Saturday, December 29, 2012

Black-eyed Peas for New Year's Day ( Louvia )

Greek Style Black-eyed Peas.
If you're planning your meal for New Year, and you're from the Southern United States - odds are you're thinking Black-eyed Peas - traditionally prepared with fatback for
 flavour : (

If you're eating vegan, the fatback thing may not appeal, and perhaps you're looking for a better way to prepare them.

We eat them year-round, not just on New Year's Day - and here's a very traditional Greek way to serve them.

This is also a go-to dinner for busy nights when you may not feel like cooking.

Greek-Style Black-eyed Peas

Cook the Black-eyed Peas in water with some salt till done. This can be done in the slow cooker or on the stove top, or you can simply pour them from a can and heat them.

While the Black-eyed Peas are cooking or heating, chop a variety of fresh, raw vegetables to serve alongside, such as tomatoes, cucumbers, peppers, celery, scallions, onion, carrots - what have you. Some olives and capers go nicely too (when don't olives and capers go nicely? )

Serve the Black-eye dPeas with their liquid in bowls.

Each diner then adds, according to his or her taste, Olive Oil and Lemon juice to taste (most people like 1 to 2 Tablespoons each - personally, I only use the Lemon Juice. If you're avoiding oil, it will still taste great with just Lemon Juice and Salt). Then Salt generously, and eat with veggies and some nice, fresh bread.

Of course, if you're somewhere that you can get fresh Black-eyed Peas, so much the better- but this is a delicious dish even with dried or canned.

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