Get it? Ha ha ha I crack myself up.
But seriously folks… black eyed peas, and the luck they portend for the New Year, are no joking matter. Run, RUN I tell you and make some black eyed peas in order to ascertain that the fates will smile kindly upon your face in 2014.
Of course, you purchased a bag of black eyed peas several weeks ago because you are smart like that. However, if it is 4pm and you have just realized that the bag of dried black eyed peas you have sitting in the pantry isn’t going to soak and cook itself, you might be thinking you are out of luck. Well you’re not. Because you wisely listened to me and got a pressure cooker from the jolly fat man in red, right? Right? If not, borrow, beg, or steal one from a friend and make these delicious and super fast black eyed peas (and when the stores open tomorrow, buy a pressure cooker with your Christmas cash).
I know, they aren’t a whole lot to look at, but black eyed peas are super good for you and will fill you up with healthy stuff (hey, go google it, don’t make me do all your nutritional research for you). Plus, they have this nice almost meaty-earthy-smokey flavor. They remind me of the taste of roasted chestnuts. Minus the standing on a corner in Manhattan in the freezing cold aspect of roasted chestnuts. In this savory dish, they pair with spices and fresh peppers and onions to fill up your belly and give you your fair share of the new year’s luck. Serve with brown rice and a side of greens (traditionally, you are supposed to eat greens with the black eyed peas to get luck, so please proceed with caution if you opt out of the greens). Or serve them on top of a bed of greens and keep the fates happy. Cause seriously, I’m not looking to piss off the fates on January 1. Just sayin’.
Savory Black Eyed Peas and Peppers
1/2 of a yellow onion, diced
2 cloves of garlic, diced or pressed (about 1 teaspoon)
1 red and 1 green bell pepper, diced
2 stalks of celery, diced
2 carrots, sliced into small circles
1-2 teaspoons balsamic vinegar
a few spritzes of olive oil from a spray pump (or omit and add water to sauté your veggies)
16 oz dried black eyed peas, rinsed and sorted (or don’t sort them but you might break a tooth on a rock and that would NOT be good luck)
4 cups vegetable stock
1 teaspoon ground cumin
1/4 teaspoon black pepper
Directions: Heat your pressure cooker over medium heat and spritz with olive oil (or a thin coat of water). Sauté all of the veggies until slightly tender, about 5 minutes. Add beans, stock, and spices. Cover and seal pressure cooker to high pressure, raise heat to high until pressure is reached, decrease heat slightly and cook for 13 minutes. Quick release pressure. Taste to make sure the beans are cooked to your liking (I cooked for 11 minutes, but they weren’t quite done, resealed and cooked another 2 minutes at high pressure, and they were fine… but I’m at high altitude so you may have different results elsewhere).
If you don’t have a pressure cooker, you could probably easily make this on the stove top but you’ll need to presoak your black eyed peas and cook a lot longer–60 to 90 minutes I would guess, and probably will need to increase the liquid significantly.
Enjoy, happy new year, and good luck to all!