Black Eye Peas - Not Just For New Years

From the Legumes Are Good For You Department - Black-Eyed Peas!  High protein, low fat, good carbs; these slightly sweet little beans are the New Years Day tradition of the South, the Legumes of Luck.

I was tardy with my pot of BEPs this New Year 2011, I had almost forgotten until I saw bags of fresh BEPs at the market.  My mind had been on a pot of Texas Red chili but the BEPs were a must, no matter New Years had passed. While black-eye peas have no place in a pot of chili there is no reason not to put the chiles in a pot of peas.

(pictured over white rice and served with Beer Bread Muffins and Texas Rio Ruby Grapefruit)

Black-Eye Peas in Chile Gravy

1      11 ounce      Packet of fresh black-eye peas*
2      14 ounce      Cans Beef Stock
1      cup              Water, hot
1/2   cup              Bacon, cooked & crumbled
1/2   large            Red onion
1      gloves          Garlic
1      pod              Ancho chiles, dried & deseeded
1      pod              Guajillo chiles, dried & deseeded
2      pods            Pasilla chiles, dried and deseeded
5      pods            de Arbol chiles, dried & deseeded (add more for heat)
1      tsp              Salt
1      tsp              Black pepper, ground
1      tsp              Cumin, ground
1      cup              Water, cold
1/2   cup              Flour
1      cup              Queso fresco, crumbled
                           White rice, cooked (optional)

Soak chiles in hot water for 1 hour.  Add chiles, their broth, onion and garlic to blender or food processor and puree until smooth.

In 5 quart pot, cook black-eye peas, chile puree, beef stock, bacon, salt, pepper and cumin per instructions or until peas are tender.* 

Stir until smooth the cold water and flour, adding more water if too thick.

Slowly, add flour and water mixture to the pot of peas, stirring continuously, adding flour mixture until desired consistency.  Bring heat up and serve when ready.

Top servings with queso fresco  Serve with warm tortillas or with rice, ham, cornbread and/or greens. 

*Substitute 2 cans of black-eye peas, drained. 

The slight sweetness of the peas, the texture of the rice and the rich smokiness of the chiles made this my first comfort food of 2011!  The queso fresco does not truly melt and made for a very nice layer of smoothness.

I think these black-eye peas would be good anytime, especially in the cold winter, not just for New Years.


Happy New Year 2011!
Beth in Texas