Wednesday, January 12, 2011

Lucky Black Eyed Peas

We usually make the same recipe for black eyed peas every New Years Day. None of us especially enjoy it, but it was tradition, so we continued to make them annually. This year, the Early Show on CBS had a segment featuring "lucky foods" to cook on New Years Day that included this recipe. Its the  best version of Hoppin' John we've ever made. It's lucky, too, since (so far) 2011 has been a great year.

Tip: Be sure not to cook the black eyed peas too long--they'll get mushy and soggy and make the dish more like baby food than a lucky meal to kick off the new year!

1 tablespoon EVOO
1 medium onion, diced
1 red bell pepper, diced
2 garlic cloves, minced
2 15-ounce cans black-eyed peas, rinsed and drained
1/4 cup vegetable broth
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 green onions, thinly sliced
1/4 cup flat-leaf parsley, minced
Cooked rice
Hot sauce (we used Frank's brand)

Get Cookin'
1. Heat EVOO in a large saucepan over medium heat. Add onion, red bell pepper, and garlic. Sauté until onions are translucent, about 5 minutes.

2. Stir in black-eyed peas, broth, salt, and pepper. Reduce heat to low; cook 10 more minutes. Stir in green onions and parsley.

3. Serve on top of cooked rice and add hot sauce.

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