Apparently, if you eat black-eyed peas on New Years Day, it is supposed to bring you good luck for the new year. I like to pair mine with collards and cornbread to make it a truly delicious “southern” new years meal. I grow my own collards (which is truly easy in Georgia – they seem to grow well in all seasons, but esp fall and winter, when you don’t really have to worry about any bugs eating them up!).
You can use canned or dried black-eyed peas to make this dish, though when you use dried beans, they must be soaked first and the water ratio and cooking time in the recipe changes. I haven’t made this with dried beans in a while so I am going to share the recipe for using canned black-eyed peas.
The cornbread recipe is not my own… I got the recipe from Cooks Illustrated magazine. You would be pleased to know that it won the Blue Ribbon at the Iowa State Fair, which surprised many people, since the cornbread was vegan! I did change around some of the actual directions to my own, which I found made it easier to prepare and didn’t seem to change the outcome at all.
I will add some pictures when I make this tomorrow! I’m just getting a head start and I wanted to share this so YOU can make it tomorrow or on New Years day as well! 🙂
Black Eyed Peas with Collard Greens
- 1 cup onion, chopped well (white or yellow)
- 3 cloves garlic, minced
- 3 1/2 cups vegetable broth
- 3-4 cups packed prepped collard greens*. I think that’s about 10 large leaves… I would buy 2 bunches if you are getting them from the store to ensure lots of greens
- < 1 tsp salt
- 1/4 tsp black pepper
- 2 Tbsp soy sauce
- 3 heaping Tbsp nutritional yeast
- 1/4 tsp liquid smoke
- 2 cans black-eyed peas, drained (my favorite brand is Eden)
1) Saute the onion and garlic in a little olive oil and set aside.
2) Bring the broth to a boil in a large stockpot and add the collards.
* To prep collards, first wash them. Then chop off the stem up to the base (or you can remove the thickest part of the stems by simply cutting them out from about halfway up the leaf, which makes it much easier to roll them up). Stack and roll 2-3 leaves up tight, like a cigar shape. Then slice them, cutting into about 1/4″ slices. I usually save some of the thick stems and toss them into the pot as well, usually cut in 1/2″ – 3/4″ pieces.
3) Add the spices, soy sauce, nutritional yeast, liquid smoke and onion/garlic mixture and cook (covered) on simmer until the collards are tender, stirring occasionally. This usually takes about 45 minutes, give or take.
4) Add the canned black-eyed peas and continue to cook on simmer, at least another 30 minutes, until flavors have some time to blend.
Blue Ribbon Cornbread
2 Tbsp ground flax-seed + 6 Tbsp water
1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
4 tsp baking powder
3/4 tsp salt
1 cup soymilk
1/4 cup canola oil
1 cup canned corn (this is my personal touch to the recipe)
1) Heat oven to 425 F and spray an 8×8″ square baking pan with non-stick spray.
2) Mix ground flax and water. Whisk well. Wait 2-3 minutes, whisk again. Set aside. (The original recipe says to boil water, add flax and reduce heat to medium low, simmer 3 minutes until thick and set aside. I tried this and it didnt seem to make any difference to me either way, and I think my way is easier.)
3) In medium bowl, whisk flour, cornmeal, sugar, baking powder and salt.
4) Add soymilk and canola oil to the flax mixture and whisk it together really well. Fold into flour mixture and mix until just mixed – try not to overmix. Fold in corn gently and pour into the prepared pan.
5) Cook for 20-25 minutes. Cool on wire rack for 10 minutes in the pan, then cool for 10 min out of pan. Cut and serve!