It’s black-eyed pea time! Hoping this soup will bring us lots of good luck since we will be eating it for several days :). I remember my mom ‘making’ us eat at least one black-eyed pea on new years eve every year. We always complained and couldn’t believe we ‘had’ to force that nastiness down! But, secretly, I always liked black-eyed peas. I still don’t understand why people don’t eat them more. They are yummy!
Ok, I don’t really believe in the whole good luck thing but I do like the new years black-eyed pea tradition! The babe and the hubby slept in today so I got to enjoy some time cooking [alone] this morning!
I can’t believe it but until today, I had never cooked with dried beans (well, black-eyed peas in this case). The soak-over-night thing never sounded appealing but it was so easy. I will definitely [sometimes] go for dried rather than canned beans in the future.
–2.5 cups dried black-eyed peas
–2 Tbsp extra virgin olive oil
–1 large yellow onion, chopped
–3 cloved garlic, minced
–3 stalks celery, chopped
–5 carrots, peeled and chopped
–1 bunch collard greens, stems removed and chopped into bite sized pieces
–6 cups chicken broth
–chili powder to taste
–salt and pepper to taste
Directions: SOAKING PEAS: Go through peas to remove any hard pieces or debris. Then, rinse well and soak peas in water at room temperature overnight or for at least 8 hours–in a large pot, cover peas with 3 inches of water. After soaking, drain and rinse well.
SOUP: In a large pot, heat oil over medium. Add garlic, onions and celery and cook until onions are translucent. Then, add peas and broth and bring to a boil. Remove any foam off the top. Reduce heat, cover and simmer for 45 minutes to let the peas cook. Add collard greens and carrots and simmer for another 15-20 minutes. Season with chili powder, salt and pepper and enjoy!
Source: Adapted from Whole Foods Recipes
If you try this for new years (or any other time!), let me know what you think!