Monthly Archives: January 2009

Two new recipes for the new year

Time to celebrate the New Year with a good ‘ol southern tradition. This one of coarse has a spicy twist to it so this year, my black-eyed peas will have a little bit of chipotle pepper sprinkled it for flavor.

Eating black-eyed peas for luck is a tradition in the South that dates back to Civil War days. A staple for many slaves in the South, rumor has it these black-eyed pea fileds passed over by Sherman’s troops and allowing many a souther farmer and barely surviving confederate soldiers some much needed nourishment during some very cold and desolate winters.

Today, the tradition of eating black-eyed peas for the New Year survives.

Our family often served them with Cornbread and greens, which could be seen as a representation of the gold that is sure to come from next years harvest. To make sure your fortune is secure it’s important to add a shiny penny to the pot just before serving and When served, the person whose bowl contains the penny will get the best luck for the New Year.

Black eyed peas w/ bacon and chipotle peppers

– 1 1/2 pounds fresh black-eyed peas, rinsed, drained
– 8 to 12 ounces bacon, diced
– 1 1/2 cups chopped onion
– 2-3 small dried chipotle peppers ground
– 1 clove garlic, minced
– 1 1/2 cups water
– 1 teaspoon salt
– 1/2 teaspoon Fresh thyme

Rinse black-eyed peas and place in a 6Qt crockpot.

Cook bacon in a large skillet until crisp; add onions, peppers and stir frequently, for about twentry minutues. Stir in garlic and cook for 5 minutes. Add the skillet mix to the crockpot add water at this time. Cover and cook on low for 5-6 hours, or until peas are tender. Add remaining ingredients and continue cooking for another hours.

Serves 4-6


New year, needs new habits, not new resolutions. Resolutions are easy to break, habits are hard to break, so I’ve decided not to make any resoultion this year but to create new habits. One habit is to have atleat two dinners per week be some kind of salad. Thus the latest recipe from the kitch of Darn Hot Peppers Northwest.

Chickpea salad with roasted ancho peppers

Soak chickpeas overnight if possible. If you dont have time to soak use canned chickpeas, nut I like to buy a one pound bag and make hummus from whatever I dont use for the salad.

– 2 large ancho peppers, roasted and skinned
– 3 cups of cooked chickpeas or 2 cans
– 2 cloves of garlic, chopped
– 4 tablespoons of olive oil
– 2 tablespoons of cilantro, chopped
– 1 small tomatillo, diced
– 1 tablespoon of fresh lemon juice
– 1/4 teaspoon Darn Hot Peppers Herb Shaker in place of salt


Cut the peppers into half-inch wide strips and put them in a large bowl together with the chickpeas, herbs and the diced tomatillo. In another bowl, whisk together the lemon juice, salt, garlic and oil. Pour over the chickpea mixture and combine. Serve immediately, or refrigerate it and serve in no longer than 24 hours.

I like to eat w/ fresh flour tortillas and a tamarindo Jarritos.

serves 3-4