New Year, New Luck, Black Eyed Peas
I’m not generally one for superstitions, but I do like making black-eyed peas on New Years, whether they actually give me good luck or not. This one was a little different, because I tried to compile a recipe of all the things that I’m taking in as cold remedies, along with a couple more that certainly can’t hurt. I was REAL concerned about this, because it’s a pretty strange combination of flavors, but I thought it came out great, and it’s something I’ll do again, even when I’m not sick and it isn’t New Years Day.
This is one of those dishes that doesn’t look like a whole lot, but it had some serious flavor going on thanks to some of my “weird” ingredients.
1 can black eyed peas, drained
1 small bunch kale, de-stemmed and chopped into ribbons.
large thumb size piece of ginger, minced
1/2 lg. onion, diced
1/4 brown rice vinegar
2 tbs Bac-Uns
Couple Drops liquid smoke
1. Pre-heat oven to 350F. Combine all ingredients except honey in a large bowl. Grease a loaf pan, and pour bean/kale mixture into it. Use a spatula to flatten the top in the pan.
2. Drizzle honey over the top of the “loaf”, then cover the pan with aluminum foil.
3. Cook covered for 1 hour, remove foil, and cook another 30 minutes. Allow to cool for a few minutes before serving. This isn’t going to stay together as a loaf since there’s no binding agent, but I didn’t expect it to. It’s all about the flavor.
The ginger is what really gives this it’s kick, and it matches up well with the honey on top. I might try making this a loaf at some point, although I’m not sure what agent I’d use. Silken tofu and corn starch perhaps…we’ll see.