It's a Southern tradition to eat black-eyed peas on New Year's Day to ensure good luck all the year long. Served alongside cornbread, garlic-sauteed greens, and mimosas, it got our 2010 off to a great start.
1 lb black-eyed peas, soaked and drained
1 can (28 oz) diced tomatoes
1 medium onion, diced
6 cloves garlic
4 tablespoons soy sauce
1 can chipotle peppers in adobo sauce
cumin to taste
salt to taste
- In a medium saucepot, boil black-eyed peas in unsalted water, then simmer for 20 min or until tender. They will overcook and the texture becomes mushy, so taste! Save the water after cooking.
- Add remainder of the ingredients and enough of the saved cooking water to make a stew-like consistency.
- Spice to your heart's content.
Happy New Year!