It’s January 10th so I can squarely admit that my 2012 resolutions to stick to my writing schedule have long since expired. There were such hopes of twice weekly food adventures and the passing along of love from my kitchen to yours. I’m 3 posts behind. Already.
I will not be deterred from my desire to perform better today than yesterday. I’m thinking about a new resolution to reward myself for small wins. I’m here now; fingers at the ready.
The New Year always passes with bittersweet sentiments. Everything is fresh and new and yet everything is the same. Much like the first day of school, before the pencil erasers are gone and my folder is ripped. Hope. 2012 brings hope of good things to come.
And a little luck is never turned away.
There is a long standing tradition on my West Indies side of life to prepare black eyed peas on the first day of the year. A symbol to summon good tidings for the rest of the year.
They were delicious. I hope they prove useful to you another day this year. And if I am resolute in rewarding myself for good behavior, this recipe could be considered 355 days early.
Hopping Black Eyed Peas w/ Chicken Sausage and Kale3 Tablespoons butter 1 medium onion, chopped 3 cloves garlic, minced or pressed 1 red bell pepper, chopped 2 celery ribs/stalks, finely chopped 4 cups black eyed peas (soaked for at least 4 hours before cooking) 1 cup brown rice 3 cups chicken or vegetable broth, low sodium 3 cups warm water ½ teaspoon kosher salt 1 teaspoon black pepper ¼ teaspoon cayenne pepper 3/4 pound chicken apple sausage, sliced 1 bunch kale or Swiss chard leaves, stems removed and cut into thin strips 1 medium lemon, juiced
- Melt butter in a medium stock pot over medium-high heat.
- Sauté onion, garlic, bell pepper and celery until softened, about 5 minutes.
- Add beans, rice, broth, water, salt and peppers. Stir to combine.
- Bring to a boil then cover, reduce heat and simmer for 25 minutes or until beans are soft.
- Stir in chicken sausage, kale and lemon juice; cook for an additional 5 minutes.