Black-eyed peas harbor so many aliases, one must suspect a crooked past. Try cowpea, China bean, crowder pea, asparagus bean, field pea, long bean, red pea, southern pea, yard-long bean. (Whew, take a breath.)
And then there’s oea bean, marble bean, black-eyed suzie, "little nun" mogette, bodi bean, snake bean, boonchi, chain gang pea, cow gram, Tonkin pea, bung belly, cream pea, Jerusalem pea, zupper, whippoorwill pea. And lobbia. And dauguk.
But by tradition in the American South, ever-so-virtuous black-eyed peas are eaten on New Year’s Day – for luck! – and with some green – for good fortune!
Kitchen Parade readers, my wish for you in 2006 is luck and fortune as bountiful (and amusing) as the many names accorded the ever-so-simple, ever-so-humble, black-eyed pea.
LUCKY BLACK-EYED PEA SALAD
Time-to-table: 90 minutes
Makes 6 cups
- 8 ounces (1-1/2 cups) dried black-eyed peas, rinsed and picked over
- Water to cover plus 2 inches
- Salt
- 1 large red onion, minced fine
- 5 stalks celery, minced fine
- 1 bunch parsley, minced fine (about 1 cup)
- 3/4 ounce fresh dill, minced fine (about 1/2 cup)
- 4 cloves garlic, minced fine
- 1/4 cup balsamic vinegar
- 1 tablespoon olive oil
- Salt and pepper to taste
In a large saucepan, combine the beans, water and salt and bring to a boil on medium high. Reduce the heat to medium and let simmer until beans are cooked, about 30 minutes (but some times longer, depending on the moisture in the beans). Drain and return to the saucepan.
Add the remaining ingredients. Taste and adjust seasonings. Serve warm or cold.
This recipe has been ‘Alanna-sized’ with reductions in fat and carbs and increases in low-calorie flavorings and fiber-rich vegetables.More Recipes for New Year's Celebrations
More Fresh Make-Ahead Salad Recipes
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12/30/2005