Tag: Black Eyed Peas

Black Eyed Peas Hash with Chorizo and Eggs

NOTE: I was sent a Deiss 5-Piece Nylon Utensil Set in order to write this post and host a giveaway. All opinions are mine alone.

Happy New Year! There are a bunch of food traditions for New Year’s Day, including eating Black Eyed Peas to bring prosperity in the new year. Last year, I made Black Eyed Peas with Collard Greens. This year, I thought I’d make a brunch recipe that’s hearty enough for New Year’s Day – Black Eyed Peas Hash with Chorizo and Eggs.

This recipe for Black Eyed Peas Hash is made with potatoes, onions, bell peppers, black eyed peas, chorizo, eggs, and tomato.

To start the New Year off right, Deiss Kitchenware was kind enough to send me a 5-Piece Nylon Utensil Set that includes a Soup Ladle, Slotted Turner, Spaghetti Server, Serving Spoon, and Slotted Serving Spoon.

Source: Deiss Kitchenware

I ended up using 3 of the 5 utensils in this recipe and found them to be really handy. Made of BPA-free nylon, the utensils are both flexible and sturdy, so they adapt nicely to different types of cooking. The utensils can withstand temperatures up to 480° F and are non-stick, so they won’t scratch your non-stick cookware. Nylon utensils are easily cleaned, and don’t stain or accumulate odors.

Source: Diess Kitchenware

Deiss is also providing a second 5-Piece Nylon utensil set for a giveaway! Details after the recipe.

Ingredients:

  • 1 tablespoon olive oil
  • 8 oz chorizo, diced
  • 4 russet potatoes, cut into bite sized pieces (about 2 cups)
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • salt and pepper, to taste
  • 1 15 oz can black eyed peas, rinsed and drained
  • 1 tablespoon Worcestershire sauce (check brand to ensure gluten-free)
  • 1 tablespoon Dijon mustard
  • 4 large eggs
  • 1/4 cup cherry or grape tomatoes, halved
  • 2 teaspoons fresh thyme, for garnish

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Black Eyed Peas with Collard Greens

Happy New Year! I’m a bit late in posting this recipe, but honestly, this comfort food Southern staple for Black Eyed Peas with Collard Greens makes for a delicious meal on any cold winter night.

Black eyed peas are a New Years Day staple in the South, as eating them on New Years Day is thought to bring you prosperity throughout the year.

This version is a bit of a fridge and pantry cleaner. Or, at least it was for me after hosting a New Years Eve party.

I used leftover sandwich rolls to make bread crumbs, leftover bacon from New Years Day morning,  collard greens from a Blue Apron meal I forgot to make (oops), and then added in what was left of the onions, garlic, carrots and herbs I had on hand, which kind of turned this recipe into a cassoulet of sorts.

Ingredients:

  • 1 cup dried black eyed peas
  • 6 oz bacon, chopped
  • 1 yellow onion, chopped
  • 6 garlic cloves, minced, divided
  • 1 large carrot, peeled and chopped
  • salt and pepper, to taste
  • 1 (14 oz) can diced tomatoes, undrained
  • 2 sprigs of rosemary, divided
  • 4 sprigs of thyme, divided
  • 1/2 teaspoon hot sauce, or to taste
  • about 1 cup chopped day old bread (I used one sandwich roll)
  • 1 tablespoon olive oil
  • 1 bunch collard greens, ribs discarded, leaves chopped
  • 2 cups cooked rice

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