Black Eyed Peas

Black Eyed Peas

For as long as I can remember, Black Eyes Peas have been a New Years Day tradition. I’m not sure when this “ southern tradition” started but I believe it dates WAY back. 

Even though I am not a "native southerner” I have adopted this tradition as part of every New Years! I really enjoy making this delicious recipe…and always make extra to share with friends and neighbors!  This recipe will make a big pot!!!!  Plenty to share!!

Ingredients:

2 pkgs Black Eyes Peas/ 24 oz total (I like to use the “presoaked” organic"…they only take about 45 minutes to get soft)

1 T EVOO

1 large sweet onion, chopped

1 green pepper, chopped

1 red pepper, chopped

1 pkg sliced mushrooms (or 2…we LOVE mushrooms)

1 heaping T minced garlic

2 fresh tomatoes, chopped

8-16 oz vegetable broth (depending on how “soupy” you like your peas.

1 15 oz can organic diced tomatoes including the juice

salt, pepper, garlic powder and cayenne pepper to taste

In a large pot, boil 5 cups of water (do NOT add salt, peas won’t get soft in salted water!) 

When the water starts to boil, add the black eyes peas and boil gently uncovered until soft.

While peas are cooking, add 1 T EVOO to a separate pan (large) and heat on medium

Add chopped onions and peppers, cook for about 5 min stirring frequently until just soft

Add minced garlic and cook for another 3 minutes or so

Add mushrooms and chopped tomatoes and cook until mushrooms start to get soft. 

Turn off the veggies until they are ready to add to the peas.

Once the peas are soft, drain the liquid and add back to the big pot. 

Add in all the cooked veggies PLUS the can of diced tomatoes and vegetable broth. 

Cook on low heat, covered until all the flavors meld together!! I usually cook for an additional 2 hours. 

Add seasoning to your taste.

Then simply dish out and ENJOY this healthy New Years Day GOOD LUCK meal!!