By Christie Vanover | Published January 2, 2014 | Last Updated December 28, 2022
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
- 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.
This estimate was created using an online nutrition calculator
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