Black-eyed Peas with Roasted Peppers

Blackeye Peas

Folklore claims that black-eyed peas are one of the lucky foods you’re supposed to eat New Year’s Day. I didn’t learn about this tradition until I met my husband.

His dad made sure that every New Years the family had a hearty helping of the mushy peas, along with cabbage and ham. The three are said to bring prosperity for the new year.

I didn’t care for black-eyed peas the first go round. I was 18 and picky. Go figure. Now I really enjoy them. I like them with a spike of vinegar and heat.

In 2014, I plan to cook with a lot more peppers. They provide a healthy jolt of flavor that makes dishes really shine. So to kick the year off right, I grabbed a jalapeno, Serrano, Anaheim, pasilla (poblano) and red bell pepper and got started.

I minced a couple of tablespoons of each pepper and roasted them with some chopped tomatillos. I added them to the peas with a spike of vinegar and some sugar. Then, I boiled down the sauce and served it over white rice.

This recipe yields about 2 cups of creamy, semi-spicy black-eyed peas that are packed with healthy flavor. Each ½-cup serving is around 100 calories with 1.5 grams fat, 18 grams of carbs, 3 grams of fiber and 6 grams of protein.

Happy New Year!

Black-eyed Peas with Roasted Peppers

Yield: 2 cups

Serving Size: 1/2 cup

Black-eyed Peas with Roasted Peppers

Ingredients

  • 1 cup minced peppers
  • 1 cup tomatillos, chopped
  • 1 15.5-oz. can blackeye peas with bacon
  • ½ tsp. sugar
  • 1 tablespoon apple cider vinegar
  • ¼ tsp. salt

Line a baking pan with foil. Spread the minced peppers and chopped tomatillos on the pan.

Broil in the oven for 10 minutes, until roasted and tender.

Place the beans, roasted peppers and tomatillos and remaining ingredients in a saucepot. Heat over medium-high heat for 10-15 minutes, until the liquid thickens to your liking.

Serve and enjoy.

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