Prep 15 mins
Cook 40 mins
This is a vegetarian version of a traditional New Year's dish, said to bring luck when eaten before noon. Recipe from The Vegetarian Table: America by Deborah Madison, as adapted by the Chicago Tribune. A tasty and flavorful dish.
- 2 tablespoons peanut oil
- 1 tablespoon butter
- 1 large yellow onion, finely diced
- 2 bay leaves
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried chipotle powder or 1⁄2 teaspoon regular chili powder
- 1⁄8 teaspoon ground allspice
- 4 cups frozen black-eyed peas or 4 cups rehydrated black-eyed peas
- 1 teaspoon salt
- fresh ground pepper, to taste
- 1 cup long-grain white rice
- Melt butter with oil in large, heavy saucepan over medium heat. Add onion, bay leaves, thyme, chili powder and allspice. Cook, stirring often, until onion is lightly browned, about 7 minutes.
- Prepare rice by your preferred method.
- Add black-eyed peas to the onion mix; cover with water. Increase heat to medium-high; heat to a boil. Lower heat to a simmer; cover. Cook until peas are just tender, 20-25 minutes, checking pan and adding more water if needed. Uncover; cook over medium heat until water is mostly absorbed, about 5 minutes. Season with salt and pepper, to taste.
- Remove bay leaves. Serve over rice.
- Note: I used vegetable broth instead of water. My broth had no salt, if you use a commercial broth, cut down on or eliminate the salt.
This was very tasty. I used the chili powder and left out the allspice (didn't have any). I also left out the salt and served over wild rice that I had in the fridge. Made for Zaar 1-2-3 Hits Tag Game 2010.
We liked it! This dish has a lovely flavor. The only problem was that I wanted to use vegetable broth as you suggested, so I added a vegetable bouillon cube. Unfortunately, I should have cut the salt as it turned out a little too salty. I stirred it all together before serving. I will definitely make this again as the combination of spices is really nice. Thanks Duonyte. Made for Please Review my Recipe in the game forum, please see my rating system.
This was a nice change of pace for black-eyed peas. I used the dried chipotle and cooked the beans in low sodium chicken broth and left off the salt and it had a nice seasoning. Served this over long-grain white rice. Cooking time was right on. Thanks for sharing.