Thursday, January 10, 2013

black eyed peas {recipe for prosperity}

I made this on New Years Day.  It's said to be good luck to eat black eyed peas on the first day of the year.  You can add a coin to the pot and whoever gets it in their bowl is said to have extra good luck for the year.  

I added a dime and a 20 centimes coin.  Danny got the dime and I ended up getting the 20 centimes - I like to think that this means prosperity and European travel for us in 2013. :)

Black-eyed peas
adapted from: Tasty Kitchen

 - 1 lb black eyed peas
 - approx 6 oz (1/2 package) bacon or lardons (add more or less, depending on your taste)
 - 1/2 bell pepper (I like orange or yellow), chopped
 - 1/2 large onion, chopped
 - 1 qt low sodium chicken or vegetable stock
 - 2 tbsp fresh thyme
 - salt and white pepper, to taste
 - 1 coin
 - optional garnish - minced red onion, hot sauce


Rinse black eyed peas and soak overnight.  Although, if you forget like me, pour boiling water over  beans and let soak for about 2 hours prior to using.

Chop bacon into small pieces and cook in large pot.  When bacon is just about done, add onion, pepper, salt and pepper.  Cook until onions are translucent and peppers are soft.  Add stock, beans and coin. Bring to a boil, reduce heat to medium low and simmer, partially covered, stirring occasionally, about an hour.  Beans should be moist but not at all soupy.  Add thyme and season generously with salt and pepper. Simmer for a few additional minutes to let flavors come together.

We served it over brown rice with wilted spinach.

Note - you can find black eyed peas already cooked.  If you use these you may not need to cook them as long. Check on them frequently otherwise they could split and become mushy.

Hope your year is filled with prosperity!


1 comment:

  1. I've heard about this tradition and always wanted to try black eyed peas on New Year's Day. Now I have a good recipe! Very cool!


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