New Year’s Beans
I love beans. I really do. I’m not a big meat eater, so beans fill the space of the main protein in my life. I love that I can make a big ‘ol pot of beans and eat on it for a few days and freeze the rest. It’s one of the best “busy person” foods that exist. And let’s face it. If you were raised in south Louisiana, you’re kind of expecting red beans on Mondays and white beans on Fridays.
New Year’s Day is another one where you expect to eat beans. Black-eyed peas are a staple on tables, with the belief they bring health and prosperity in the new year. Change it up this year with this simple, one pot meal that is sure to please every pallet.
Black Eyed Pea One Pot Meal
• 2 pounds black-eyed peas, soaked overnight
• 3 tablespoons olive oil
• 1 large onion, coarsely chopped
• 4 tablespoons finely chopped garlic
• 1 pound ground turkey
• 1 pound lean ground pork
• 2 tablespoons Worcestershire sauce
• Creole seasoning
• 1 to 1 1/2 tablespoons dried basil
• 1/4 cup red or white wine
• 2 cups cooked brown or white long-grain rice
• Buttermilk biscuits for serving
1. Rinse and drain beans twice. Set aside.
2. Add olive oil to a skillet over medium-high heat.
3. Add 1/3 of onion and 1 tablespoon of garlic, and sauté until the onion is translucent, about 4 minutes.
4. Add ground turkey and ground pork to skillet. Reduce heat to medium, and cook until meat is thoroughly browned, about 15 minutes, stirring occasionally.
5. Add black-eyed peas to a large Dutch oven, preferably cast iron, and cover with 2 1/2 inches of water.
6. To the large Dutch oven, add meat mixture, remaining onion and garlic, Worcestershire, Creole seasoning to taste, basil, wine and rice.
7. Bring to a boil, reduce heat to medium, and simmer until peas are soft, about 1 1/2 to 2 hours, stirring occasionally. Add additional water if necessary.
8. Serve with buttermilk biscuits.