In preparation for a prosperous new year tonight I’ll be
making a traditional southern dish. First
thought of as a dish for livestock or a dish for the poor, Black-eyed peas is
seen as a dish for
luck into the New Year.
Served with collard greens or with cornbread, it’s thought
that the origin of eating black-eyed peas for luck comes from the Civil
War.
After hubby and I moved here from California we were invited
to my Grandma’s house for Black-eyed peas on New Year’s Day. She proceeded to tell him all about how you
would get one penny for every pea you ate.
From that day till this we eat them every New Year’s day.
You don’t have to limit this great legume to only a holiday
meal. Black-eyed peas are low in fat,
low in sodium and have no cholesterol.
They are very high in iron, fiber and potassium. ½ cup serving has as much protein as one
ounce of lean meat.
Ingredients
½ bag of black-eyed peas
1 small onion
1 containers of vegetarian vegetable broth (I make the distinction here because they do
have veggie broth that contains animal products so check your label to confirm)
*NOTE* Soak the
peas for about 2 hours in water before starting them to cook
Now on to the recipe!
Finely dice 1 medium onion
Add 2 tbsps. butter to a large sauce pan on medium heat
Add the onions to the melted butter and sauté
When onions are clear strain the water out of the peas and
add them to the pot
Add 1 container of Vegetarian vegetable broth
Add about 3 – 4 cups of water – to fill the pot bring to a
boil
Cook until tender
Salt and Pepper to taste
Serve
Some people serve these as I mentioned previously with collard
greens or corn bread.
Wishing all of you a joyous and prosperous new year!
Namaste & Blessed Be
Sosanna
)O(
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3 comments
I don't recall every having black-eyed peas. I might have to try this recipe. Thanks!
A lot of people say you have to have a meat product to season beans, peas or collards properly. I think a white onion is amazing. A bit of butter and salt and you've nearly got bacon ;)
We had our black eyed peas tonight as well, and we eat them year round. One of my favorites!
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