Black-Eyed Peas

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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

  1. 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.
  2. Add remainder of the ingredients and enough of the saved cooking water to make a stew-like consistency.
  3. Spice to your heart's content.

Happy New Year!

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