Black-eyed peas: a New Year's tradition common to Jews and southern US

[Guest guest]

Selection from article that will appear in this week's Jerusalem Post:

 

Since human nature is universal, I have never found it surprising that

seasonal and life-cycle celebrations of very different cultures

express similar ideas and emotions, often using similar observances or

customs. Despite this, I was very surprised to find an unexpected

connection between Rosh Hashanah and the American New Year's

celebrations. As holiday moods go, few could be more different than

the celebratory but reflective atmosphere of Rosh Hashanah and the

alcohol-driven gaiety of the typical New Year's Eve party. Yet

champagne at midnight is not the only traditional food Americans serve

on New Years. Across the southern United States, especially from

Georgia to Texas, black-eyed peas are served as symbol the prosperity

desired during the coming year. The same earthy beans, called lubia

in Hebrew, is one of the symbolic foods eaten by many Jews (especially

of Sephardic or Middle Eastern origin) on Rosh Hashanah. The Jewish

custom is derived from a word play on the pea's Aramaic name " rubia "

and the Hebrew word " yirbeh " (will increase). So Jews eat them after

express their wish that " our merits may increase. "

 

Whatever symbolic virtues people attribute to black-eyed peas, their

nutritional values is undisputed. They are a good source fiber,

folate, iron, potassium and protein. Cooked without salt, a half-cup

serving of unadorned back-eyed peas, has 100 calories, 6.7 grams of

protein, almost no fat, 12% of the US official recommended daily

intake of iron and 44% of the RDA of folate.

 

When cooking any dried beans, remember that salt and acidic foods

(including as tomatoes, lemon juice and vinegar) toughen the surface

of the beans and should be added only when they beans are almost tender.

 

A popular recipe, which was a hit on my Rosh Hashanah table, is a

spicy bean salad known as " Texas Caviar. "

 

Texas Caviar

 

Ingredients:

1 1/2 cup dry black-eyed peas

1 green bell pepper, chopped

2 tsp. seeded hot pepper, minced (or to taste)

1/2 cup chopped green onion

1 clove garlic, or to taste, minced

1 Tbl. dry oregano or other herb, to taste

1 cup olive oil

1/4 cup vinegar

1 Tbs. mustard

Cilantro to taste, chopped

Salt and coarsely ground black pepper to taste

 

Preparation:

Soak the peas overnight in cold water or place in water to cover plus

2 cm, bring to a boil, cover and let sit one hour.

Drain, simmer in new, unsalted water until tender.

In a large bowl, combine black-eyed peas, hot pepper and minced

garlic. Toss gently.

In smaller bowl, whisk together the oil, vinegar, mustard and dried

herbs. Add dressing to black-eyed pea mixture. Mix thoroughly while

the beans are still hot.

Let the beans cool a bit, add green bell pepper, green onion and

cilantro. Season with salt and black pepper to taste. Let mixture set

in the refrigerator for approximately 6 hours.

[Guest guest]

Shoshana,

 

Here is my recipe for::

 

Black-eyed Peas and Rice

 

1 lb. dried black-eyed peas

1 bay leaf

1 tsp. oregano

1/2 tsp. thyme

1 tsp. dried cilantro or basil

cayenne pepper, to taste

sea salt and freshly ground pepper, to taste

2-3 Tbs. extra virgin olive oil

2 red onions, chopped

1 yellow pepper, cored, seeded, and chopped

2 celery stalks, chopped

4-5 garlic cloves, minced

1 28 oz. can plum tomatoes

2 1/2 cups cooked brown rice

chopped red onion, and harissa sauce for garnish

 

Rinse and clean the black-eyed peas, then soak them in

fresh cold water overnight.

 

Drain and rinse the beans, adding them to a heavy soup

pot and covering them with more fresh cold water.

Bring to a boil and add in the bay leaf, oregano,

thyme, cilantro, cayenne, sea salt and black pepper.

Lower heat, cover and simmer the beans for 2-3 hours,

checking every so often, and adding more water if

necessary.

 

In a medium skillet heat the olive oil and sauté the

onion for 3 minutes. Add in the chopped yellow pepper,

celery and garlic and sauté until tender.

 

When the black-eyed peas are done, add in the sautéed

vegetables, tomatoes, and cooked brown rice. Break

apart the tomatoes with a wooden spoon if they are

whole. Stir together well and heat through for another

5-10 minutes. Taste and make seasoning adjustments.

 

Serve in large soup plates, garnished with chopped red

onion and hot sauce.

 

Serves 4-6.

 

Enjoy!

Karina

 

 

 

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" We see the world, not the way it is, but the way we are. " The Talmud