Black Eyed Peas

Black Eye peas are staples in the US South on New Year’s Day, offering the hope of good luck and prosperity for the coming year. While the eSEMA version is slightly different, it offer the same well wishes.
Print Recipe Pin Recipe
Servings 6

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 cup diced tomatoes (canned or fresh)
  • 1 can black-eyed peas drained and rinsed
  • cup vegetable or chicken broth
  • ½ teaspoon smoked paprika
  • ½ teaspoon thyme (dried or fresh)
  • Salt and pepper to taste
  • Optional: chopped greens like kale or spinach for added texture

Instructions
 

  • Black Eyed Peas are native to West Africa and were brought to the Americas during the transatlantic slave trade. It is believed that the peas look like little coins and bring luck and good fortune to those who eat them on New Year’s Day.
    Heat olive oil in a medium saucepan over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
    Stir in the diced tomatoes, smoked paprika, thyme, salt, and pepper. Cook for 2 to 3 minutes, allowing the tomatoes to break down a bit.
    Add the black-eyed peas and broth, stirring to combine. Bring to a gentle simmer.
    Let the mixture cook for 15 to 20 minutes to allow flavors to meld. Add greens if using and cook for another 5 minutes.
    Taste and adjust seasoning if necessary. Serve warm as a side or with rice or cornbread.
    This recipe is also great topped with a dash of hot sauce or a sprinkle of fresh herbs.