Do what you can to have good luck in 2014 -- 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 1/2 cups dried black eyed peas, rinsed
- 5 slices bacon, cooked and crumbled (or more!)
- 1 tablespoon olive oil
- 1 cup chopped onion (about 1/2 medium)
- 2 cloves garlic, minced
- 1 1/2 cups rice (your preference)
- 3 cups chicken or vegetable broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- One 10-ounce can Ro-tel (tomatoes + green chilies)
- 3 cups fresh spinach, cut into strips
- 2 cups grated sharp cheddar cheese, divided
- chopped cilantro, sour cream and sliced avocado (for serving)
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
- 1 pound bulk pork sausage
- 1 onion, chopped
- 1 cup white corn meal
- 1/2 cup flour
- 1 teaspoon of salt
- 1/2 teaspoon baking soda
- 2 eggs, slightly beaten
- 1 cup of buttermilk
- 1/2 cup vegetable oil
- One 4-ounce can chopped green chilies, drained
- 3/4 cup cream style corn
- 2 cups grated cheddar cheese
- One 15-ounce can of black-eyed peas
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
- 1 cup dried black-eyed peas
- 1 cup diced ham
- 2 garlic cloves, minced
- 1 medium onion, chopped
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 habanero pepper, seeds and stem removed, minced (cover hands)
- 1 can coconut milk (14 to 16 ounces), unsweetened
- 1 cup water or broth
- 3 cups hot cooked rice
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.