I grew up in Texas and we have a tradition of eating black eyed peas on New Year's Eve to bring us luck in the coming year. I am using beautiful, 'super lucky 2017' peas from Rancho Gordo for my recipe but you can use canned or frozen too. People either like 'cow peas' as they are also known, or they don't. I love this recipe from my childhood and I think you will too. If not, at least swallow one whole, like my sister, so you will still have good luck!
1/2 lb dry black eyed peas (preferably Rancho Gordo, soaked overnight and cooked with 3 cloves smashed garlic until soft, about an hour)
2 (15-oz.) cans black-eyed peas, drained and rinsed OR 3 c frozen OR Melissa's steamed peas in the produce aisle, seems they are mainstream now!
1 c cilantro, roughly chopped
1/4 c extra-virgin olive oil
1/4 c red wine vinegar
1 serrano chile, stemmed, seeded, and finely chopped
1/2 red bell pepper, cored, seeded, and finely chopped
1/4 red onion, finely chopped or half a small one
Kosher salt and freshly ground black pepper, to taste
Combine first 7 ingredients in a bowl and season with salt and pepper.
Refrigerate for 4 hours or overnight. Serve with tortilla chips or in lettuce cups.
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
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