Happy New Year!


Happy New Year! Here in the South, it's time to eat black-eyed peas. Traditionally, according to Southern folklore, the tasty legume should be the first food to be eaten on New Year's Day for luck and prosperity throughout the year ahead. Mix them with collards for the green of the big bucks. Cornbread, often served with black-eyed peas, is said to represent gold. Give this recipe a try and bring in the New Year with healthy, good for you food. For the vegetarian version use vegetable broth and omit the ham (of course). Learn to cook this and many more delicious dishes in our Ready...Set...Cook! Cooking Classes started Friday evenings the end of February. To sign up call 252 308-4009 or email info@foodcuresu.com

Black-Eyed Pea and Collard Green Soup

2 cups black-eyed peas, rinsed
2 tablespoons olive oil
1 large onion, finely chopped
4 cloves garlic, minced
1 large rib celery, finely chopped
1 large carrot, peeled and cut into a 1/4-inch dice
7 cups low-sodium vegetable or chicken broth
1/2 teaspoon dried thyme
2 bay leaves
1 bunch (about 3/4 pound) collard greens, ribs removed and thinly sliced
1/2 pound ham, cut into 1/2-inch cubes (optional)
1 tablespoon cider vinegar

In large bowl place dried beans and enough cold water to cover by 3 inches. Set aside for 8 hours or overnight; drain and rinse well. In large Dutch oven over medium heat heat oil; add onions, garlic and celery. Cook until soft and translucent, about 5 to 8 minutes. Add carrots, soaked black-eyed peas, broth, thyme and bay leaves. Bring to a boil; reduce heat to low, partially cover, and simmer 20 minutes. Add collards; cook 25-35 more or until back-eyed peas and vegetables are tender. Remove bay leaves. For a slightly thicker and creamier soup, smash some black-eyed peas. Add diced ham; heat through. Stir in vinegar. Makes 6-8 servings.


Posted on February 5, 2017 .