If you celebrate it, I hope you had a wonderful Christmas! Mine was fantastic.
I’ve been told that eating black-eye peas on the first day of the new year will bring you luck for said year. This was going to be a Mystery Dish for one of our holiday dinners, but I had to share with you in case you wanted to make it for luck in the new year (I am!).
I made this the first time shortly after it was published on 101 Cookbooks, adapted from Miriam Bale’s Black-eyed Peas with Leeks and Tarragon in Put a Egg on It #2. The Black-eyed Peas & Leeks were delicious and savory, but felt much too heavy and buttery for my taste. However, since they were so delicious I made them again a week later with some (very minor) changes. The result was perfection, and a side dish that I ate like an entrée. Super simple but seemingly fancy, this dish is a perfect way to start the new year; whether or not you need the luck.
- 1 T unsalted butter
- fine grain sea salt
- 4 leeks, dark green parts trimmed, quartered lengthwise, then sliced every 1/2 inch
- 3 c cooked black-eyed peas*
- heaping 1/4 t dried marjoram
- 1 t dried tarragon
- Heat the butter in a large skillet until melted. Add a couple big pinches of salt and stir in the leeks.
- Cook gently, stirring regularly until the leeks get nice and golden.
- Add the drained beans to the skillet. Cook until heated through, then stir in the marjoram and tarragon.
- Add salt and pepper to taste.
*I started with dried beans and found that I had to soak them for much longer than recommended otherwise they were too hard – kind of crunchy in the middle which was not the best eating experience.
[recipe]
Filed under: fox on food, fox on holidays
