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. Tempeh bacon and vegetables add depth of flavor to simple black-eyed peas and rice.
Servings: Serves 4 to 6
Ingredients 2 cups dried black-eyed peas , rinsed1 medium yellow onion , chopped1 tsp. dried thyme1 cup uncooked long-grain rice2 strips tempeh bacon , chopped1 medium green bell pepper , cored, seeded and choppedPinch of cayenne pepperSalt and pepper , to tasteTabasco sauce (optional)
Put black-eyed peas into a large bowl, cover with water and set aside for 6 hours or overnight.
Drain black-eyed peas, then transfer to a large pot. Add 6 cups of clean water, onions and thyme and bring to a boil. Reduce heat, cover and simmer until black-eyed peas are tender but still whole, about 45 minutes. Add rice, tempeh bacon, peppers, cayenne, salt and pepper. Cover and simmer until rice is tender, about 15 to 20 minutes. Season with Tabasco sauce, if you like. Ladle into bowls and serve.
Per serving (5oz./142g-wt.): 130 calories (5 from fat), 0.5g total fat, 0g saturated fat, 6g protein, 24g total carbohydrate (5g dietary fiber, 4g sugar), 0mg cholesterol, 130mg sodium