Growing up, Halloween always meant one thing – Chili!  We weren’t allowed to head out for trick-or-treating until we had finished at least one bowl of chili.  This has become quite a tradition in my family.  No matter where I am,  I always  chili on Halloween.

Even though there are no more trick-or-treaters in her house, my Mom still makes “THE” Chili every Halloween.  Like any other holiday, my Mom and I always talk on  Halloween and the first thing we talk about is the chili.  We have used the same recipes for years.  This year, however, is going to be different.  This year we are making our chili with Black-eyed Peas.

This change seems especially fitting this year.  It was exactly one year ago I had the idea to sell Peas.  And, nothing has been the same ever since.  Even my chili.

I hope you enjoy this special recipe!

THE Black-eyed Pea Chili

Ingredients:

1 pound ground beef

1 pound ground turkey

I large can tomatoes

4 small cans Black-eyed Peas

2 large onions

1 large package frozen corn

1 tablespoon Chili powder

I can beer – I recommend PBR

Salt and Pepper to taste

Tabasco

Directions:

Saute meat and onions

Add remaining ingredients and bring to a boil

Reduce heat

Simmer 1 hour

Douse with Tabasco

Top with sour cream, shredded cheddar, avocado, and tortilla chips

Remember no trick-or-treating until you’ve had at least one bowl.

Be safe and enjoy!

Photo credit: The Frugal Law Student, http://www.frugallawstudent.com/category/holidays/

Submit a recipe: Have a old family pea recipe? Something new you would love to share? Send it to me at Pea Headquarters and see if you win a custom designed pea bag by me! I give away one custom designed bag every month to the best pea recipe out there so get those recipes out, peas flyin! I’ll also feature your recipe on my website! Send it on in! submit YOUR black-eyed peas recipe!

We like Money. We like Salad. We like Money Salad!

Serves 4 as a main dish and 6 as a side dish

This salad of black-eyed peas and crunchy vegetables tossed in a light vinaigrette is a traditional New Year’s dish yet suited to other meals as well. Spicy, zesty and colorful, the black-eyed peas in the salad may resemble caviar to some wishful eaters. Enjoy as a main dish with warm cornbread or serve as a side dish to complement pork chops or chicken.

Ingredients

Method

To make the dressing, whisk together avocado oil, vinegar, garlic, mustard, chile pepper, oregano and hot sauce. Set aside.

In a large serving bowl, mix black-eyed peas, pimento peppers, bell pepper, green onions, red onion, celery and salt to taste. Stir in the dressing, tossing well to combine thoroughly. Allow this to sit for at least a few hours or as long as overnight in order to blend the flavors. Before serving, taste and adjust the seasonings.

Serves 6

Colorful vegetables, ground turkey, black-eyed peas and light cornmeal dumplings yield a highly flavorful and satisfying soup.

Ingredients

Soup

Method

Prepare soup by combining 1/4 cup whole wheat flour, cumin and salt in a small bowl. Break off teaspoon-sized chunks of ground turkey and lightly dredge them in flour mixture. Heat olive oil in a sauté pan over medium heat. Add turkey chunks and brown them on all sides. Do not worry about cooking them fully, as they will finish cooking in the soup. Set aside.

Melt butter in a large soup pot over medium-high heat. Add carrots, celery and onions and cook for about 5 minutes, until fragrant and starting to turn translucent. Add remaining 2 tablespoons whole wheat flour and cook, stirring constantly, until flour starts to lightly brown. Stir in chicken broth, water, cumin, black-eyed peas and browned turkey chunks and bring to a simmer, 7 to 10 minutes. Add red pepper, zucchini and Swiss chard and bring soup to a rapid simmer, 4 to 5 minutes.

Meanwhile, make dumplings. Combine cornmeal, baking powder, eggs, flour, salt, milk, scallions and jalapeño in a small mixing bowl. Mix until well combined.

Drop tablespoons of cornbread batter into the simmering soup. Space them out so they do not stick together while cooking. Cook uncovered for about 5 minutes. Reduce heat, cover, and cook gently for 15 minutes. Test that dumplings are fully cooked before serving.

Serves 4 to 6

A steaming bowl of this thick soup is said to bring good luck for the coming year, but you don’t have to serve it only on your New Year’s menu. Smoky ham and vegetables add depth of flavor to simple black-eyed peas and rice. Note that the black-eyed peas need to be soaked for at least 6 hours ahead of time.

Ingredients

Method

Rinse black-eyed peas and soak in water to cover for 6 hours or overnight. Drain peas and transfer to a large soup pot. Add water, onion, ham shank and thyme. Bring to a boil. Reduce heat, cover and simmer until peas are tender but still whole, about 45 minutes. Add rice, green pepper, cayenne, salt and pepper. Cover and simmer until rice is tender, about 15 to 20 minutes. If desired, season with red chile pepper hot sauce. Remove ham shank before serving.

Many people claim they don’t like black-eyed peas. I disproved that theory many times over with this recipe. If you met me while I was out sampling, here is the recipe for the hummus you all fell in love with! Thanks to Tami Hardeman of Running with Tweezers fame for the recipe and the photo. The link to the recipe on her blog is below.

Ingredients

Method

Ingredients

Method

Combine cream cheese, peas, onion, garlic, Picante, Worcestershire and hot sauce in food processor and process smooth. Sprinkle cold water over gelatin in small pan and let stand 1 minute to soften. Cook over low heat to dissolve gelatin, then add to pea mixture and process 30 seconds. Spoon into oiled mold or springform pan. Cover and chill and firm. Unmold and sprinkle with parsley.

Ingredients

Method

Marinate several hours or overnight in Zesty Italian Dressing. Can make 2 days ahead.

Ingredients

Dressing:

Method

Combine and serve at room temperature