Friday, December 30, 2011

Recipe ~ Texas-Tuscan Lucky Black-Eyed Peas

Folklore has is that eating Black-Eyed Peas on New Year's Day brings prosperity to the pea eater. This links to the fact that the peas represent prosperity; they swell when cooked. (They're kinda like me; I swell when I eat!).

Whether the prosperity belief is fact or fiction, we think you'll enjoy this tasty foodie favorite from our cucina to yours.

This recipe takes tried and true Texas staples of jalapeños and bacon and marries them with Italian Pancetta, EVOO and garlic for a taste that's the best of both worlds!

Ready for some prosperity and "Peas on Earth?"



22 ounces | Black-eyed Peas, cooked and drained
2 | Medium White Onions, chopped
3 | Texas-sized Jalapeños, chopped
3 Strips | Pepper Bacon, diced
3 ounces | Pancetta, diced
4 Tablespoons | EVOO
6 cups | Chicken Stock
5-6 Cloves | Fresh Garlic, chopped
To Taste | Salt (we prefer gray salt)
To Taste | Black Pepper, freshly ground

What To Do:

1.To cook the peas, bring 3 cups water to a boil. Add the peas and once the water returns to a boil, reduce heat to a slow boil and cook 8-10 minutes, under tender. Drain and discard water. Set peas aside.

2. In a large pot, sauté until tender the onions, jalapeños, bacon and pancetta and the EVOO.

3. Add the peas and the rest of the ingre-dients and cook over medium heat for 10 minutes.

Serve warm. You can also partner the peas with some delicious and cheesy Texas Cornbread.

We hope this tasty recipe brings you molta buona fortuna (lots of the good luck).

Mangia! : Mangia!

More of our favorite recipes here

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