Tuesday, January 1, 2019

Black-eyed Peas & Cabbage

Happy New Year!

Long time no see.  I haven't had time for blogging lately.  I've been dealing with some medical issues and my Etsy Shop had a nice Christmas rush so I was sewing in the spare time I did have.  I may not be writing for another stretch because I am having surgery in mid January.  But I thought I would wish y'all well and tell you about a Louisiana tradition.  On New Year's Day we eat black-eyed peas and cabbage.  It's supposed to bring us health and wealth.  Who couldn't use both of those?



I never liked smothered cabbage, which is how my Mama and her Mama cooked it.  So I roast my cabbage.  It's very easy.  Preheat your oven to 400 degrees.  Prep the cabbage by peeling off the first few outer leaves and cutting off the stem and core.  Then cut the cabbage into 8 wedges.  Place them on a cookie sheet, drizzle with oil and season with salt and pepper.  Bake for 20-25 minutes or until tender and golden brown on the edges.  Done.  So yummy!



Black-eyed peas take longer but are just as easy and a great way to use up that leftover Christmas ham!  If you don't have ham, use smoked sausage or bacon.



BLACK EYED PEAS

1 lb dried black eyed peas, rinsed and drained
1 onion, chopped
2 cups cooked ham, chopped
1 TBS oil
4 cups chicken broth (or water)
salt/pepper/Cajun seasoning

Heat oil in a big pot on medium-high heat.  Add ham and brown lightly. 



Add onions and cook until softened a bit.



Add beans and broth (or water) to the pot and stir.  Season with salt, pepper and Cajun seasoning.




Bring to a boil then cover, lower the heat and simmer for an hour and a half to 2 hours, stirring occasionally.





Serve the black-eyed peas over rice.  Yum!

Make these recipes and treat yourself to some extra health and wealth!  Have a super fantastic 2019!


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