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Black-eyed pea dip for a new year

It’s that time of year when we our thoughts are simultaneously in the past via reflection and the future via resolution. It’s also that time of year when we must eat black-eyed peas.

I’ve written plenty about black-eyed peas and why we Texans (and other Southerners) eat them on New Year’s Day. I’ve also given you some recipes.

This year, I had the honor of picking black-eyed peas at my grandma’s farm. And let me tell you, if you ever have the opportunity to eat fresh black-eye peas straight right out of ground, you’re in for a treat. When preparing the still-green black-eyed peas, she kept it simple by only seasoning them with a bit of salt, pepper and ham. And for the duration of my visit, it was all I wanted to eat. (Well, almost, as she had also made a chocolate pie.)

I can’t get fresh ones here in the city. I can’t even find dried ones. So my recipes always have a canned option. You can hardly go wrong with classics such as Texas caviar or a delicious soup I made last year called Good Fortune Soup. But those are for the converted, those who already love black-eyed peas. What about something for those who don’t love black-eyed peas?

Black-eyed pea dip with garlic and bacon | Homesick Texan
I recently made a black-eyed pea dip. I seasoned it with garlic, bacon, cilantro and jalapenos, I made it creamy with a bit of cheese and I served it warm with tortilla chips. If you don’t like black-eyed peas, this might be the one for you—it already converted one nonbeliever and I’d be thrilled if it could convert more.

But before I eat my black-eyed peas, I need to decide how I want their good fortune to guide me in the new year. 2008 was a roller coaster of a year—and like all of you, I’m looking forward to an awesome 2009. Here are some of my resolutions that I hope will make 2009 a more wonderful year:

1. Cure a ham in my refrigerator, hopefully in time for Easter. All the recipes I saw called for saltpeter, which is impossible to find because it’s also used to make explosives (and I did not know this so that might explain all the strange looks I got from shopkeepers when I asked if they stocked it). But thanks to Michael Ruhlman, I now know I can use curing salt instead.

2. Learn more about Asian and Caribbean cooking. Fortunately for me, two books by blogging friends are arriving this year to guide me in my education: Jaden’s Asian home cooking cookbook and Cynthia’s Caribbean cookbook.

3. Speaking of books, perhaps I’ll write one. People keep asking me when I’m going to write a book. Well, it’s been a long, strange journey and no, I’m nowhere near the end yet. But, I hope to at least fashion a book proposal this year that someone besides my mom will want to read.

4. I want to make fresh masa. Steve Sando became my hero this year by demonstrating how to make masa at home. I’ve long wanted to do this and have even seen the manual grinders at area cookware stores. But Steve got an electric masa grinder in Mexico, which makes the process such a snap, you could have fresh masa tortillas every day!

5. Finally, I just finished seeing “Slumdog Millionaire” and I think India should be my next big trip. I have a friend that lives in Dehli, so what am I waiting for?

What are some of your resolutions for 2009? Happy New Year!

Black-eyed pea dip with garlic and bacon | Homesick Texan

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5 from 1 vote

Bacon black-eyed pea dip

Servings 8
Author Lisa Fain

Ingredients

  • 4 pieces bacon
  • 2 cloves garlic, chopped
  • 1/2 cup chopped cilantro
  • 1 (15-ounce ) can black-eyed peas, drained
  • 1 teaspoon chili powder
  • 1/8 teaspoon or to taste cayenne pepper
  • 1 tablespoon lime juice
  • 1 jalapeno, seeded and diced
  • 1/4 cup shredded Monterrey Jack
  • Tortilla chips, for serving

Instructions

  • In a skillet on medium low, cook the bacon. When done, remove from the skillet crumble and place in a blender.
  • Pour 2 tablespoons of the grease into the blender, then add the garlic to the skillet and cook on medium for 30 seconds. Add to the blender along with the blender black-eyed peas, chili powder, cayenne, lime juice, and jalapeño. Pulse until ingredients are well mixed together.
  • Place the dip into skillet, turn on low heat and slowly fold in shredded cheese. Cook until melted, about a minute. Place in a bowl and serve immediately with tortilla chips.

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48 Comments

  1. Thanks for sharing that blackeyed pea dip recipe! It looks awesome! I too, am a Homesick Texan. We’ve been in CA now for almost seven years. No matter where we live, we always have the ham, blackeyed peas, and greens at midnight on New Years Eve! Most of our friends have never heard of that Southern Tradition and most have never had blackeyed peas, but they are quickly converted.

    I’m glad I found your blog.

  2. definitely write a book! i go to your blog anytime i want to cook anything that brings back memories of growing up in san antonio and eating all food that is texan now in and around austin…. i've shared the "Tex-Mex Cookbook" as a gift because I love the stories and recipes. I'd love to share your book with friends as well – what a great gift it would make – in time for the holidays?!

  3. Morgan D. says:

    I used this recipe for my new years day party this year and it was a huge hit. I doubled up to have enough to go around. I halved the cilantro for my personal taste and added a little sour cream because it was too thick to scoop at first. Everyone loved it! Thanks! I've been subscribing to your blog for a while now, but this is the first time i got to try out a recipe and it was a total success.