Cajun Cooking: Black-eyed Pea Dip
The first time I was offered black-eyed peas I initially turned my head away and refused to eat them. It was New Year’s Day at my grandma’s house near Lafayette, Louisiana, and my Aunt was urging me to try them. I was one of those kids that only ate rice, pasta or bread with butter and no sauces of any kind. If I could see bits of onion or vegetable in a dish I would pick them out. You know this kind of child. I distinctly remember my Aunt telling me that the peas would bring me good luck and that if I didn’t try them bad things would happen to me in the New Year. She was hard core and this wore me down. I ate a pea. That’s right, one pea, then she left me alone.
Amazingly, I like all foods now, including black-eyed peas, and I am blessed with a child that will try anything I put in front of him. We make black-eyed peas several times a year in my household. They are very versatile and are a good source of magnesium, iron, folate, protein and dietary fiber. I find that the easiest way to prepare them is in a crock pot. You can follow the instructions from my red bean recipe, just substitute black-eyed peas for the red beans and lean ham for the sausage. Another easy pea dish is Hoppin John and usually includes a mixture of cooked black-eyed peas, rice, ham and peppers. I wanted to try something new with the peas and came up with this vegetarian recipe for a black-eyed pea dip. It is great served with baked tortilla or pita chips.
Black-eyed pea dip
Makes 2-1/2 cups
2 c black-eyed peas (fresh cooked or canned)
1 small onion, chopped
1 Tbsp olive oil
10 ounces Ro-Tel tomatoes (tomatoes and chilies)
1/2 c reduced fat sharp cheddar cheese, grated
Salt and pepper, to taste
Mash peas with a potato masher to break the skins. Saute the onion in the olive oil (about 5 minutes on medium heat). Reduce heat to low, then add the peas, tomatoes and cheese to the sauteed onion. Stir until cheese is melted and dip is heated through. Season with salt and pepper.
Fresh cooked black-eyed peas
1 pound black-eyed peas
12 cups water, divided
2 tsp salt
4 peeled garlic cloves
Cover peas with 6 cups of water and boil two minutes. Remove from heat, cover and soak for one hour. Drain. Combine peas, salt, garlic and 6 cups of water, bring to a boil. Reduce heat, cover and simmer for one hour and 15 minutes. Drain.
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