Recipe by duonyte
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.
Top Review by nemokitty
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.
- 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
Directions See How It's Made
- 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.