Black-eyed peas brought us a fair amount of luck in 2011. These ‘magic’ beans just appeared in our garden this year; and as coincidence would have it, this season we had the most bountiful garden in our gardening history!
While our home-grown supply of black-eyed peas has long since been turned into salads, soups and even hummus, I thought it can’t hurt to start 2012 with a little black-eyed pea luck. Black-eyed peas are a typical Southern dish served on New Year’s Day. When served along with collard greens and ham, each meal component is to bring luck in the new year: The peas, since they swell when cooked, symbolize prosperity; the greens symbolize money; the pork, because pigs root forward when foraging, represents positive motion forward.
I adapted (and ‘healthified’) this recipe from several I found. And while I plan to serve it to a crowd with greens on January 1st, when I tested it, the smokey spicy beans made a hearty and warming side dish for speedy homemade sub sandwiches. The leftovers would be delicious thrown into a soup pot with leftover greens and ham.
This recipe is brought to you by The Recipe ReDux and this month’s theme of “Putting the ‘Pea’ in Potluck.”