- Main dish: Black-eyed peas with chicken sausage and BBQ sauce. We’re going to simplify this year by using 2 cans of black-eyed peas, drained, instead of starting from scratch with dried peas. We’ll make this on the stove-top, rather than baking them in the oven, and omit the brown sugar. Recipe below.
- Mini corn muffins
- Fruit for dessert: fresh blackberries and apple slices
- Iced tea
Simplified Black-Eyed Peas
2 cans (about 15.5 oz each) black-eyed peas, rinsed and drained
1 lb link mild Italian chicken sausage, or your favorite
2/3 small onion, chopped
2 tsp prepared mustard
2/3 cup prepared barbecue sauce, made without high fructose corn syrup (such as Trader Joe’s Kansas City Style)
In a skillet over medium heat, brown sausage and onions; drain off excess fat. Stir in mustard, salt, and barbecue sauce. Add the cooked black-eyed peas, and stir well to coat. Heat gently until mixture is warmed through. Add about 1/3 cup water or more as needed to keep the mixture well-coated. Make sure the black-eyed peas do not get mushy. Serves 6 to 8.
Adapted the recipe for “Happy New Year Peas” from Diana Rattray, southernfood.about.com.