Wednesday, December 30, 2015

Ranch Recipe #17: New Year’s Day and Black-Eyed Peas


My parents in Tecoman, Mexico.

New Year’s Day is almost here!

Do you have your black-eyed pea ingredients ready?

Here is my husband’s recipe for black-eyed peas- South Texas style.

Ranch Recipe #17:  John’s Black-eyed Peas




1-2 pounds dried black eyed peas (or 2 packages uncooked frozen peas)

1-2 onions diced

salt pork or bacon

minced garlic


your favorite pinto beans seasonings

The Secret


My husband prepares black eyed peas the same way he makes frijoles a la charra or pinto beans. 

The Steps


In a soup pot , cover 2 lbs. of dried peas (or frozen peas) with water

and bring them to a boil.

Boil for a few minutes.

Remove from the heat.

Let the peas ‘sit’ a few minutes.

Drain off the water, rinse, and add fresh water.

Add the sauteed onion, bacon, and garlic .

Season your peas in the same way you would season pinto beans.

My husband adds a sprinkle of chili powder.

Return to a boil.  Lower the heat and let the peas cook until done.

Once tender, add chopped cilantro, stir, and serve.


Serve with cornbread slathered in butter.

Do you ever slather your cornbread?


Happy New Year!


Joining Miz Helen’s

Full Plate Thursday


Stacey said...

Mmmm, just what we love! A big pot of black eyed peas and cornbread with no sugar and slathered with butter. ;)

Laurie said...

Oh my gosh, my mouth is watering. Yes, I slather my cornbread.

Theresa said...

YUM, I am getting my Year's Day goodies ready:) Can't wait to chow down! Enjoy your New Year's Eve and Day! Hope it will be a great year for all of us! HUGS!

Loui♥ said...

Yes! i do slather my cornbread with REAL butter..not margerine!
I cook my peas with the onion,no garlic or chili seasonings..
my seasoning come from the Christmas hambone!!!
love topping my servings of peas with fresly snipped Chives..
we also have the remaining ham for New Years dinner..
accompanied by potato salad and GREENS..
(turnips! cannot do the collards for health reasons)
with iced tea of course..
Happy New Year dear sweet friend!

Pura Vida said...

I'm going to be using this as soon as I get back from the Piggly Wiggly :-) Cornbread in the iron skillet with butter AND honey! Happy New Year my friend!!

Amy at love made my home said...

Happy New Year! xx

Kathy Felsted Usher said...

Thanks for the recipe, I shared it with my husband (who is the cook).

Sara - Villa Emilia said...

Hello Laura, you have such a beautiful, interesting and elegant blog. See you soon again!
My warmest greetings and best wishes for a New Year full of happiness and health!

Jemma@athomewithjemma said...

Oh Laura,
Thank you for sharing the secret behind making a tasty batch of black eyed peas-yummy!
Wishing you a lovely evening tonight, and the happiest of new years ever as we welcome in 2016!

Glenda/MidSouth said...

Sounds yummy. A bowl of them with some thin, crispy corn bread would be good about now.
Wishing you and your family a Wonderful New Year!

Michelle said...

I always slather my cornbread. Is there any other way to eat it :) Wishing you all the best in 2016!

Linda said...

Thank you for the reminder!!!! I have the peas but I am off now to soak them for cooking tomorrow!!! You are the BEST!!!!

Miz Helen said...

Hi Laura,
What a lovely post and we will just love your South Texas Black Eyed Peas. I will be trying your recipe before the winter is over, it looks so good. Of course we had our peas on New Years, but we will have them many times this year! Thanks so much for sharing with Full Plate Thursday and Happy New Year!
Miz Helen

RachelD said...

Wow! What a Whiz-Bang good-sounding recipe! Makes me glad/feel lazy that we haven't had our 2016 peas yet. Not that we usually assign vintage to vegetables, but since we don't care for wine . . .

Isn't it lovely to have willing fellow-cooks to make "their" recipes? says I who spent a couple of hours yesterday p.m. smelling the aroma of butter and sugar and vanilla, and then the drift of melting chocolate and browning crust, as Chris used the cold afternoon to make the first batch of His Cookies for the year.

I was so delighted to see you drop in at LAWN TEA this week, and I've been just flitting from post to post that I've missed for so long, dipping into Dear Daughters and Downsizing and Punch Bowls (what's the thing with the tiers of bowls---may I see that somewhere?)

And Why I Don't BLOG much---it's me. I. Whichever entity does the not-doing of stuff, cause there's so much other stuff to do. I just leave it and leave it, and it's just like it used to be with Calling Aint Daisy, and putting it offer and offer because her first words would be about how I never called her, and downhill from there.

I can take a subject and sit down and run with it (try that postural image) til I've pages and pages filled, but having a subject just escapes me most days. When I get one, the words just scattershot onto the keys like BBs on linoleum, and I hit SEND with gleeful abandon coupled with a sense of Oh Lordy What Have I Done. No spell checking---not that that would do any good---I've made up so many words and pronunciations over the years, spell-check has deleted ME. And forget punctuation---I'm also Queen of Scatterdash, as well.

Well, anyway---it's lovely to see you again, and I'm looking forward to this whole new year of enjoying your blog. I hope you'll drop in again soon.



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