Tag Archives: blackeye peas

A New Year’s Day Soup

This recipe originally appeared in Hasty Tasty Meals in the RV (© 2006)

I created this recipe especially for my mom. She loved blackeye peas, and she loved this soup. It’s a great use-up of your turkey stock if you make it from your Christmas turkey bones. I prefer dried blackeye peas, but canned works, too.

You can make this recipe either in the pressure cooker in half an hour or slow-cook it half a day. Either way, there’s no need to presoak the blackeye peas. Make it up ahead and re-heat to serve. (Soup’s always tastier the next day!)


Blackeye Pea Soup


1 Tbsp. extra virgin olive oil
1 onion, diced
2 stalks celery, chopped
1 carrot grated
1 potato, cut up into 1” pieces
2 cloves garlic, pressed or minced
1 quart low sodium chicken broth
1 can blackeye peas, rinsed and drained (or 2 cups water and 1 cup dried blackeye peasadd cooking time)
1 can Rotel® tomatoes and green chiles

1 bay leaf


Preheat the oil in a 4-quart sauce pan (I use either the Gourmet Slo-Cooker or the pressure cooker) on Medium and sauté the onion and garlic for 5 minutes. Add celery, carrot, potato. Sauté another 5 minutes. Add the quart of broth, can of Rotel®, and can of blackeye peas (or dried peas and 2 cups water). Bring to a bubble then reduce heat.

Slow-cook method: Remove pan from burner, add bay leaf, and place on the electric base. (or pour into a Crock Pot® if you prefer) Slow-cook on a medium-low setting for 5 hours, or longer if using dried peas. Remove bayleaf, check and adjust seasonings, then serve.


Pressure Cooker Method: Secure lid of your pressure cooker, bring to pressure and cook 15 minutes for canned blackeye peas and 30 minutes for dried blackeye peas. Remove from heat, release pressure according to your manufacturer’s instructions, then carefully open the cooker.

Check the peas for doneness. If necessary, return pot uncovered to the burner and simmer until the blackeye peas are cooked. Remove bay leaf, adjust seasonings, then serve.

Happy new year!

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Happy New Year Hummus

Are you entertaining guests this new year’s eve or new year’s day?  Looking for something different yet traditional?  I found a great recipe that satisfies the need to stick to tradition (greens, black eye peas, pork, and sweet potatoes are considered good luck foods here in the south) yet isn’t the usual fare: black eye pea hummus.  Sounds odd, but it’s delicious.


Black eye Pea Hummus


  • 4 sprigs fresh cilantro
  • 4 sprigs fresh parsley
  • 1 small sweet onion, quartered
  • ½ cup chopped celery
  • ½ cup roasted red pepper
  • ¼ cup tahini
  • ½ teaspoon ground cumin
  • 1 teaspoon sea salt
  • zest of one lemon
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon low-sodium soy sauce
  • 3 cups cooked and drained blackeye peas (or you can use 2 small cans, rinsed and drained)
  • pepper to taste


In a food processor (I use the Vita-mix), coarsely chop the cilantro, parsley, and onion.  Add all remaining ingredients and blend (5-6 on the Vita-mix) until smooth.  Serve hummus with fresh vegetables for dipping, spread on endive leaves, and/or toasted pita bread wedges.

How’s that for fusion cooking?  The southern U.S. meets the Middle East!  This is a healthful appetizer full of fiber and flavor (Those living in the southwest can substitute Anasazi beans for black eye peas for a different fusion hummus).

Happy new year!


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