Black Eyed Pea Succotash
According to Southern folklore, eating black-eyed peas on New Year’s Day is said to bring good luck in the new year. Well, it certainly can’t hurt to test this charming legend, so here is a nice recipe for succotash. Adapted with permission from strongertogether.coop.
- 1 tablespoon olive oil
- 1/4 cup yellow onion, finely diced
- 1 carrot, sliced
- 1 cup sliced button mushrooms
- 1 clove garlic, minced
- 1 15-oz can black-eyed peas, drained and rinsed
- 1 cup edamame, shelled, frozen
- 1 cup sweet corn, frozen
- 1/2 cup fresh cilantro, roughly chopped
- 1/2 jalapeno pepper, finely diced
- 3 scallions, chopped
- 1 1/2 tablespoons smooth Dijon mustard
- 1 1/2 tablespoons sherry vinegar
- 1 tablespoon honey
- Pinch cinnamon, ground
- 1/2 teaspoon chili power
- Salt and pepper to taste
- 8 chicken or turkey sausages (optional)
- Heat oil in a large skillet over medium heat and add the onions, carrot, mushrooms, and garlic. Season with salt. Sauté until veggies are soft, about 8-10 minutes.
- Add black-eyed peas, frozen corn and frozen edamame. Stir until frozen vegetables are thawed and everything is hot. Remove from heat.
- Whisk together the honey, mustard, vinegar, cinnamon, and chili powder.
- Toss the vegetables together with the dressing.
- Prepare the sausage links according to directions.
- Serve sausages with succotash on the side.