Black eyed peas recipe

Every New Year's Day we eat black eye peas for luck in the upcoming Year.  I know this post is a tad late for New Year's Day but better late than never right?  

In the south black eyed peas are considered to be very lucky indeed.  During Sherman's march in December of 1864 the union army destroyed just about everything on the way leaving only the lowly black eye or field peas that they considered inedible. The southerners were lucky to survive and not starve to death with the help of this simple legume.  

The black eyed pea is full of protein, and does not contain fat or cholesterol.  They are also a good source of fiber.  These delicious peas fit the bill for any day even after New Years Day!

Black eyed peas, rice and tomatoes

Ingredients

Tablespoon dried onion

1 lb. bag of dried black eyed peas

2 cans fire roasted diced tomatoes

2 cups cooked white rice

One clove garlic diced well

Salt to taste

Pepper to taste

Soak the peas overnight or use the quick method of putting the peas in large pot, filling with water two inches over the peas and boil for two minutes.  Let the peas sit for an hour.

Meanwhile cook 2 cups of white rice as per package directions. Drain any excess water from the peas and add the two cans of diced tomatoes, garlic, onion, salt and pepper. 

Simmer on low heat till the peas are done and the flavors have all blended.  Eat with freshly made cornbread.