Thursday, December 30, 2010

New Years BEP's Recipe and Familial Flare

Okay, I know it's been a while between visits, but this recipe is so worth the wait!  You know how your Grammaw always made black-eyed peas on New Years day and practically force fed you a tablespoon, by the way Grammaw, you are a wonderful Southern cook but I never liked your BEPs.  Love you bunches though!  Well, this dish is so different. It's exciting for me to try something so outrageous, like, well, trying to make black-eyed peas taste good, but I nailed it.  I really nailed this one on the head.
Today, I was thinking about what I really need in the New Year and I thought about my Grammaw who is steeped in superstition because she grew up on a tennant farm in Clover, Virginia, for who knows how many generations, where the folklore is almost gospel truth, no kidding, and you have to eat BEP's on New Years or live a life marred with disappointments, like Cain, wandering through where ever for how ever long.  It's been a while since that Sunday school lesson.
New Year's Blue Moon
Well, what I need is a break! You know, I want to make it on this big blue ball that is hurtling through space at cosmic speeds.  I would really like to be or do something tres extraordaire. Well, I digress. I apologize.  I just want you to know that you can eat your BEPs and enjoy them immensely too.  But, there is a catch for those who have not had the pleasure of tasting my spice mix, bangarang! Oh, I wish I could give you a bottle but sadly, it is for family and friends only as gifts at the moment, until I get the KITCH certified.  I'm praying for a New Years miracle, since it didn't happen at Christmas, that I will miraculously fetch my Virginia Department of such and such paperwork, fill it out completely and finally stick it in the blue box, and so one and so forth.  Then, you will see my spice blend, bangarang! all over the place and it will have a Virginia's Finest sticker on it, because they will love it so much they will want to do the paperwork for me. . .well, that may be a stretch, but a girl can dream right?
Ooh da lol lee, you will love this recipe! Drum roll please!! Da da da da da da da da da da da. . .. bing! bash! crash! ting!

GreenHearts BEPs
GreenHearts BEPs

1 package dried black-eyed peas, cooked to package directions
2 (14 oz) cans of diced tomatoes or 6-8 fresh, diced maters
1 Tbsp. vegetable or canola oil
1 chopped onion
3 cloves minced garlic
1/8 cup bangarang! spice blend
2 Tbsp. sugar
and fresh copped cilantro, I like mine in full leaves.

Cook BEP's according to package directions.  Drain and set aside.  In a large pot or skillet, heat your oil to medium and cook your garlic and onion until translucent.  Add the BEPs, bangarang, tomatoes and sugar.  Cook while stirring occasionally for 5 minutes. Remove from heat.  Stir in a bunch of cilantro leaves and enjoy while warm.
This is me, hahah! Real time!
I bet this would be so good on top of some Stacey's sea salt pita chips, especially if you wanted to pulse this BEP dish a couple of times in a food processor so it's slightly chunky, but easier to apply onto a crisp.  I forked mine down and had seconds, but to each their own. 
Any who, kiss kiss, and may it be your best dish!