (you can make the rice the night before and refrigerate; add to peas about 30 minutes before serving). Serves 4 to 6.