Many of us eat black-eyed peas for luck on New Year’s Day. I used to cook dried black-eyed peas with some fatty ham and jalapeño which is good, but I wanted something a little more exciting. After playing around with some recipes online, I came up with this dish. Even my husband, who doesn’t like beans or peas, enjoyed it.
Adding tomatoes symbolize health and kale to symbolize money to the black-eyed peas (prosperity or coin) and ham (forward movement or positive motion), should make this year very lucky! Luck aside, it’s a tasty rendition of a traditional dish.
- 2 tablespoon olive oil
- 1/2 lb bacon or fatty ham, diced
- 1 small onion, diced
- 2-3 cloves garlic, crushed
- 1 28-oz can diced tomatoes, undrained
- 2 15-oz can black-eyed peas, drained and rinsed
- 3 cups water
- 1 Tablespoon beef Better Than Bouillon or crystal/cube equivalent
- 1/4 cup jalapeño peppers (from jar), chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground coriander
- 1 tablespoon white vinegar
- 1 tablespoon honey
- 1 bunch kale leaves, washed and cut into 1-inch pieces
- 1 cup Monterey Jack cheese, shredded
- 2 cups cooked rice
- Heat the olive oil in a large soup pot at medium heat. Add the bacon or ham and cook for 2-3 minutes.
- Add chopped onions and garlic. Cook for 2-3 minutes or until onions begin to soften.
- Add diced tomatoes with juice, water, bouillon, black-eyed peas, jalapeño, vinegar, cumin, chili powder and coriander. Stir, then cook uncovered over medium heat for about 15 minutes.
- Stir in honey and kale. Cook another 10 minutes.
- Serve over rice with grated cheese on top.
Christy is a writer, crafter, amateur photographer and enjoys sharing recipes. She also loves pushing buttons in Photoshop until her pictures magically look better.
Always looking for more work, Christy is currently editing her first book, finishing her second, blogging, guest blogging and making a nuisance of herself.