In the Southern United States it is a tradition to eat black eye peas on New Years Day, allegedly it brings good luck in the coming year. I really can't remember a New Years Day that I haven't had black eye peas and I am a very happy lucky lady so I guess it does work! Ha!
When I married my sweet hubby, I learned his family not only eats black eyed peas for New Years Day but they leave one little pea uneaten on their plate for extra luck! So for the last 33+ years, I have been eating my black eye peas and leaving one pea on my plate, there is no way I am going to turn down any extra luck!
Creole Black Eye Peas and Rice
- 1 lb dried black eye peas
- 1 whole bell pepper, chopped
- 1 whole onion, chopped
- 1-2 jalapeños, chopped
- 2 tablespoons, olive oil
- 12 ounces salt pork, chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp red pepper
- 1 tsp black pepper
- 1/2 tsp oregano
- 1/2 tsp thyme
- 2 tablespoons dried parsley
- 1 lb smoked sausage, sliced
- 2 cups of rice
- Louisiana Hot Sauce to taste
1. Soak the black eye peas for at least an hour completely covered in water.
2. In a large dutch oven saute bell pepper, onion, jalapeño in the olive oil for 2 minutes, add salt pork and cook for 5-7 minutes
3. Add garlic, salt, black and red pepper, oregano and thyme and blend well.
4. Drain black eye peas and add to the dutch oven along with 8-10 cups of water
5. Cook on medium heat for 45 minutes
6. Meanwhile fry or saute the sausage slices until brown, remove from the skillet and drain on paper towels
7. Add the sausage slices to the pot of peas and cook for an additional 45 minutes.
8. Meanwhile cook your rice accoording to package directions.
7. Serve the Creole black eye peas over the rice and add a dash or two of the Louisiana hot sauce.
Powered by Recipage
Don't forget to leave one pea on your plate for that extra luck!
Great served with: