Southern Style Black-Eyed PeasSouthern Style Black-Eyed Peas
september 15, 2014

We make these semi-spicy peas to serve alongside collard greens every New Year's Day. Today I made them because collards came in last week's CSA box, not to celebrate the new year. 

I'm not quite sure what makes them "southern," but these peas are delicious. The spicing varies according to the amount of water that boils off while the peas are cooking: the year they dried out and stuck to the pot bottom was the most flavorful ever. More party guests gave compliments to the cook then any year before or after.

I'm also not quite sure why black-eyed peas and collards are traditionally served to celebrate the new year. When I was young my Mom served them every New Year's Day and insisted they brought good luck. Click here to read more on that in a post I wrote on collards back in 2011.

On p. 306 of Deborah Madison's Vegetarian Cooking for Everyone. I leave out the green pepper, again for reasons I'm not quite sure. How do you like your black-eyed peas?

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this recipe is from:

Vegetarian Cooking for Everyone

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