Here in the Jaconi Biery household, we most definitely subscribe to the superstitious tradition of eating black-eyed peas on New Year's Day. While this has not, thus far, brought us overwhelming prosperity, it does provide a nice healthy kick-start to the year. I consider our New Year's Day feast of smoky black-eyed peas and zesty greens and brown rice and corn bread to be a goodbye to the ridiculous excess (Frozen Christmas cookies for breakfast. I definitely did not feed my children that. Don't tell their father.) of the previous weeks and a hello to the abundance of good intentions that a new year brings.
How about you? What do you eat on New Year's Day?
Hey! If you don't happen to have smoked salt hanging around in your pantry, you can, of course, use any old salt. Add a smidgen of liquid smoke if you so desire. Same with the paprika.
makes: about 8 servings
takes: about 2 hours
- 1 onion, diced
- 2 stalks celery, diced
- 1 green pepper, diced
- 3 tablespoons vegan butter
- 3 cloves garlic, minced
- 1 tablespoon smoked paprika
- smoked salt and black pepper to taste
- 2 cups dried black-eyed peas
- 6 cups water
- 1 bay leaf
- 3 sprigs thyme
- finely chopped flat-leaf parsley and scallions to garnish, if you have it
In a large pot over medium-high heat, brown the onion, celery, and bell pepper in the butter. Stir in the garlic and cook until fragrant. Stir in the paprika. Add the rest of the ingredients and simmer until the beans are soft, about 2 hours.
Garnish with parsley and scallions and serve with long grain brown rice, corn bread, greens, and a good dollop of Louisiana Hot Sauce.