Lucky Olympian Black Eyed Peas with TeChef

Lucky Olympian Black Eyed Peas with TeChef
In my ongoing series of foods to make during the Olympics, I have decided to make ‘Lucky Black Eyed Peas’. Black eyed peas with greens are traditionally made in the South to bring luck into the New Year. The theory is ‘eat poor’ on New Year’s Eve (peas), and then one will be rich into the New Year. Black eyed peas also look like little gold coins, as another theory goes. As I’m rooting for Team USA to bring home the gold, it just seemed like the perfect dish! Many Olympians who have trained their whole lives for this event, do come from humble beginnings.So in the spirit of the black eyed pea luck tradition, I hope all Olympians will reap the rewards of their tremendous efforts and experience great success after the event – they most certainly deserve it! Black eyed peas are also rich in protein, which is an excellent food choice for an athlete – or those of us who like to watch athletes on TV from our couch.

I received a beautiful TeChef Wok to review, and was excited to use it on this dish because I could saute the onions and then keep everything in the same ‘pot’ as I simmered my peas on low heat for two hours.

black eyed peas

Many of the recipes I make are vegetarian, so feel free to add meat of your choice to this recipe if you desire. Many add ham or bacon to a black eyed peas recipe in the simmering process.

You Will Need:

  • 2 lbs. black eyed peas (soaked over night )
  • 2 tsp. salt
  • 1 large white onion,diced
  • 1 tablespoon olive oil
  • 3 bay leaves
  • 2 cups of vegetable stock
  • additional water to first cover the peas
  • 1/2 tsp. black pepper
  • 1 tsp. allspice
  • 6 garlic cloves, smashed
  • 1/4 c. of your favorite hot sauce ( I used Tapatio)
  • 2 lbs. rainbow chard, with the center vein cut out and greens chopped.


How To Prepare:

In the  TeChef Wok, saute the onions and garlic in the olive oil until slightly translucent. Cook for about 5 minutes. Because the  TeChef Wok has a safe non-stick finish, only 1 tablespoon of olive oil is needed to do the onions. I recommend using a plastic spatula, as you don’t want to scratch the non-stick finish.

Add peas and add vegetable stock. Add additional water until it covers the peas about an inch.

Add the bay leaves and allspice.

Set to low and cook for 2 hours or until tender.

Add collard greens and hot sauce and cook for another 30 minutes on low. Keep the glass lid on in order to maintain the moisture. I love the TeChef Wok‘s glass lid so I can see what is going on without having to lift it!

Adjust seasonings.

Serve in bowls! If it’s too spicy for some guests, I recommend a dollop of sour cream on top to help cool the tongue – but spicy is good!

The  TeChef Wok is very easy to clean. Rinse with cool water when done cooking to cool the pan down. Then follow with warm soapy water and a sponge. Everything wipes out clean and towel dry.

The  TeChef Wok is available on Amazon and makes life so much easier when doing ‘one pot’ meals! Its spacious design makes it easy to layer ingredients and non-stick finish makes it easy to cook with and clean.

* I received the  TeChef Wok in exchange for an honest review, but all opinions and experiences with this product are that of my own.

Watch it being made! 

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