Ya’ll it is the beginning of 2021 and with the ringing in of every New Year is the southern tradition of eating black-eyed peas for good luck. Usually, these are paired with pork and greens to round out New Year celebrations.
We all know that we need good luck after the year that we survived during the pandemic of 2020! However, with my transition to eating more plant-based meals, I wanted to do something different this year. Bye bye… bacon and ham that traditionally would season my black-eyed peas. Welcome rich spices and warm flavors to kick my New Year up a notch.
This year, I wanted warm comfort food that was hearty enough to allow black-eyed peas to come out of the shadow of the side dish and into the lime light of the main course.
For these ingredients, I chose my favorite local farm market who provides year round produce through a cooperation with a network of small farms across the region. The carrot, potatoes, onions, green onions and black-eyed peas all were purchased from Local Homestead Products in West Minister, Maryland. I encourage anyone who is local or passing through the area to check out their amazing family friendly farm market, green houses, and playground. Almost all of my produce comes from them.
Overall, this recipe was quick to make and had minimal prep. The taste was hearty, spicy and robust. I encourage eating it with naan bread, flat bread or garlic bread as a side. This recipe is easy to modify for anyone who prefers a different flavor profile of spices or who prefers to add meat to the dish.
I am excited to share the recipe below. If you make it, please leave a comment and let me know what you think. I wish everyone a happy and healthy 2021!!
Spicy Black-Eyed Peas and Potato Hash
Equipment
- skillet
- cutting board
- medium sauce pan
- knives
- vegatable peeler
Ingredients
- 1 tbsp olive oil extra virgin
- 3 items white potato russett
- 1 items carrot
- 1 item onion sweet
- 2 tbsp tomato paste
- 2 tbsp brown sugar
- 2 tsp worchester sauce
- 1 item bay leaf
- 1 tsp garlic powder ground
- 1 tbsp paprika can use smoked
- 1 tbsp tumeric
- 1 tsp cayenne pepper
- 1 tsp cumin
- 1 item green onions garnish
- 3 cups black-eyed peas
- 3 cups water for boiling
Instructions
- Peel and chop potatoes, carrot, and onion into bite size pieces. The smaller that you dice, the quicker the dish will cook.
- Place the medium sauce pan over medium high heat with 3 cups of water and bring to a boil. Add carrots and peas and simmer for 15 minutes.
- Heat the skillet with the olive oil over a medium heat. Add onions and cook until softened.
- Add potatoes to the skillet and continue to cook until the potaotes are cooked.
- Add tomato paste, brown sugar and worchester sauce to the skillet. Add vegatble stock from the boiling sauce pan to thin slightly.
- Add garlic powder, cayenne peper, paprika, and tumeric to the skillet. Reduce heat and let simmer to marry flavors for at least 5 minutes.
- Add the peas and carrots to the skillet (use a slotted spoon to scoop them out of the sauce pan and into the skillet. Again add vegetable stock if needed to thin.
- Garnish with green onion