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January Recipe : New Year's Black-Eyed Peas

blackeyedpeas.recipe_stephanielevy

Happy New Year! Back in Tennessee, I grew up eating black-eyed peas every New Year's Day to bring luck in the upcoming year. Today I have a few special ways to dress up your peas to make them even tastier :)

New Year's Black-Eyed Peas with Fresh Herbs, Lime, Salsa + Sour Cream

16 oz./450 grams black-eyed peas, soaked overnight + drained
3-4 Tbsp. olive oil
2 bay leaves   
3 cloves garlic, chopped
1 onion, chopped
1 tsp. dried oregano or mixed herbs
1 tsp. ground cumin
1/2 tsp. chili pepper
salt to taste
4-5 peeled and chopped tomatoes

Garnishes:
freshly chopped herbs - cilantro, oregano, parsley or your choice
fresh lime juice
freshly chopped tomatoes
sour cream
your favorite salsa

Put soaked and drained peas in a large pot and cover with water, add bay leaves and bring to a boil. Cook for 1 hour or until soft. In a separate pan, add olive oil, chopped garlic and onions and cook for 2-3 minutes or until soft. Add herbs and spices, cook for an additional 1-2 minutes, then add tomatoes and cook for another 2-3 minutes. 

Add tomato/onion/spice mixture to peas and salt to taste, continue cooking for another 20-30 minutes. Check and adjust seasoning as necessary. 

Serve hot topped with your choice of garnishes. I love the combination of a bit of chopped cilantro, a squeeze of lime juice, and a dollop of sour cream and fresh salsa.

Enjoy with rice or my Parmesan + Black Pepper Cornbread! xoxo 

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