Black Eyed Peas & Cornbread
I grew up eating black eyed peas on New Year's Day for good luck. We didn't have a ton of food traditions growing up but black eyed peas (and never ending football) on NY day was the tradition. I have added in collard greens and cornbread just for good measure.
I am using chicken sausage in this recipe but you could use regular Italian sausage or bacon and it would be delicious.
Happy New Year! Here is to good luck in 2018!
Black Eyed Peas
- 1 lbs. Italian Chicken Sausage
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp. smoked paprika
- 1 tsp chili powder
- 1 28 oz. can crushed tomatoes
- 1 1/2 cups chicken stock
- 1 bunch collards, rib removed and roughly chopped
- 1 1/2 lb frozen or canned black eyed peas
- Serve with sour cream, avocado & cheddar cheese
In a Dutch oven over medium heat warm the olive oil. Add the chicken sausage and brown. Remove the sausage then saute the onion for 3 to 5 minutes or until soft. Add the garlic, smoked paprika, chili powder, and big pinch of salt. Continue cooking for another 2 minutes. Add the tomatoes and stock and reduce slightly for about 5 minutes. Add the collards, browned sausage, and black eyed peas and continue cooking for about 7 to 10 minutes or until the collards are wilted and the peas are soft.
Serve warm with sour cream, avocado and cheese.
- 1 cup medium grind corn meal
- 1 cup all purpose flour
- 1 Tbs. baking powder
- 1 tsp. salt
- 1 cup milk
- 1/2 cup honey
- 1 egg
- 1 stick unsalted butter, melted and cooled slightly.
- Sage for garnish
Pre-heat oven to 400°F. Line a 8 x 8 pan with parchment paper.
In a large bowl combine the cornmeal, flour, baking powder, and salt. Set aside.
In another bowl combine the milk, honey, and egg. Whisk well.
Add the milk mixture to the dry ingredients as well as the melted butter. Mix until just combined. Pour into prepared pan and garnish with sage if using .
Bake cornbread for 20 - 25 minutes or until a toothpick comes out clean