Whether it’s superstition or tradition, I always make a pot of black-eyed peas for New Years. I did it a little different this year and decided to add other cultures superstitions. Italians eat lentils for New Years, symbolizing money and good fortune. In the south we eat black-eyed peas, symbolizing good luck and prosperity. I say it symbolizes yummy-ness!
- 16 oz package of black-eyed peas
- 16 oz package lentils (only using 1/2 a bag)
- 1 package spicy sausage (4 links)
- 1 head of garlic
- 2 tsp salt & pepper
- 1 tbs cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- soak 1 package of peas and 1/2 a bag of lentils either overnight or a few hours before cooking.
- heat oven to 375° drizzle head of garlic with olive oil and place on sheet pan. lay sausage links on pan and roast for 30 minutes or until golden brown.
- drain water out from soaking peas and lentils. rinse and pour in a large soup pot or dutch oven. cover with water (water level should be just above peas). cook over high heat.
- add salt and pepper, cumin, garlic powder and smoked paprika.
- take roasted head of garlic and remove skin, give it a rough chop and add to pot.
- once beans come to a boil lower heat to low and let simmer for about an hour (uncovered) until beans are tender.
- after about an hour: slice sausage links into bite size pieces and add to pot. let it cook for about 30 minutes more.
Serve up JJ’s New Years Black-Eyed Peas and Lentils in a bowl with cornbread, of course!