Thursday, January 3, 2013

Black Eyed Peas

It's good luck. Didn't you know that? Or is it just Southern people? Whatever your regional creed, we could all use some good luck in the coming year.

I'll take the good luck, but I'm not one for New Year's resolutions. That said, I would like to commit to floss more this year. Does that make me a slacker? Whatever, at least I'll be a slacker with good gums. I don't know, resolutions just seem cliche and too easily broken to me. If you're serious about a commitment to yourself, you'll do it at any time. You're a strong woman like that.

Whether you're resolving or not, eating yummy stuff for good luck seems do-able. These delicious black eyed peas will get your new year started right and are warm and cozy enough for even the coldest of Northern nights (it was 6 degrees when I woke up this morning... not cool).

While not always available, this time of year I can always find canned black eyed peas. Stock up while you can, because these suckers are good. I'm pairing with some AWESOME chorizo sausage that I picked up at one of my favorite places in Chicago, Paulina Meat Market. Northsiders get it... meat heaven.

The cajun holy trinity gets things started... celery, green pepper and onion.

Aren't they cute?

Some simmering and you're ready for a cozy meal on the couch. Warmed through and full of good luck (and hopefully well-flossed teeth).

Black Eyed Peas
1 tablespoon olive oil
1 green pepper, chopped
1 onion, chopped
4 stalks celery, chopped
5 cloves garlic, minced
1 1/4 lb chorizo
2 cans black eyed peas, drained and rinsed
1 28-oz can diced tomatoes
1/2 teaspoon cayenne
1 teaspoon salt
2 cups chicken stock
2 cups brown rice
4 cups water
3 green onions, chopped

Heat olive oil in large dutch oven over medium heat; add chorizo breaking up and cooking until browned. Using a slotted spoon, remove chorizo to a plate and leaving rendered fat in bottom of pan. Add onions, green pepper and celery. Stir often and cook until vegetable soften, about 10 minutes. Add  garlic cook for one minute until fragrant. Add black eyed peas, tomatoes, chicken stock, salt and cayenne. Bring to a boil and reduce heat to simmer.

In a separate pot, boil water for rice. Add rice and simmer, covered. Stir once or twice and cook until rice absorbs all water; about 45 minutes (depending on your rice). Beans can simmer the whole time the rice cooks, and should do so for at least 45 minutes.

Serve peas over rice and top with chopped green onions.


  1. Your grandmother born raised in the deepest south....Prairie Mississippi would be proud. Love the Chorizo add. Yum.

  2. How many servings is this?

  3. This will easily serve six, likely with leftovers.


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