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Jan 01

Eating for Luck

Eating black-eyed peas (also known as cow peas) on New Year’s day is considered good luck in the Southern United States. They’re also a good source of protein and soluble fiber. Try adding them to your favorite soups or salads, or try our Warm Black-Eyed Peas Salad with a hearty loaf of bread for a good luck lunch to start your year off right.

 
 
Warm Black-Eyed Pea Salad

1 pound black-eyed peas
2 quarts vegetable broth or water (8 cups, ~2L)
2 tablespoons olive oil
1 onion, diced
2-4 cloves garlic, chopped
1 bunch chard (rainbow, red, or green)
4-5 fresh tomatoes, chopped or 1 can (~28oz) canned, chopped tomatoes well drained
Olive oil to taste
Fresh thyme to taste
Salt and Pepper to taste

 
 

  1. Dump the beans out into a baking dish or onto a cookie sheet and discard any that look discolored or shriveled.
  2. Place the beans in a container and add enough water to cover the beans by roughly 2 inches (~5cm) and soak
    overnight; note: if you don’t have time to soak them overnight, soak them for as long as you can. If
    you don’t have time to soak them, add 5-10 minutes of cooking time, testing every 2 minutes or so.
  3. Add the olive oil to a medium sized stock pot over medium heat. When the oil is hot, add the diced onion and
    chopped garlic and cook until the onions are golden; about 5 minutes.
  4. Drain the beans (if they’ve been soaking) and add the beans to the pot. Stir to fully coat the beans with
    oil and mix them into the onion.
  5. Add the broth and turn the heat up to high. Bring the mixture to a boil then turn the heat down to low
    and simmer for 20-30 minutes.
  6. Wash and de-stem the chard, and chop it into pieces roughly 2 inches square (~5cm square).
  7. Place the chard and tomatoes in the bottom of a deep serving bowl and dress with olive oil, thyme, salt,
    and pepper to taste.
  8. Drain cooked beans and add them to the serving bowl. Allow to sit for 5-10 minutes before folding the
    beans and vegetables together.
  9. Taste and adjust seasoning as necessary.