NEW YEAR’S Black Eyed Peas

BLACK EYED PEAS and GREENS 

This southern gal can’t forget black-eyed peas and greens on New Year’s Day and neither should you! Not only is it a belief that it brings good luck but it tastes ON POINT! 

The last 4 years, I’ve been using the Instant Pot to make the meal instead of a traditional pressure cooker and it is such a time saver. If you are not using an IP, then I recommend a dutch oven. 

This is a tradition commonly celebrated by Southerners. Hence, my Arkansas roots are coming out. I am thankful to have been raised in a family where various different cultural traditions are celebrated. So for countless years, this is what we have eaten on New Years Day! A true Southern American Tradition! My recipe mixes this tradition with Indian flavors and it’s definitely delicious.

Measurements: Traditionally speaking each person should eat 365 peas (one for each day of the year) and the greens symbolize money. But, really… who has time to count the peas? Also, you can use collard greens, kale, or just spinach as your green. Some recipes include cabbage as well, but I have never tried it that way so I’m not going to recommend that-haha. Whichever you prefer should taste just fine to be honest.

Feel free to top with fresh chopped baby spinach and cilantro, but both are optional.

WISH YOU ALL NOTHING BUT THE BEST IN THE UPCOMING YEAR!

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Black Eyed Pea and Greens

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

A hearty bean and greens soup traditionally eaten on New Year’s Day. 

Course: Appetizer, Main Course

Cuisine: American, Indian

Servings: 4

Ingredients

MAIN INGREDIENTS

• 1 cup dried black eyed peas
• 3 cups water
• 1 tbsp garlic, grated (about 3 cloves)
• 1 tsp turmeric (fresh or powder)
• 1 tsp whole mustard seeds
• 1/2 tsp asafaetido (hing)
• 1/2 medium tomato, chopped
• 1/4 medium onion, chopped
• 1 jalapeno, blended
• cilantro, garnishment
• salt
• oil
• baby spinach, chopped (optional)

ONE OF THE FOLLOWING

• 2 cups baby spinach, chopped
• 2 cups kale, chopped
• 2 cups collard greens, chopped

Instructions

INSTANT POT INSTRUCTIONS

1. Turn Instant Pot on sauté mode and add some oil. Once it is heated, add mustard seeds and wait for them to pop. Immediately add asafaetido.  

2. Add the black eyed peas and water. Then add the remaining ingredients.

3. Close the IP with the lid and set to bean mode. Put vent on sealing preventing steam from releasing. 

4. Once the IP timer turns off let it naturally release pressure.

5. Open the lid but do not mix yet. Add cilantro and baby spinach (optional).

6. Mix and serve.