I know its a southern tradition to eat black-eyed peas to keep money in your pockets all year long, but I’m sure it’s not just reserved for the south and we could all use some dough in the pocket this year. What’s y’all’s favorite recipes for this New Year’s Day treat?
I like to cook them with a nice smoked ham-hock and 3-4 sliced up jalapeno’s. Saute some onion and a some poblanos for some extra pepper without as much heat as the jalapenos in some bacon fat before adding the beans and ham-hocks to the pot and I’m in business.
SWMBO hates black-eyed peas, but makes a mean queso dip with them that I “guess” qualifies as eating them. I’ll see if she’ll get me her recipe.
Chow chow is just a pickle relish made with cabbage, onions, peppers, vinegar, sugar and pickling spices. Its a staple in our house. Squash relish is the same thing - just substitute squash for the cabbage.
I have always heard the dried peas/beans and greens thing on new years for good luck in general, not just money.
I asked my grandfather (who was born in 1888) once why it was traditional to eat the peas/greens on new years day. His response was because that’s what you ate the day before and the day after also.
That makes sense because here in the south collard, turnip and mustard greens are about the only thing that will grow in the winter and back in the day dried beans, pickles and salt meat were about all that could be preserved without refrigeration.
Being from the middle of nowhere… I’m not sure how this dish qualifies, but it was a big hit during the bowl games on New Year’s Day. It’s a “secret” family recipe, so don’t tell my wife. :-X
COWBOY CAVIAR
(4) 15.5-oz. cans of Trappey’s® Jalapeno black eyed peas (drained)
(2) 10-oz. cans Rotel® Mexican Festival (undrained)
(1) 4-oz. can of chopped black olives (optional)
(1) 11-oz. can of Green Giant® Mexicorn™ (optional)
(1) bunch green onions/scallions (tops only; sliced thin) or (1) small red onion (diced) [spicier]
(1) green or red bell pepper (diced)
(1) clove of garlic (minced)
(2) avocados (diced)
(1) tsp.Tones® Lime Pepper Seasoning
(1) 16 oz. bottle of Wish-Bone® Italian salad dressing
Directions:
Drain cans of black-eye peas & rinse well. Dump into a large mixing bowl. Mix in two cans of Rotel; then add avocado, bell pepper, garlic, green onions & black olives (if desired). Season with lime pepper to taste, then pour in one bottle of Italian dressing over the entire contents and mix to combine. Chill overnight for best results. Serve with your favorite corn or tortilla chips.
OK here’s my Black Eyed Peas contribution…an experiment over the weekend, gone right.
I’ve already made another batch.
This is a dip, kind of like hummus I guess…good with chips, on wheat crackers, pita bread, rye melba toast…or any other mouth delivery vehicle of your choosing.
PROFESSOR PARLEPANCIA’s BEAN DIP
1 can Black Eyed Peas (drained)
2 cloves garlic
1/4 tsp onion powder
Black Pepper to taste
Cayenne Pepper to taste
1 Tblsp apple cider vinegar
1 Tblsp Pickapeppa sauce
2 Tblsp First Press Extra Virgin Olive Oil
a dash of sea salt or kosher salt
put all of the above into a blender or food processor and whirrrr it until smooth.
The smoky character of the Black Eyed Peas and the garlic bite on this stuff is fantastic. An yep…great with a nice hoppy beer!
