Black Eyed Peas

A few months ago, organic Black Eyed Peas were on sale at my local co-op. I decided to pick up a 25 lb bag because, well, it was a great price. But here's the thing - I've never prepared black eyed peas before in my life. It's time to find a few recipes and start using them up.

While looking for recipes, I found that there is a tradition to eat black eyed peas on New Years Day as a way to bring luck and prosperity in the new year. Perfect timing as we will be ringing in the New Year in a few days and this is a dish that I will be able to make for a gathering at a friend's house.

Looking at several recipes online, many of them use celery. Yuck. I can't stand celery, so modified the recipes that were found and made my own version. Some recipes also add either salt pork or bacon. Not having any on hand, this version is vegan.

Some people say to soak the beans overnight, but others say you don't have to do so with black eyed peas. I chose not to soak the beans.


 Black Eyed Peas

1 onion
1/2 cup dried bell pepper
1 tbsp olive oil or canola oil
2 cloves garlic
2 tsp cayenne pepper
2 tsp oregano
2 tsp black pepper
5 cups water
1 15 oz can diced tomatoes
2 cups Black Eyed Peas
2 tsp salt


Soak dried bell peppers in water. Chop onion and garlic. Add olive oil to a stock pot. Saute onion and garlic for a few minutes, then add soaked bell pepper. Saute until tender. Add Black Eyed Peas, tomatoes, spices (except salt) and water to stock pot and bring to a boil. Reduce to a simmer and cook for 1 1/2 to 2 hours or until desired tenderness. Add hot water as needed to keep the beans covered. When beans are tender, add salt (and more spices to taste preference) and cook for a few more minutes.

Serve with brown rice or corn bread.