Black eyed peas recipes

 After the gut-busting decadence of Christmas, it's nice to settle in with simple, humble fare for New Year's, like the Southern traditional foods - black-eyed peas and greens. Southerners eat their peas on New Year's Day to bring luck and partaking of greens is said to put plenty of green, as in money, in your pocket in the coming year. We may need all the luck and money we can get to avoid the Mayan Apocalypse...

Black-eyed peas in bag. Lucy Mercer/A Cook and Her Books

Here are a few black-eyed pea recipes. I prefer using dried peas because 1. they're cheaper, and 2. I like the texture and flavor. But I don't turn up my nose at canned or frozen peas, or goodness knows, fresh, if you can fnd them.

First up, black-eyed peas as appetizer, in a Southwest classic, Texas caviar. Jazzed up with onion and tomato and a garlicky dressing, it's an addictive snack.

Texas caviar. Lucy Mercer/A Cook and Her Books

Next up, Black-eyed peas vinaigrette, a Southern favorite with a sweet and sour mustardy dressing.

Black-eyed peas vinaigrette. Lucy Mercer/A Cook and Her Books

When I want a warm bowl of nourishment, I prefer to cook my black-eyed peas low and slow, in a braising pot, with the traditional bit of seasoning meat or vegetarian with amped-up spices.

Black-eyed peas with Indian spices. Lucy Mercer/A Cook and Her Books

Look for tomorrow's post on greens for a new twist on the same-old, same-old.

Text and images copyright 2011, Lucy Mercer.

Let there be peas on earth, and let it begin with me

Dried black eyed peas. Lucy Mercer/A Cook and Her Books

On Jan. 1, New Year's tradition holds to eat greens or cabbage for wealth and black-eyed peas for good luck. I don't mind the greens, but, honestly, black-eyed peas boiled with pork taste just like dirt boiled with pork. A few years ago, I discovered Black-Eyed Peas Vinaigrette in Craig Claiborne's Southern Cooking (I love the cover of Craig in his high-waisted trousers by a bountiful outdoors buffet). It is more refined than the usual boiled peas and a fine change-up for the New Year's Day menu.

Black-Eyed Peas Vinaigrette

1 lb. dried black-eyed peas

8 cups water

Salt to taste

Pepper to taste

1 onion stuck with two cloves

1 garlic clove, peeled

1 bay leaf

1/4 tsp dried thyme

4 sprigs parsley

1/3 cup finely chopped onion

2 tbsp finely chopped shallots

1 tsp finely minced garlic

1/4 cup finely chopped parsley

3 tbsp. red wine vinegar

2/3 cup olive oil

1. Rinse and pick over the peas and place in a kettle. Add the water, salt, pepper, and onion stuck with cloves. Tie the garlic clove, bay leaf, thyme, and parsley sprigs in a cheesecloth bag, and add it. Bring to the boil and simmer until the peas are tender, about 1 hour and 15 minutes. Set aside for 15 minutes.

2. Remove the onion and cheesecloth bag. Drain the peas.

3. Put the peas in a mixing bowl. Add the chopped onion, shallots, minced garlic, chopped parsley, vinegar, and oil. Add salt and pepper to taste. Toss to blend well. Serve lukewarm or at room temperature (my preference).

Text and images copyright 2008. Lucy Mercer