Easy Black Eyed Pea Recipes You Can Make Ahead and Freeze

You don't have to be superstitious to enjoy these black eyed pea recipes on New Year's Day. They are delicious, healthy and easy to prepare.

An additional bonus point: they are kid-tested and approved (I did mention that good luck should grace anyone who sampled the dishes. But, they were genuinely enjoyed after the initial ploy.)

We used black eyed peas, but other beans (yes..black eyed peas are really a bean) work just as well. As usual, we suggest making extra batches to freeze and enjoy later.

The following recipes are included:

• Easy Black Eyed Soup Recipe in a Tomato Base
• Black Eyed Pea Hummus or Dip
• Black Eyed Pea Salsa

History and Health Benefits

Black eyed peas have been traditionally served in Hoppin' John soup. Linda Stradley discusses the historical background and offers several theories of the origin at the website What's Cooking America. One theory is that it was a tradition for kids to hop around the dinner table prior to sitting down to eat. Another custom involves dropping a coin (fully sanitized) into the soup. The person that receives the coin in their bowl will receive good luck during the coming year.

We love these recipes because they support healthy eating and resolutions you make any time of year!

Black eyed peas can be purchased dry or canned. We tried both types of beans with good results.

Canned peas should be thoroughly rinsed to remove excess sodium. The peas have already been cooked.

Dried black eyed peas require a little more work but many connoisseurs say the result is worth the extra effort, which really isn't that difficult. First, pick over the black eyed peas and remove broken peas and then rinse to remove any foreign particles.

To Quick Soak: Place 2 cups of peas (about 1 pound) in a pot with 6-8 cups of water. Bring to a rapid boil and then boil for 2 more minutes. Remove from heat, cover and let stand for 1 hour. Drain and rinse peas. Now you are ready to cook the peas - see directions below.

To Soak Overnight: Place 2 cups of peas (about 1 pound) in a pot with 6-8 cups of water. Cover and let stand overnight or at least 6-8 hours. Drain and rinse peas. Now you are ready to cook the peas - see directions below.

To Cook Peas: Place peas and 6 cups of water to a large pot. Cover and bring to a boil. Reduce heat to low and simmer about 1 to 1 1/2 hours, stirring gently every so often to prevent the skins from breaking on the peas.

Now, try one or more of the following black eyed pea recipes:

This black eyed pea recipe is a variation of our Easy Tomato Soup Recipe. The tomato soup is the base. Stir in black eyed peas, ham and vegetables of your choice for a hearty and delicious treat.

Ingredients

• 2 Tablespoons Olive Oil
• 1 cup onion (1 medium sized onion)
• 2 carrots
• 2 teaspoons garlic (about 2 cloves)
• 1/2 teaspoon salt
• 2 14.5 ounce cans Whole Tomatoes
• Cooked ham, cubed
• Parsley to taste

Directions

1. Chop onion into small pieces.
2. Mince fresh garlic.
3. Add olive oil to medium-sized saucepan.
4. Add onions, garlic and salt to saucepan and saute over medium heat for 5-10 minutes.
5. Add onion mixture and whole tomatoes to a food processor and puree.
6. Before returning pureed mixture to pan, add 1 teaspoon of olive oil to pan and soften carrot or other vegetables.
7. Pour combined onion and tomato mixture into saucepan.
8. Stir in black-eyed peas and ham.
9. Heat mixture over medium heat.
10. Ladle into bowls. Garnish with parsley.

Yield: Approximately six 1-cup servings

Tips and Suggestions

• For endless options, make a large batch of Easy Tomato Soup (without the milk) and freeze in small portions. Add beans, other vegetables, and/or milk after you defrost the base.

Ingredients

• 1 1/2 cups black eyed peas (1 15.8-ounce can) (cooked and rinsed)
• 1 garlic cloves, pressed
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 3 Tablespoons tahini (sesame seed paste) (optional-see note below)

Directions

1. Place all of the ingredients in a food processor.
2. Pulse until the ingredients are smooth (approximately 5 - 10 seconds), scrape sides as necessary to incorporate.
3. Serve with tortilla chips, crackers, pita wedges or vegetables such as carrots and peppers.

Yield: Approximately 1 1/2 cups. Double recipe for larger serving amount.

Tips and Suggestions

• Tahini is traditionally used in hummus, but can be pricey. My taste testers enjoyed the recipe without this ingredient.
• Incorporate hummus into a sandwich or wrap.

It does not get any easier than this! Use fresh, frozen or canned ingredients.

Ingredients

• 1 1/2 cups black eyed peas, drained and rinsed (1 15.8-ounce can)
• 1/2 cup corn, drained and rinsed (frozen or from a can)
• 1/2 cup tomato (drained or chopped fresh-approximately 1 large plum tomato)
• 1/4 cup red onion, chopped
• 1 Tablespoon lime juice (or the juice of 1 lime)
• 1 teaspoon red wine vinegar
• 1 Tablespoon fresh cilantro, chopped

Directions

1. Prepare the ingredients as noted above and add to a bowl.
2. Stir with a spoon and then let the mixture rest so the ingredients meld together and soak up the flavor.
3. Serve with tortilla chips or pita wedges.

Yield: Approximately 3 cups. Double recipe for larger serving amount.

Tips and Suggestions

• Use a mixture of black beans and black eyed peas.
• Make it a meal. Serve over rice. Add diced cucumber and carrot.
• Serve over fish or chicken for a southwestern flavor.

Yes you can! For best results, eat within 2 months of freezing.