Zesty New Year Black Eye Peas

I know it's not New Year's yet, but since this recipe calls for an overnight bean soak, I thought I'd toss it together for you to try out this weekend.

As many of you may know, in the South serving black eye peas for New Year's is a long-standing tradition.  It's supposed to bring you luck, and prosperity, and they're usually served alongside a heapin' helpin' of collard greens (that symbolize money, i.e. folded bills).

So to start you off right in 2012, here's a hearty bean casserole I think you might like.  It's a variation of a dish I found in one of my lowfat cookbooks (who's looking out for you at the end of this holiday season?) and figured it would be tasty and filling.  Besides, who can't use an extra boost of luck now and then.

Zesty Black Eye Peas

2 cups black eye peas, soaked overnight
1 tbsp veggie oil
1 lg onion, chopped
4 tbsp tomato paste
4 tbsp soy sauce
2 tbsp molasses
1 tbsp honey
2 cups veggie stock
1 tsp dry mustard
1/2 tsp rosemary
1/2 tsp dried thyme
1/2 tsp ground sage
1/2 tsp black pepper
1 small orange, for peel and juice
1 tbsp cornstarch
1 red pepper, deseeded and cut into chunks
1 green pepper, deseeded and cut into chunks
flat leaf Italian parsley for garnish (optional)

DAY 1

Soak the peas in cold water overnight.  Put in about 2x as much water as there are beans (because trust me those puppies will soak that liquid up).

DAY 2

Rinse the peas and place in a saucepan.  Cover the peas with water and bring them to a rapid boil, then let them boil for about 10-12 minutes.

Drain the peas and put them in an ovenproof casserole or covered dish.

Heat the oil in a deep pan and then saute the onion for about 5 minutes, or until translucent.

Add in the tomato paste, soy sauce, molasses, and honey.

Pour the veggie stock over the mixture and bring to a boil.

Whisk in the mustard, rosemary, thyme, sage, and black pepper.

Then pour the stock mixture over the peas in the casserole dish (or in this case bean pot).  Add a bay leaf to the mix.

Pare off three strips of orange rind.  Add the rind and a bay leaf to the beans in the dish.

Cover and cook in oven at 300 degrees for 55-60 minutes. 

Remove dish from oven.  Mix juice from the orange with the cornstarch to make a paste then stir into the bean mixture.

Add in the pepper pieces.

Then cover and put back in the oven for another 55-60 minutes until the sauce is thick and the peas are tender.  Remove and discard the orange peels and bay leaf.

Garnish with the parsley and serve up with your favorite crusty bread.