THE BEST BLACK-EYED PEAS
It’s a lofty statement to make, I know. But, I’ve only adopted this fun New Year’s Day dish since 2004. Supposed to bring good luck, this typically Southern tradition is also celebrated at Rosh Hashana, the Jewish New Year.
This is an updated recipe from one posted in 2014. I especially like this one because of the many layers of flavors.
Warmth. Sweetness. Spicy.
Prep time: 10 minutes
Cook time: IP – 7 minutes, stove top 30-45 minutes
Makes 4 cups
- 2 ½ cups raw, organic black-eyed peas
- 2 bay leaves
- 2 cups chopped Italian seitan sausage (optional, but….)
- ½ red pepper, diced
- 2 stalks celery, diced
- 1 large white onion, diced
- 2 garlic cloves, minced or grated
- 1 tsp. cumin
- 1 tsp. smokey paprika
- 3 Tbls. liquid smoke
- 1 Tbls. maple syrup
- Several dashes of Cholula or hot sauce of your choice
- 1-2 cups no salt vegetable broth
- Several dashes of ground black pepper and salt to taste