I'm a little late with this one-- sorry. In the south you are supposed to eat black eyed peas on New Year's Day for good luck. I do not live in the south, so it took me a few days to get the message! But, I am making them just the same hoping that at they will still carry a little luck my way.
Black eyed peas can be prepared many ways (they can also sell many albums- ha ha ha). This black eyed pea dish is Hoppin John, a hot dish served over rice. Hoppin John typically contains ham or sausage, but we are going to healthy town and making this a vegan dish (which is also naturally gluten-free).
These little peas (also called cowpeas due to their Holstein-like coloring) are full of fiber and plant protein. They are also rich sources of Vitamin A, folate, and potassium.
Good Luck Peas
1 lb uncooked black eyed peas, soaked overnight, drained and rinsed
1 tsp olive oil
3/4 cup chopped white onion
3 celery stalks, diced
1 carrot, chopped
1 green bell pepper, seeded and finely chopped
1 quart vegetable stock
1 clove garlic, pressed and minced
1 Tbsp creole seasoning
1/2 tsp dried thyme
1 tsp salt
1/2 tsp fresh ground black pepper
Pinch cayenne pepper
5 cups brown rice, cooked (in water or vegetable stock)
2 green onions, finely chopped
In a large soup pot, heat olive oil over medium high heat. Add onions, green pepper, celery, garlic, and carrot. Saute ~3 minutes, until onion softens. Add vegetable stock and seasonings. Bring to a boil then add soaked peas. Return to a boil then reduce heat to medium-low for ~1 hour, or until mixture thickens slightly and peas are soft (but not mushy).
Serve over 1/2 cup brown rice and garnish with green onions.
Nutrition Info per 1 cup peas with 1/2 cup rice: 274 calories, 2 g fat, 13 g protein, 43 g carbohydrates, 11 g fiber