A family tradition on New Year's Day, especially in the South, is to eat black-eyed peas and collard greens — peas for good luck, greens for a prosperous year. This chili-spiced soup with sweet potato is good enough to make year-round, resolution or not!
Ingredients
- 3 cups black-eyed peas
- 5 cups water
- 1/4 tsp garlic
- 2 tsp minced onion
- 4 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp mustard seeds
- 2 medium sweet potatoes, cut in bite sized chunks
- 3/4 tsp unrefined sea salt
- 3 to 4 leaves collard greens, spine removed and cut into small pieces
Method
- Bring the black-eyed peas and water to a boil, then simmer for 10 minutes.
- Add garlic, onion, chili powder, cumin, mustard seeds, sweet potatoes, and salt to the beans and simmer for another 10 minutes.
- Add the collard greens.
- Simmer for another 10 minutes or until the peas are soft.
Serves 4. This recipe was made for black-eyed peas that recommend approximately 30 minutes of cooking time — if your peas call for less, cut back the times accordingly.
