Happy 2017! This was originally posted for 2016, but another year of fabulous blogging has passed by. The pictures, except one, have been updated to reflect today’s efforts. Now, back to last year…… The task at hand was to quickly prepare my Healthy New Year’s Black-Eyed Peas so they would be ready for those still slumbering when they awakened. I had my black-eyed, peas soaked and ready to go last night. However, my energy was a bit depleted from preparing our New Year’s Eve dinner and staying up to usher in the new year. Rising up early before the others this morning, I finished cleaning up the residual dishes that didn’t fit in the dishwasher last night.
I wanted to make it a healthier version to share with those I love! The Christmas hambone was already used up in a navy bean soup earlier this week. The new year should always begin with a healthy start, right? Who really wants to rinse and cut up collard greens when you can buy spinach and kale mixed “power” greens ready to toss in? This came together in about 45 minutes since the peas were ready to go. I imagine you can use canned or frozen in place of the soaking process, but that takes the fun out of it! It’s not too late, so get it started! Just a note: I only used 1 of the cans of tomatoes, but if you want more lycopene, feel free! It’s a good thing!
The peas are cooked in about 6 cups of water until they pass a firm bite test, then drained. This time may vary according to how long you have soaked your peas. Replace the water with the vegetable broth and all other ingredients except the greens. Bring to a boil for about 15 minutes and reduce to simmer.
Add the greens; stir until they begin to wilt within the broth. Continue to simmer for about 10 minutes. Adjust seasonings as desired before serving.
An amazing smokey aroma filters through the house on this chilly morning. Take a spoonful….This is amazing! A spicy and smoky flavor swirls around on my taste buds! Can’t you feel the luck being infused into your body? Wait! Don’t answer with your mouth full! Just enjoy and look forward to a great 2017!
Serves: 6-8 servings
- 1 pound black-eyed peas, soaked overnight
- 6 cups of water; this is drained off after acquiring the right texture.
- 1 quart vegetable broth-More may be added if you want a more soupy broth.
- 14.5 oz. fire-roasted diced tomatoes, (I used Muir Glen.)
- 1 t. thyme
- 1 t. oregano
- ¼ t. cayenne pepper
- ¼-1/2 t. chipotle pepper
- 1 t. smoked paprika
- 1 t. Kosher salt
- ¾ t. black pepper, freshly ground
- 1- 5 oz. package of kale/spinach blend
- Soak peas overnight, rinse.
- Place peas in a pot with about 6 cups of water and bring to a rolling boil for about 10 minutes.
- Bite-test peas; their texture should be firm, but not mushy.
- Drain off water and place in clean pot with all of the ingredients EXCEPT the greens.
- Bring to a boil again on medium high heat for about 15 minutes.
- Reduce heat to simmer and stir in the greens.
- Stir until wilted and continue to simmer for about 10 minutes.