Black Eyed Peas Recipes for the new year and good luck! I love good old fashion Black-eyed peas and I can’t imagine New Year’s Day without them. My family’s tradition has always been to make a hearty pot of southern style Black-eyed peas. We’re grubbing on them right now even though we’re still on our family vacation in Oahu. I made a small pot at our friend’s home in North Shore, Hawaii! Yum!
I’m super excited about this year, we have so much going on…and it’s a fantastic time to set all your intentions. I hope you read my December 31st, blog about what 2017 means in numerology. “I can feel the tides of change”! Last night, we celebrated New Year’s Eve with our amazing friends in Hawaii and then the crazy fireworks lasted all night. Seriously, Hawaiian’s celebrate The New Year like no other, lol!
Our Hawaiian friends have taken such good care of us and it was a very special evening that truly inspire me to never give up on my dreams and to stay on the grind. It was another small step towards our family goals. Have family will travel! I will post more on our family travel to North Shore, Haleiwa, Hawaii when I return back home!
Aloha, Make this year great!
Happy New Year,
Ali in the Valley
Black Eyed Peas Salad
Author: Alison Ball
5 cups cooked and drained black-eyed peas
1/2 cup plus 2 tablespoons red wine vinegar
1/2 cup olive oil
1/2 cup finely chopped red onion 1/2 medium onion
1/2 cup red bell pepper
3 tablespoons finely chopped green onions
2 tablespoons finely chopped jalapenos
2 tablespoons finely chopped fresh parsley leaves
1 1/2 teaspoons minced garlic
1 1/2 teaspoons Creole Seasoning recipe follows
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Combine the cooked black-eyed peas and all remaining ingredients in a large bowl and toss well to combine. Cover and refrigerate for at least 4 hours (or preferably overnight) stirring occasionally.
Allow salad to come to room temperature for 30 minutes before serving. Toss well just before serving.
/2 tablespoons paprika
tablespoons garlic powder
tablespoon black pepper
tablespoon onion powder
tablespoon cayenne pepper
tablespoon dried oregano
tablespoon dried thyme
Combine all ingredients thoroughly.
Black Eyed Peas
Prep Time1 d
Cook Time30 mins
Total Time1 d 30 mins
Author: Alison Ball
2 tablespoons olive oil
1 cup chopped onions
2 tablespoons minced garlic
2 bay leaves
1 sprig fresh thyme
5 to 6 ounces about 1 cup roughly chopped country ham pieces
1 pound dried black-eyed peas soaked in cold water overnight and rinsed well
1 quart low-sodium chicken stock
1 cup cold water
Salt and freshly ground black pepper
In a medium stockpot, heat the olive oil over medium-high heat. When the oil is hot, add the onions and cook for 2 minutes. Stir in the garlic, bay leaves, thyme, and country ham. Add the black-eyed peas, chicken stock, and 1 cup cold water. Bring the liquid up to a boil, partially cover and reduce to a simmer. Simmer the peas for about 25 minutes, uncover and cook an additional 20 to 25 minutes, or until the peas are tender. Season the peas with salt and pepper as needed. Serve over brown or white rice.