This New Year found me seeking out tried-and-true recipes from the circa-1990 Cooking with California Dry Beans Cookbook. Eating blackeyed peas is a Southern New Year’s Day tradition that is supposed to grant you prosperity during the coming year. The Jewish New Year doesn’t start until October, but blackeyes are eaten at Rosh Hashana for good luck … however, eating them all year long is not only good luck, but also good for you!
These little one-eyed wonders are known by different names: blackeyed peas, beans, or cowpeas. Whatever you call them in your neck of the woods, and however you fix them, they are delicious! Use them in Texas caviar, chili, or Hoppin’ John, but make sure you have them in your pantry for a change of pace.
Texas Blackeyed Chili
Ingredients:
½ pound dry blackeyed peas
1 pound ground beef
1 ½ cups chopped onion
1 ½ cups diced celery
1 ½ cups tomato puree
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1 to 2 tablespoons chili powder
Directions:
Soak beans by your preferred method. Hot soak method directions are on our website.
Brown meat, add onions and celery, and cook briefly. Add tomato puree, seasonings, and the drained, soaked blackeyed peas with about 1 ¼ cups water. Cook over low heat about one hour or until chili is thick and beans are tender, stirring occasionally. Add water, if necessary, to maintain consistency.
Brown meat
Add onions and celery
Add the rest of the ingredients
Cook about 1 hour.
This is a mild chili by some Texas standards. If you want it “Texas hot,” use the full measure of chili powder and add hot pepper sauce to taste. Makes 6-8 servings.
*As an alternative, substitute seasoned smoked sausage for ground beef.
Enjoy!
Marilyn
