In the South, tradition goes that if you eat black eyed peas as the first food on New Year’s Day it will bring you luck and prosperity throughout the year ahead. We think it will bring you luck anytime this season! 🙂
In the Nurture program, we love this recipe for its versatility and flavor. We use it in our Family Program suggesting that participants can easily add any veggies that their families love. In our prenatal classes we add kale to boost its folate content. Participants love it both ways; we hope you do too!
1 bag dried black eyed peas, prepared using quick soak method or three 15oz cans black eyed peas drained and rinsed
1 medium onion, chopped
1-24oz can tomato sauce
1-6oz can no salt added tomato paste
2 tablespoons olive oil
3 – 4 cloves garlic, minced
1 teaspoon dried oregano
Cayenne pepper to taste
15oz low sodium chicken broth
6 cups water
1½ tablespoons red wine vinegar
Quick Soak Method: Add dried black eyed peas to a large saucepan. Add 6 to 8 inches of water. Bring to a boil and boil for 2 minutes. Cover and set aside to soak for one hour. Drain water.
Place all ingredients except red wine vinegar in a slow cooker and cook on high for 4 hours. Add vinegar before serving.
Alternatively, place all ingredients except red wine vinegar in a large pot. Bring to a boil. Reduce to a simmer and simmer for approximately 1 hour or until peas are soft. Add vinegar before serving.