Happy new year! Have you been hammering out any resolutions? I have, though, I prefer to call them goals. One of them is to cook more fowl, like duck, goose, and quail; another is to find a good kale recipe.
As I was pondering the year ahead this morning, I was pleasantly interrupted by a juicy waft of ham-bone infused black eyed peas simmering on the stove. And while these peas in their rich ham bone broth don’t comply with the obligatory new year healthy eating program, I’ll do anything for a little luck.
If you forgot to soak your beans last night or don’t have time for a slow-cooking pot on the stove, here’s another option. It is another way I like to enjoy black eyed peas any time of the year that’s easy and healthy and made from ingredients you quite possibly have on hand.
This recipe uses canned black eyed peas that are “marinated” in olive oil and vinegar. They can be enjoyed alone, on a bed of greens or sprinkled atop an elaborate salad. They’d make a lovely picnic or barbecue side dish because I think the tart of the vinegar would compliment smoked pork, like ribs, really well. Additionally, they can be stored in the fridge for a quick healthy lunch. It is so easy, I hesitate to get formal with a full recipe format, but here goes.
- 2 cans good quality black eyed peas, rinsed well
- 4 green onions, thinly sliced
- 2 cloves garlic, smashed
- red wine vinegar
- olive oil
- salt & pepper to taste
- Italian parsley, minced (optional)
- Combine first 3 ingredients in a medium glass bowl. Add red wine vinegar and olive oil to taste. (For a healthier dish, limit the olive oil to 2 tablespoons.)
- Season to taste with salt and pepper. Adjust vinegar and olive oil to taste. Add the Italian parsley if desired.
- Allow flavors to marry in the fridge for at least an hour.
Told you it was easy.
Cheers to the coming year! I hope it is filled with many blessings for you and your family.
-alyce
Thanks for stopping by. Here's to great food and good thymes! -