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Tasty black-eyed pea recipes for New Year's Day
Published: 12/30/2012 11:06 AM
Last Modified: 12/30/2012 11:19 AM

Eating black-eyed peas on New Year's Day is supposed to bring good luck and prosperity.

Black-eyed peas are a common Southern dish, and the practice of eating them for luck is generally believed to have begun during the Civil War. When Union soldiers moved through Mississippi, they burned all the crops except the peas because it was believed that only farm animals ate them. When Southerners found that black-eyed peas were the only food left, they considered the legumes a sign of good fortune.

Other legends say that the practice dates to ancient Egypt when it was believed that eating a meager food like black-eyed peas showed humility before the gods and you would receive blessings of prosperity in return.

Here are a variety of black-eyed pea recipes to try this year.

Black-Eyed Pea Casserole

1 1/2 pounds ground round
1 jalapeno
1 medium onion, chopped
2 cans black-eyed peas, one drained one not
2 cups cooked Minute rice
1 15-ounce can tomato sauce
1 (10 ounce) can Rotel Tomatoes
salt and pepper to taste
grated cheese (optional)

1. Brown meat and drain, add jalapeno and onions and cook until onions are translucent.
2. In a 9x13-inch baking dish, mix all ingredients except cheese.
3. Bake at 350 degrees for 30-40 minutes. Top with cheese if desired.
- adapted from Food.com

Chilled Black-Eyed Peas
2 15-ounce cans blackened peas, drained
1/3 cup vegetable oil
1/3 cup red or white vinegar
1/4 cup finely chopped onion
1/2 teaspoon salt
1/4 teaspoon cracked pepper
1 clove garlic minced
1. Combine all ingredients in a bowl.
2. Cover and chill 24 hours to blend favors
3. Serve with a slotted spoon.
- adapted from Southern Living cookbook

Black-Eyed Pea Dip
1/4 cup butter or margarine
2 15-ounce cans of black eyed peas, undrained
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
2 tablespoons blackening seasoning, such as Paul proud homes
3 green onion, chopped
3/4 cooked ham
1. Microwave butter in a 2-quart microwave safe bowl on HIGH for 30 seconds or until melted (different microwaves take different times). Stir in peas and next five ingredients.
2. Microwave on HIGH for 7 to 8 minutes or until cheese melts, stirring every two minutes.
3. Add ham, spoon dip into chafing dish. Serve warm with tortillas chips.
- adapted from Southern Living cookbook

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Thunder196 (last month)

Haven't had Black Eyed peas in years. Black-Eyed Pea Casserole sounds good. I'll have to try it.

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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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Past Articles By Nicole Marshall Middleton

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2/9/2013		Chocolate filigree hearts great for Valentine's Day cupcakes
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2/7/2013		Have you tried cacao nibs?
2/7/2013		Mardi Gras mystery: Strange events at S & J Oyster Co. lead to talk of haunting
2/7/2013		What are you ...? with the King and Queen of Blue Dome District's Mardi Gras parade

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