Happy New Year!
Celebrating the New Year is one of my favorite holidays. You get to let go of the past, embrace the future, see fireworks, drink champagne and eat black-eyed peas. What’s not to love?
I love black-eyed peas just about any way you can cook them including the traditional ham hock version or Hoppin John. If you didn’t get peas at the market this week, Central Market sells fresh black-eyed peas from a Texas farm in their produce section and they are excellent.
I have a few friends who do not share my love of black-eyed peas though so I have learned to “hide” the peas in queso. If you blend them with a hand blender before you add them to the queso they’ll never even know they are eating black-eyed peas. Sneaky, I know, but it is for their own good. Everyone needs a big helping of good luck for the new year. Right? (Just don’t tell my friend Kate that I do this. She really hates black-eyed peas and doesn’t know I’ve been sneaking them in on New Year’s day.)
So for my final post of the year, I give you three black-eyed pea recipes for your New Year’s table. I have made two of them (the queso and the casserole), but the third looks delicious so I had to include it. If you make the cassoulet, please let me know how it was.
from Cooking Light
6 slices applewood-smoked bacon, chopped
6 (10-ounce) duck leg quarters, skinned
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 cup finely chopped yellow onion
1/4 cup chopped garlic (about 7 cloves)
1 1/2 cups chopped cremini mushrooms
1 cup finely chopped celery
1/2 cup finely chopped carrot
6 cups fat-free, less-sodium chicken broth
6 cups frozen black-eyed peas, thawed or fresh black-eyed peas
2 tablespoons chopped fresh thyme, divided
2 tablespoons chopped fresh flat-leaf parsley, divided
Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon, reserving 3 tablespoons drippings in pan; set bacon aside. Increase heat to medium-high.
Sprinkle duck with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add 3 duck legs to drippings in pan; cook 3 minutes on each side or until browned. Remove from pan. Repeat procedure with remaining duck. Add onion and garlic to pan; sauté 3 minutes. Add remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, mushrooms, celery, and carrot. Cover, reduce heat to low, and cook 20 minutes or until very tender, stirring occasionally.
Stir in broth, peas, 1 tablespoon thyme, and 1 tablespoon parsley. Return duck to pan; bring to a boil. Reduce heat, and simmer 1 hour and 20 minutes or until duck is tender, slightly mashing beans occasionally with a fork or potato masher. Remove duck from pan; cool slightly. Remove meat from bones; shred. Discard bones. Return meat to pan. Simmer 20 minutes or until mixture is thick, stirring occasionally. Stir in remaining 1 tablespoon thyme and remaining 1 tablespoon parsley. Sprinkle with bacon.
Black-Eyed Pea Con Queso
1/2 cup butter
1 large onion, finely chopped
2 garlic cloves, pressed
16 oz loaf velveeta, cubed
5 jalapeno peppers, seeded and chopped
1 15.8 oz cans black-eyed peas, drained or 2 cups fresh black-eyed peas
If you use fresh black-eyed peas, simmer them in water or broth to soften them first. You can then puree them in a food processor or with a hand blender to make them smooth.
Melt butter in a large dutch oven; add onion and garlic and sauté until tender. Add cheese and
cook over low heat, stirring constantly, until it melts. Stir in peppers and peas; cook, stirring often until thoroughly heated. Serve with tortilla chips.
Eddie’s Black-Eyed Pea Casserole
Eddie is one of the art vendors at the farmer’s market; he sells the cool yard posts with the Asian writing on them. Eddie is also a serious foodie and we regularly compare recipes and swap ideas. He gave me this recipe a while back and it is delicious.
1 lb ground beef (I used buffalo)
1 medium yellow onion, diced
2 cloves garlic, chopped
3 cups cooked black-eyed peas
1 medium jalapeno, diced
1 (10 oz) can diced tomatoes
1 (10 oz) can cream of mushroom soup
1 (10 oz) can cream of chicken soup
1 (10 oz) can mild enchilada sauce (I like HEB’s green sauce)
a few dashes of Louisiana hot sauce
1 package corn tortillas
2 cups grated cheddar
2 cups grated Monterrey jack
chopped green onions for garnish
Brown the ground beef in a large skillet. Drain the excess grease and add onion, garlic, jalapeno and Essence seasoning. Cook the mixture for 3 to 5 minutes or until the onion has softened. Add the peas, tomatoes, mushroom soup, chicken soup and enchilada sauce. Add a few dashes of hot sauce. Simmer until warm about 10 minutes.
Preheat the oven to 350 degrees.
Tear the tortillas into large pieces. Grease the bottom of a large casserole dish with butter and then line the bottom with the torn tortilla pieces. Spoon on the ground beef mixture into a thin layer and then add a layer of cheese. Add another layer of tortillas and repeat with the beef mixture, finishing with a layer of cheese on top. Cover the casserole dish with foil to prevent the cheese from burning and place in the oven. Cook for 35 to 45 minutes. Remove from the oven, cut slices approximately 2 by 2 inches and serve. Garnish with chopped green onions.