It is interesting to hear about the New Year’s Day traditions for luck across the world. For instance, people from Netherlands burned their Christmas tree, or in Spain red underwear for hope and prosperity or eat grapes, or eating black eyed peas (Hoppin’ John) a southern tradition.
Since I discovered the black-eyed peas tradition, each year I love to cook blacked eyed peas on New Year’s Day. This year is no different. And I found the perfect recipe on ELR. It is not only healthy but turned out delicious! Here is how I made mine with a few minor changes.
1/2 cup black eyed peas
1/4 cup brown rice
4 cherry tomatoes chopped
2 green onions sliced
some chopped cilantro
some pickled jalapeno (optional)
1-2 tbsp sour cream (optional) can use cheddar cheese instead as the original recipe call for.
salt and pepper to taste
For the relish:
1 medium tomato
1 jalapeno or Serrano pepper (de-seeded)
1-2 tbsp mustard
Soak the black-eyed peas overnight. I usually like to rinse and cook mine peas in a pressure cooker, but you can also cook on medium low with twice the amount of water for an hour. Rinse and cook the brown rice with twice the amount of water until cooked and all the water evaporates.
Meanwhile, blend the tomato, pepper and mustard in a food processor.
Mix the peas and rice. Add sliced green onions, chopped tomatoes and cilantro. Drizzle relish, add salt and pepper and mix. Top with pickled jalapeno and sour cream.