Growing up we always had black eyed peas on New Years Day for good luck. I have forgotten to make them the past few years. This year I wanted to do a little spicy twist. I knew that my kids wouldn't be a huge fan of eating black eyed peas right now, so I didn't worry about making them too hot.
I took a bag of frozen organic black eyed peas and cooked them on the stove, just as the bag suggested.
In a separate frying pan, I melted about a tablespoon of butter. Added a few tablespoons of fresh minced garlic, half an onion chopped, a little salt and pepper and sauteed it for a few minutes. Then I added chopped jalapeno peppers (about a tablespoon and a half, but you could add more or less depending on how hot and spicy you want it to be) and about a teaspoon of dried cilantro. I sauteed that until the onions were clear and all the flavors had been cooking together, which was probably another three-five minutes.
I drained the black eyed peas, put them back in the pan and added the garlic, onion and jalapeno mixture. I mixed it all up and then served it.
This was a delicious side dish. Throughout the week, I made spinach salads and added the black eyed peas to the salad. It gave the salad an additional kick.
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