Black-eyed peas are usually eaten on New Year‘s as it is said that eating black-eyed pea is considered lucky. In the United States, particularly in the South, eating black-eyed peas on New Year’s day will bring good luck througout the year. Yearly, many people are looking for black-eyed peas recipes. Here are some recipes that you can try to serve for New Year’s day for cooking black eyed peas…

Texas Caviar Black-Eyed Peas Recipe
Caviar refers to the hearty richness of this dip, but it’s actually more like a Mexican hummus, filled with onions, chiles, cilantro and cumin. Serve with tortilla chips. Make 2 to 3 days in advance so the flavors can meld.

Prep Time: 10 minutes
Ingredients:
1-1/2 cups chopped seeded tomato
1/3 cup thinly sliced green onions
2 Tablespoons canned chopped green chiles
2 Tablespoons white wine vinegar or white vinegar
1 Tablespoon minced seeded jalapeno or serrano chile pepper
1 Tablespoon chopped fresh cilantro
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
2 garlic cloves, minced
1 (15.8-ounce) can black-eyed peas, drained
Fresh cilantro for garnish

Preparation:
In a large bowl, combine tomatoes, green onions, green chiles, vinegar, jalapeno or serrano chile pepper, chopped cilantro, olive oil, salt, cumin, cayenne pepper, garlic, and black-eyed peas until well combined. Cover and refrigerate 2 to 3 days to let flavors meld.

To serve, garnish with fresh cilantro leaves and accompany with colorful tortilla chips.

Yield: 14 (1/4 cup) servings, about 3-1/2 cups

source: homecooking.about.com

Smoky Black-Eyed Peas

Ingredients
1 meaty smoked ham hock
1 medium onion, coarsely chopped
1 jalapeño, seeded and finely chopped
3 quarts water
3 pounds fresh black-eyed peas or purple hull peas, shelled (about 6 cups), or three 10-ounce packages frozen shelled black-eyed peas
Salt and freshly ground pepper

Directions
1. Cut some of the meat from the ham hock into large chunks. In a large saucepan, combine the ham hock and meat with the onion, jalapeño and water and bring to a boil. Reduce the heat to moderately low and simmer until the meat is tender, about 2 hours.
2. Add the black-eyed peas to the ham broth and cook over moderate heat, stirring occasionally, until the black-eyed peas are tender, about 45 minutes. Drain the black-eyed peas in a colander. Cut the meat into 1/2-inch pieces; discard the bone. Transfer the meat and black-eyed peas to a bowl, season with salt and pepper and serve.

Make Ahead – The black-eyed peas can be refrigerated for up to 2 days. Let them return to room temperature and reheat gently before serving.

Serve With – Green-Tomato Pickle or any pickled relish.

source: foodandwine.com

Other Black-Eyed Pea Recipes:
Black-Eyed Pea Soup with Smoked Turkey and Collard Greens
Martha Stewart Black-Eyed Pea Recipes
Black-Eyed Pea Recipes from AllRecipes.com
Black-Eyed Pea Receipes from epicurious.com
Black-eyed Pea Corn Bread

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