Black-Eyed Peas


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Happy New Year everyone! I am so ready for the new year, to get back to normal with structure and reflect on 2019.  So much change in our lives and so much to look forward to, we are blessed!! I am so thankful for each of you, my family, friends, team and you!!  Thank you for all of your support in this new venture.  

Eating black-eyed peas on New Year’s Day is a Southern tradition that’s believed to bring luck and prosperity in the coming year.  Every year, since I can remember, we have had black-eyed peas on New Year’s Day.  I even recall my mother putting a dime in the pot of peas, again for added prosperity.  

Black-eyed peas are often served with pork, collard greens, and cornbread.  Serve over rice for a traditional Hoppin John!  I thought I would share my recipe with you as it’s so simple and easy.  I use fresh black-eyed peas, you can certainly use dried but you will need to soak or add more cooking time.  I really love Melissa’s Black Eyed Peas found in the produce section of your grocery store.  

Enjoy!!!


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Black-Eyed Peas

Author Chef Tiffany Blackmon

Ingredients

  • 1 tablespoon olive oil
  • 11 ounces Melissa’s fresh shelled black-eyed peas
  • ½ cup chopped onion
  • 1 small jalapeno pepper stems and seeds removed, chopped, divided
  • 6 ounces Kielbasa sausage sliced in rounds
  • 1 cup chicken stock
  • 1 ½ cups water
  • Kosher salt
  • Freshly ground black pepper

Instructions

  • On medium-high heat, saute onions, half of the chopped jalapeno pepper and sausage in a 3 ½ quart saucepan until onions are tender; about 5 minutes.  Add chicken stock and water, bring to a boil.  Add black-eyed peas; return to a boil.  Reduce heat and simmer 15 to 20 minutes or until tender.  Season with salt and pepper.  Serve, garnished with jalapeno peppers.
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