Lucky Black-Eyed Pea Recipes
Is it a myth? An old-wives tale? OR could there be some reality into the passed down story that black-eyed peas are a “must” to eat on New Year’s Day to bring you good luck and prosperity in the upcoming year?
Every new year I post black-eyed pea recipes because, either way, it’s a “win win” situation. Even if they don’t bring you good luck, the lowly underrated black-eyed pea is an extremely healthy legume. It’s chock full of zinc, copper, manganese, iron and magnesium and packs a potassium punch.
I’m not superstitious, but at this point in my life I ask myself, “why take chances?” So I always make it a point to have a black-eyed pea side dish served on New Year’s Eve AND New Year’s day, as well as throughout the year. The chilled recipe is easy to double or triple and great for potlucks and picnics! The hot recipe is a great side dish on a chilly day.
EZ HOT BLACK-EYED PEAS:
1 (15 OZ) Can of Black-Eyed Peas, rinsed and drained.
1/3 cup of diced green peppers and onions (or red peppers or red and green peppers)
2 tablespoons of red salsa (or several tablespoons of halved cherry tomatoes)
optional: 1 or 2 strips of cooked, crumbled bacon bits
Season with a quarter teaspoon each of oregano and basil
salt/pepper/hot sauce to taste
Mix all the ingredients above in a medium saucepan and simmer until the beans are thoroughly heated through. Serve hot. This makes a great side dish and pairs well with cornbread or cheddar biscuits. FREE-STYLE THIS DISH TO YOUR PERSONAL LIKING: Add more salsa or peppers and onions.
Serves 2-3 as a side dish.
EZ BLACK-EYED PEA CHILLED SALAD (NO cooking needed!)
(1) 15.5 OZ. Can of black-eyed peas (drained and thoroughly rinsed)
Approx. ¼ to 1/3 cup of your favorite balsamic vinaigrette
1 ½ tablespoons of chopped red onion
½ teaspoon of dill weed
½ teaspoon of basil
½ teaspoon of black pepper
1 shredded carrot
4 tablespoons of diced green pepper (or a mix of diced red and green pepper)
1/3 to ½ cup of freshly diced tomatoes or cherry tomatoes OR 3-4 TABLESPOONS OF RED SALSA.
Mix all the ingredients above together. Chill for several hours or overnight (OVERNIGHT will ENHANCE THE FLAVORS). NO COOKING NEEDED!
FREE-STYLE THIS DISH TO YOUR OWN PERSONAL LIKING: You decide if you want to make it more tangy by adding more balsamic vinaigrette. For a touch of sweetness, add a tablespoon (or more) of sugar dissolved in a bit of water. Ramp up the herbs and hot sauce for extra flavor. This is a good “make ahead” side dish and great for pot lucks and picnics.
Serves 2-3 as a side dish.