Happy New Year's Eve! Many people practice the tradition of eating black-eyed peas at the turning of the New Year to ensure good luck. Whether you believe in the tradition or not, black-eyed peas are a delicious way to welcome healthy eating into your new year.
Below is the recipe for spicy vegetarian black-eyed peas, and in the video, you will find a recipe for a hearty black-eyed pea soup with green and stewed tomatoes. Either way, we wish you a happy, healthy and sustainably prosperous new year!
Spicy Vegetarian Black-Eyed Peas
- 1 - 16 ounce package of dried black-eyed peas
- 6 cups of water
- 2 cloves of garlic, minced or pressed
- 1 green bell pepper, diced
- 1 small yellow or white onion, diced
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 teaspoon of dried oregano
- 1 teaspoon of dried thyme
- 1 - 26 ounce can of chopped tomatoes with liquid (do not drain)
- 1 - 4 ounce can of diced green chilies with liquid (do not drain)
- 1/4 cup of red wine vinegar
- Either presoak beans overnight or boil the beans for 2 - 3 minutes and remove from heat, cover and let set for a full hour (they continue cooking during that time, while they are cooling off).
- Combine garlic, onions and bell pepper in a skillet and cook over low heat with a little water to prevent scorching. Cook until the onion is translucent.
- Add the garlic, onions, and bell pepper mixture to the pot with the black-eyed peas and all the rest of the ingredients, then bring to a boil.
- Stir, cover and reduce heat to low.
- Cook for 2 hours on low or until the black-eyed peas are soft and tender.
Serve with rustic bread or corn bread and ring in the New Year. Bon Apetit!
Comments? Questions? Story information, product to review or breaking news? Please contact Natalia Corres at Natalia@bakwep.com.
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