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Author Notes: Every January, my mom served us black-eyed peas for dinner. Apart from their lustrous potassium and fiber, the beans impart a bit of luck for the eater. Maybe it's just silly superstition, but I think it works! In any case, the diners always enjoy the warm meal. —Miachel Breton
Serves 6 easily
- 2 15-oz cans of black-eyed peas
- 1.5 cups diced celery stalks
- 1.5 cups diced carrots – about 2 large
- 2.5 tablespoons fresh parsley – minced
- 2 cups diced red onion
- 4 large garlic cloves – minced
- 1 bay leaf
- 1 quart vegetable stock
- 2.5 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon freshly-ground black pepper
- .5 teaspoons ground cumin
- cornbread – optional!
- Start by warming up the 2 Tbsp of olive oil in a big saucepan or cast-iron skillet. Once fragrant, toss in the diced onion and minced garlic. Lightly sauté for 3 minutes; if they go dry, add in water (I added about 1/4 cup).
- Add the vegetable stock, beans, carrots, celery, parsley, bay leaf, and spices. Stir to mix evenly. Turn up heat and bring to a simmer; cook for 20 minutes or until the vegetables are nicely tender. Stir in the remaining 2 tsp of olive oil, and remove the bay leaf lest your kid tries to eat it.
- Here’s the trick to good soup: let it sit overnight so the flavors meld. If you’re looking to eat this tonight, let it sit for at least 30 minutes. Before eating it, gently reheat the soup on the stove and serve with fresh cornbread. Hope you enjoy, and happy new year, y’all!
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How to make kimchi—without a recipe
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