Creole-Style Black-Eyed Peas [RECIPE]

Eating anything other than pork, greens and hopping johns (black-eyed peas and rice) on New Year’s Day is something like a sin. This traditional dinner is said to bring good luck for the new year if eaten on New Year’s Day.  This year consider trying a twist on the classic meal.

Thanks to Mayo Clinic we have a black-eyed pea recipe that will spice up your 2016 New Year’s dinner.

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This creole-inspired dish can be made per the recipe (see below) and mixed with your favorite rice. Consider adding a little kick to your greens as well (or opting for brussels sprouts instead) for a full Cajun-inspired New Year’s feast.

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• 3 cups water
• 2 cups dried black-eyed peas
• 1 teaspoon low-sodium chicken-flavored bouillon granules
• 2 cups canned unsalted tomatoes, crushed
• 1 large onion, finely chopped
• 2 stalks celery, finely chopped
• 3 teaspoons minced garlic
• 1/2 teaspoon dry mustard
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 1 bay leaf
• 1/2 cup chopped parsley

Directions

In a medium saucepan over high heat, add 2 cups of the water and black-eyed peas. Bring to a boil for 2 minutes, cover, remove from heat and let stand for 1 hour.

Drain the water, leaving the peas in the saucepan. Add the remaining 1 cup of water, bouillon granules, tomatoes, onion, celery, garlic, mustard, ginger, cayenne pepper and bay leaf. Stir together and bring to a boil. Cover, reduce heat and simmer slowly for 2 hours, stirring occasionally. Add water as necessary to keep the peas covered with liquid.

Remove the bay leaf, pour into a serving bowl and garnish with parsley. Serve immediately.