Texas Caviar

 

Texas-Caviar

This is how we will be enjoying our peas on New Year’s day.  No peas and greens on New Year’s day in the South would be a crime.  It’s an old Southern tradition, superstition, or folklore…call it what you may, but it stands in our house.  Peas are for luck and prosperity and greens are for money and this practice dates back to the Civil War.

My friend, Beth, was kind enough to share her recipe for Texas Caviar.  It is delicious and could not be easier!  She often replaces the 14.5-oz. can of tomatoes with fresh salsa.  Sometimes homemade but for convenience she likes to pick up salsa at the local Mexican restaurant.  This dip is best made 24 hours ahead of time.  You can adjust the amount of green scallions  and jalapeños, if desired.

This will be great to serve to those gathered around the television on New Years day.  I know that Greg and Wes will love it while watching Alabama and Ohio State.

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Texas Caviar
 
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Ingredients
  • 1 (15.8-oz.) can Black-eyed Peas, rinsed and drained
  • 2 (11-oz.) can Shoepeg corn, drained
  • 1 (10-oz.) Rotel tomatoes
  • 1 (14.5-oz.) can diced tomatoes
  • 3 to 4 green scallions, chopped
  • 1 jalapeño, chopped (add more to taste, if preferred)
  • ¼ c. bell pepper, any color
  • ¼ c. chopped cilantro
  • 1 (8-oz.) bottle Zesty Italian salad dressing
Instructions
  1. Mix all ingredients in a large bowl. Cover and refrigerate at least 24 hours before serving. Serve with Tostitos scoops.

 

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Black-Eyed Peas and Greens

2014Dec16_2298

 

 

Black-Eyed Peas and Greens
 
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Ingredients
  • 4 slices smoked bacon
  • 1 c. chopped onion
  • 4 c. chicken broth
  • 4 c. water
  • 1 tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • ½ tsp. red pepper flakes, (or to taste)
  • 2 lb. frozen black-eyed peas, thawed
  • 1½ lb. fresh turnip greens, cleaned, trimmed and coarsely chopped
  • 2 tbsp. pepper vinegar plus extra for serving, if desired.
Instructions
  1. Cook bacon in Dutch oven until crisp. Remove bacon, reserving drippings in pan. Crumble bacon and set aside.
  2. Add onion to drippings and sauté for 4 minutes, stirring occasionally. Stir in broth, water, salt, black pepper, red pepper flakes, black-eyed peas, and turnip greens; bring to a boil.
  3. At this point you can transfer everything to a crock-pot and cook on low 4 to 6 hours or reduce heat and simmer for about 1½ hours or until the peas are tender, stirring occasionally.
  4. Stir in vinegar.
  5. Serve with extra pepper vinegar, if desired.

 

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