A friend of mine was telling me over New Year’s that it is a tradition in the south to serve Black Eyed Peas on New Years Day for good luck. Living in the Northwest my whole life, I had never heard of this tradition but was intrigued. I found the perfect recipe for next year. It was in
The Northwest Vegetarian Cookbook. I modified it a bit for the crockpot.
1 1/2 cups black-eyed peas soaked overnight
saute:
1 large onion finely chopped
1 jalapeno, finely chopped
combine peas, onions with everything else in crockpot:
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried epazote (mexican oregano) or regular oregano
3 cloves garlic, crushed
1 carrot, sliced
3 cups water (or 1/2 less if in crockpot)
1 15-oz can diced tomatoes
2 T ketchup or tomato paste
Cook until peas are done.
Add salt to taste and top with cheddar cheese, green onions, cilantro as desired.
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