Happy New Year!
Is it a tradition for you to eat black-eyed peas on New Year’s Day?
It’s not for me. Probably because I didn’t grow up in the South.
But January 1, 2012 marks the beginning of a new tradition, with these slow cooker vegetarian black eyed peas
According to southern tradition, eating black-eyed peas on January 1st, brings good luck in the coming year. It’s also a good idea to eat your peas with rice and braised collard greens because their green color symbolize money/riches.
I’m feeling a strong pull to do whatever I can to start the new year on the right foot. And from a health perspective, eating black-eyed peas and collard greens seems like a great idea. Both are nutrition rich power foods.
I got the idea for making these slow cooker vegetarian black eyed peas from my good friend and hairdresser, Stormi. When I was in for my latest appointment, our conversation turned to food, which it often does.
She suggested I try Deborah Madison’s recipe for Southern Style Black-Eyed Peas from her Vegetarian Cooking for Everyone Cookbook. It sounded delicious. But it’s a stove top recipe and I wanted to let them simmer in the slow cooker so I also consulted Fix-It and Forget-It Lightly: 600 Healthy Low-Fat Recipes for Your Slow Cooker for ideas and slow cooker cooking times.
I stirred everything together and set them to cook in my Programmable Slow Cooker on low for 8 hours. I woke up this morning to my first batch of perfectly tender black-eyed peas. We’ll enjoy them later with rice, healthy braised collard greens and cornbread for a healthy Southern feast.
Best wishes for a happy, healthy prosperous New Year!