New Year’s Rockin Black Eyed Peas. The Recipe.

I wouldn’t say we’re traditional, but we firmly believe that some traditions are sacred. Case in point: the New Year’s peas. So if you cook nothing else this year, you only have a few hours left to cook these. It’s silly simple.

Soak 2 cups of Black Eyed Peas overnight in H20. (Or buy them pre-soaked from Whole Foods or whatever). Rinse off and put in large pot. Stir in at least 6 cups of H20, 1 cup diced/lean cooked ham (or bacon) (or bacon + bacon drippings, if you’re feeling really crazy), 1 chopped onion, 1-3 Tbs Worcestershire sauce (and/or a very generous glub of red wine!), 1/4 tsp salt, 1/8 tsp pepper. Cover, simmer for 2 hrs.

Then eat them for good luck, for goodness sake!

Also.

I’m dying to try this recipe for Spicy Collards and Black-Eyed-Pea Soup from FatFree Vegan Kitchen…

I have a garden full of collards, and I’m not afraid to use them.

(Also, I plan to be spending a lot of time on her site next year.)

Spicy Collards and Black-eyed Pea Soup

2 onions, diced
2 ribs celery, diced
1 cup diced green bell pepper
3-4 cloves garlic, minced
2 cups dried black-eyed peas, picked over and rinsed
6 cups water
1 pound collard greens, tough stems removed and greens chopped
1 1/2 teaspoons dried thyme (divided)
1 teaspoon oregano (divided)
1 16-ounce can tomatoes (fire-roasted preferred)
2 cups water (or vegetable broth)
1 tablespoon hot sauce
1/4 teaspoon cayenne (to taste)
1/2 teaspoon chipotle pepper — (to taste)
1/2 teaspoon smoked Spanish paprika
1 -2 teaspoons salt (to taste)
1 tablespoon double strength tomato paste (or 2 tbsp. regular)
1/4 teaspoon black pepper

Spray a pressure cooker or large pot with a light coating of olive oil or non-stick spray. (If your pot is non-stick, just add a little water instead.) Heat it and add the onions. Sauté for about 5 minutes, until they begin to brown. Add the celery, green pepper, and garlic, and cook, stirring, for 3 more minutes.

Add the black-eyed peas, water, 1 teaspoon of the thyme, and 1/2 teaspoon of oregano.

Cooking: If using a pressure cooker, seal the cooker and cook for 10 minutes after it reaches high pressure; use a quick-release method to bring down the pressure. If cooking in a regular pot, cook until peas are tender, about 45-55 minutes.

Once the peas are tender, add all remaining ingredients and cook for at least 25 minutes to allow flavors to develop. Serve with brown rice with additional hot sauce. (Garnishing with fresh oregano is optional.) (Photo credit: FatFree Vegan Kitchen)