Main Forums > The Mess Hall

Black-Eyed Peas

(1/2) > >>

zxcvbob:
I was going to make these for New Year's Day https://web.archive.org/web/20140303231853/http://wholesomemom.me/2011/10/17/black-eyed-pea-croquettes/ but I didn't start the peas soaking in time.  So I divided them and will make a half a recipe sometime this week, and I'm boiling the other half -- with a few little pieces of that ham, some onions, garlic, black pepper, and a handful of dried serrano pepper slices from the garden (probably way too many serranos.)

My Great Aunt Mary was very superstitious, (all three sisters were, but her especially) and it was important to her that we eat black-eyed peas for the New Year -- "For luck!"*  I don't really like BEPs but I don't dislike them, and I eat some every year to remind me of her.  Happy New Year, Aunt Mary.

*other folks in East Texas and probably elsewhere also eat greens on New Years "For money!" but I don't remember her ever saying that.

MillCreek:
We are eating a soup today with black eyed peas, ham, spinach and tomatoes.  Very good.

Larry Ashcraft:
We have a friend from Texas that got us started growing and canning our own black eyed peas.  We usually stretch our pint of peas with a pint of home grown green beans mixed in.

BTW, black eyed peas are BEANS.  I don't care what they call them in the south.  ;)

zxcvbob:
That BEP falafel recipe I linked in the first post is a good one.  It's been a few years since I made them, but I think I ate them last time with that greek yogurt/dill/cucumber sauce (tzatziki?) and naan bread.

Brad Johnson:
BEP, bacon, can of Rotel, garlic salt, pepper.

Brad.

Navigation

[0] Message Index

[#] Next page