Just popping in for a few minutes to wish you a Happy New Year and share a recipe I've been making for New Year's Day for longer than I can remember. Eating black-eyed peas is supposed to bring luck in the new year. I first posted the recipe here in 2007, and periodically, when I can remember, ever since. We love it, and I'll be making it again this year, because, who can turn down the possibility of a little extra good luck. Especially now. And because it tastes great! You can find the original post, here.
In other news, if you have some free time over the next few days, I can recommend a couple of good movies we just saw. Both Fences and Jackie were terrific films, Fences being particularly profound. If staying home and binge-watching (while scooping up Texas caviar) is more your style, I highly recommend The Crown and Rectify. Rectify, just so you know, is incredibly intense viewing with extraordinary acting. We're currently binge-watching Last Tango in Halifax, and while it started out wonderfully pleasant, it's gotten a bit heavy-duty, though we still like it a lot.
- 2 cans black-eyed peas, rinsed and drained
- 4 scallions, finely sliced
- 3 jalapenos, minced. Use fewer if you don't enjoy spicy food. If you hate heat, use a mild pepper instead of jalapeño. I use 3 and the spice is mild, in my opinion.
- 1/4 cup dried (or fresh) tomato, chopped, or 1/4 cup sweet red pepper, chopped.
- 1/4 cup cilantro, minced. If you dislike cilantro, use parsley. Tastes great with parsley!
- 1/4 cup olive oil,
- 1/4 cup cider vinegar
- 1/4 cup lime juice
- 1/4 teaspoon salt
- Fresh ground peppercorns
- Rinse and drain the beans.
- Place the beans in a shallow glass (or other non-reactive) dish with the scallions, cilantro, dried tomatoes and peppers.
- Put the oil, vinegar, lime juice and salt in a one cup glass measuring cup, and mix together. Add the liquid to the bean mixture and combine. Cover and place in the refrigerator for a few hours or a few days. Stir occasionally to distribute the marinade evenly.
- Grind some peppercorns over the top just before serving.
- Serve with substantial chips for scooping.
I used jalapenos from last summer's garden. I always freeze bags of whole, hot peppers from the garden or farmers market to use in cooking during the rest of the year. This was the first time I tried to use them uncooked. Couldn't tell they weren't fresh.
Fresh squeezed lime juice makes a superior salad but I would understand if you kept a bottle of lime juice (like Santa Cruz organic) in your refrigerator for "emergencies." The beans will still taste great.
I like to rinse and drain canned beans in a wire wok skimmer that I got in an Asian market years ago because I liked the way it looked. It's easier to clean than my fine mesh strainers and holds about one can of beans at a time.
This is an old recipe and I'll probably revise it to use less, or no oil. I'll update if and when I do. Also, since I now have an Instant Pot, and cooking beans from scratch has become more fun, I'll probably use dried beans.
|This year's beans, marinating.|