Monday, June 8, 2009
This protein packed hearty dish is a New Year's tradition in the South, where it is believed to bring good luck when eaten on New Years Day.
Yields: 9 servings
3 cups dried black eyed peas, sorted
4 cups water or unsalted vegetable stock
1 medium yellow onion, chopped
1 1/2 teaspoons crushed fresh garlic
1 1/2 teaspoons dried sage
2 vegetarian bullion cubes
1/4 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
1 cup finely chopped tomatoes
1 cup finely chopped scallions
Tabasco pepper sauce
1. Place the black eyed peas in a 4 -quart pot and add 2 1/2 quarts of water. Cover and soak for 4 hours or overnight. (Place the pot in the refrigerator if soaking for more than 4 hours.) When you are ready to cook, drain off the soaking water and return the peas to the pot.
2. Add all of the remaining ingredients, except for the toppings, to the pot, and bring the mixture to a boil over high heat. Lower the heat, and cover and simmer for 45 minutes to an hour, or until the beans are tender and the liquid has thickened. Stir occasionally, and add more water if needed. (The liquid should barely cover the peas.)
3. Serve hot over grilled vegetables of your choice. (This recipe usually calls for it to be served over rice, but many RNY patients have foamies/swelling carb issues, so I do not recommend rice.) Garnish each serving with 1 tbsp each of tomatoes and scallions. Pass the Tabasco sauce if your family and friends like it hot!