Black-Eyed Pea Recipes
NBC 5 Chef Carol Ritchie Shares Her Recipes For The Holiday
A long-time staple in the southern diet, and a New Year's tradition of good luck, Black-Eyed Peas are a must-have on New Years.
NBC 5 Resident Chef Carol Ritchie's Black-Eyed Pea Southwest Skillet New Year's Appetizer!
Gather in the kitchen with your friends just before midnight on New Year's Eve and cook up this tasty appetizer in a skillet. Black-eyed peas---a good luck food to eat on New Year's Day---are layered with sizzling onions, peppers, cheese, tomatoes and other Southwest flavors. When the clock strikes 12, you can get a jump start on the good luck tradition!
Serves 8
1 tablespoon olive oil
1 onion, diced
1 bell pepper (any color), diced
1 (15-ounce) can black-eyed peas, drained and rinsed
1 teaspoon chili powder
1 serrano chile pepper, seeded and chopped
1 cup shredded cheddar cheese
1 cup chopped tomatoes
1/2 cup sliced black olives
1 avocado, peeled, pitted and diced
1/2 cup sour cream
Heat a medium-size skillet over medium heat. Add oil, onion, bell pepper, black-eyed peas, chili powder, and serrano chile pepper, and cook for 2 to 3 minutes, or until vegetables are tender, stirring occasionally. Sprinkle cheese over mixture and cook without stirring for 1 to 2 minutes, until cheese is slightly melted. Remove pan from heat and layer remaining ingredients in the order listed. Garnish with chopped fresh cilantro, if desired. Serve with tortilla chips and salsa. Notes: Serrano chiles are spicy-hot savory chiles. Their heat level slightly mellows when cooked. You may substitute a fresh jalapeno chile, if desired. **** Carol Ritchie's Black-Eyed Pea Stew Incorporate good luck black-eyed peas in this hearty winter stew for your New Year’s celebration. Serves 4
1 pound dried black-eyed peas
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped carrot
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon cumin
8 ounces smoked sausage, sliced crosswise
4 ounces cooked ham, cubed
8 ounces frozen turnip greens Sort through black-eyed peas, discarding any shriveled peas or stones. Place black-eyed peas in a large bowl and fill with cold water to cover by 2 inches. Let soak for 3 to 6 hours. Drain and discard water. Place black-eyed peas in a large stockpot, add 8 cups water, and bring to a boil over high heat. Reduce heat to medium-low and cook partially covered for 1 1/2 hours, or until beans are tender, stirring occasionally. Add more water, 1 cup at a time, if needed. Add remaining ingredients, except turnip greens, and season with salt and pepper to taste. Cook for 30 additional minutes (partially covered) or until vegetables are tender, stirring occasionally. Add turnip greens and cook for an additional 15 to 30 minutes, or until vegetables and black-eyed peas are tender, stirring occasionally. Serve with plenty of cornbread on the side.
New Years Guide  Traditions Events |
1 tablespoon olive oil
1 onion, diced
1 bell pepper (any color), diced
1 (15-ounce) can black-eyed peas, drained and rinsed
1 teaspoon chili powder
1 serrano chile pepper, seeded and chopped
1 cup shredded cheddar cheese
1 cup chopped tomatoes
1/2 cup sliced black olives
1 avocado, peeled, pitted and diced
1/2 cup sour cream
Heat a medium-size skillet over medium heat. Add oil, onion, bell pepper, black-eyed peas, chili powder, and serrano chile pepper, and cook for 2 to 3 minutes, or until vegetables are tender, stirring occasionally. Sprinkle cheese over mixture and cook without stirring for 1 to 2 minutes, until cheese is slightly melted. Remove pan from heat and layer remaining ingredients in the order listed. Garnish with chopped fresh cilantro, if desired. Serve with tortilla chips and salsa. Notes: Serrano chiles are spicy-hot savory chiles. Their heat level slightly mellows when cooked. You may substitute a fresh jalapeno chile, if desired. **** Carol Ritchie's Black-Eyed Pea Stew Incorporate good luck black-eyed peas in this hearty winter stew for your New Year’s celebration. Serves 4
1 pound dried black-eyed peas
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped carrot
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon cumin
8 ounces smoked sausage, sliced crosswise
4 ounces cooked ham, cubed
8 ounces frozen turnip greens Sort through black-eyed peas, discarding any shriveled peas or stones. Place black-eyed peas in a large bowl and fill with cold water to cover by 2 inches. Let soak for 3 to 6 hours. Drain and discard water. Place black-eyed peas in a large stockpot, add 8 cups water, and bring to a boil over high heat. Reduce heat to medium-low and cook partially covered for 1 1/2 hours, or until beans are tender, stirring occasionally. Add more water, 1 cup at a time, if needed. Add remaining ingredients, except turnip greens, and season with salt and pepper to taste. Cook for 30 additional minutes (partially covered) or until vegetables are tender, stirring occasionally. Add turnip greens and cook for an additional 15 to 30 minutes, or until vegetables and black-eyed peas are tender, stirring occasionally. Serve with plenty of cornbread on the side.
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