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As the clock strikes midnight on New Year's Eve, many cultures around the world have their own unique traditions to usher in the new year. In the Southern United States, one of the most cherished customs is the consumption of black-eyed peas on New Year's Day. This age-old tradition is steeped in symbolism, believed to bring good luck and prosperity for the year ahead. The practice originates from African American communities and is rooted in the belief that eating these humble legumes will encourage abundance and fortune in the coming months.

Southern New Year’s Black-Eyed Peas — Holiday Edition

Experience a delightful vegetarian lunch option with these Southern New Year’s Black-Eyed Peas, perfect for anyone seeking a low-carb lunch. The hearty legumes blend seamlessly with aromatic spices and fresh vegetables, creating a satisfying meal that celebrates tradition and flavor. Afterka brings a twist to this wholesome dish, making it a must-try! VegetarianLunch LowCarbLunch HealthyEating SouthernCuisine ComfortFood GoodLuck BlackEyedPeas
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Ingredients
  

2 cups dried black-eyed peas, rinsed and soaked overnight

4 cups chicken or vegetable broth

1 medium onion, diced

3 cloves garlic, minced

1 large green bell pepper, diced

1 medium carrot, diced

2 stalks celery, diced

1 teaspoon smoked paprika

1 teaspoon dried thyme

1 bay leaf

2 tablespoons olive oil

Salt and pepper to taste

1 tablespoon apple cider vinegar

Fresh parsley for garnish

Instructions
 

Prepare the Ingredients: After soaking, drain the black-eyed peas. Gather all the chopped vegetables and have them ready.

    Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, bell pepper, carrot, and celery. Sauté for about 5-7 minutes or until the vegetables are tender and the onion is translucent. Stir in the minced garlic and cook for an additional minute.

      Add Seasonings: Sprinkle in the smoked paprika, dried thyme, salt, and pepper. Stir for about 30 seconds to allow the spices to bloom in the oil.

        Combine with Peas: Add the soaked black-eyed peas to the pot along with the broth and the bay leaf. Bring to a gentle boil.

          Simmer: Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 45-50 minutes, or until the black-eyed peas are tender. Stir occasionally and add more broth or water if needed to keep the peas submerged.

            Finish with Vinegar: When the peas are cooked to your desired tenderness, stir in the apple cider vinegar. Adjust seasoning with additional salt and pepper to taste.

              Serve: Remove the bay leaf and ladle the black-eyed peas into bowls. Garnish with freshly chopped parsley for a pop of color. Serve warm, preferably with cornbread or over rice to enjoy the delicious juices!

                Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 6-8