Ready for a prosperous year ahead? Don't take chances and break from tradition. Serve black-eyed peas and walnut lettuce wraps for a fun, festive and healthy holiday dish!
In case you didn't know, serving black-eyed peas on New Year's Day is a tradition that is said to help usher in luck and prosperity in the year ahead. This is a Southern tradition, but one that has spread far and wide. Often served with greens and cornbread, black-eyed peas are tasty served just about any way you'd like!
Take this time to sit and enjoy dinner with family and friends. This could be a great way to start the New Year off right -- family dinner time! Earlier this year, Anderson Cooper started the "Anderson" Family Dinner Challenge where he committed to spending at least one dinner a week, cooking and eating with family and friends. He encouraged families around the country to participate, too. The ground rules:
- No one can be late
- No TV or cell phones
- Everyone has to try everything served
- Every night during dinner, play one game
Why not give it a try with your family, too. Whether or not you follow Anderson Cooper's rules, the idea is simply to spend time together over dinner.
This black-eyed pea recipe is a healthy, traditional option for a New Year's Day meal, and a good start to a few resolutions for the year ahead!
Black-eyed peas and walnut lettuce wraps recipe
Recipe adapted from California Walnuts.
- 2 cups frozen black-eyed peas
- 3/4 cup water
- 2 tablespoons olive oil
- 1 onion, diced
- 1-2 garlic cloves, minced
- 1/2 red bell pepper, seeded and diced
- 1/2 an orange or yellow bell pepper, seeded and diced
- 6 ounces butternut squash, cut in 1/2-inch dices (about 1 cup)
- 1/2 cup chopped walnuts
- 1/4 cup white wine vinegar
- 2 tablespoons chopped cilantro
- 2 teaspoons prepared hot sauce
- Salt and pepper to taste
- 16 leaves iceberg lettuce or butter lettuce
- Use a medium-sized saucepan and add the black-eyed peas and water, bringing it to a boil. Once it boils, reduce the heat and simmer it for about 30 minutes. Leave the cover on the pan. Cook until the black-eyed peas are tender. Drain the black-eyed peas of any leftover water and then transfer them to a large bowl and set them aside.
- Add the olive oil to a skillet. Once hot (over medium-high heat), add the onion, bell pepper, butternut squash and saute the mixture for about 5 minutes. Add the garlic toward the end of your cooking time. Stir the mixture often while cooking. Reduce the heat to a low temperature. Keep the skillet covered and cook for approximately another 5 minutes. Add the walnuts to the mixture.
- Add the black-eyed peas mixture along with the vinegar, hot sauce and cilantro. Toss everything well to combine. Add the salt and pepper to taste.
- When you're ready to serve, add the mixture to individual lettuce leaves. Fold the leaves in half and eat them like you would a taco.
Start the year off on the right foot! Here's to good food, good times and a good year ahead!
More Sunday dinner recipes to try
Back to basics with meatballs and pasta
Creamy chicken and wild rice casserole
Shrimp po' boy sandwiches