It’s about the time of the year when fellow football fans start asking if I have any good black-eyed peas recipe for New Year’s Day. (For those of you who do not know the history of black-eyed peas, in many cultures around the world, from the Middle East to the American South, eating black-eyed peas on New Year’s Day is thought to bring prosperity in the New Year.) Since Smoky Cowboy Caviar is only recipe I have ever posted involving the storied pea, I thought it was high-time to add another one to the catalog, especially with so many crucial Week 17 games heading our way on New Year’s Day. If I was a Raiders/Chargers/Eagles/Giants/Cowboys/Jets/Bengals fan, I’d plan on eating a tray or two of this dip on January 1, 2012.

Much like the Breakfast Puff Pastry Braid with Eggs, Sausage and Cheese recipe posted earlier, this is a great snack for the day after the party. Creamy cheese, spicy chorizo, hearty black-eyed peas with a hint of smoky cumin are perfect for a hungry stomach.

New Year’s Day Lucky Black-Eyed Peas Dip with Chorizo

You will need:

1 pound chorizo, either in links or packaged
(2) 15 ounce cans black-eyed peas, drained and rinsed
1/2 red onion, chopped
4 ounces roasted green chilies, drained
2-3 cloves garlic, minced
1/2 bunch cilantro, chopped
1/2-1 teaspoon cumin (to taste)
4 ounces cheddar cheese, shredded
4 ounces Monterey Jack cheese, shredded

If you wanted to throw some chopped tomatoes in there, I am sure you could.

Preheat the oven to 350º.

In a large skillet over medium-high heat, brown the chorizo. If your chorizo came in casings, cut it open and crumble it into smaller pieces as it cooks.

Once the meat has been browned, toss in the onions.

While the chopped onions are softening in the pan, lightly mash the black-eye peas. You don’t need to break them all down, just enough that you have a mix of whole and partial black-eyed peas.

When the onions are soft, mix in the green chilies, cumin, garlic and black-eyed peas.

Cook until the beans are heating all the way through and have absorbed the juices from the chorizo.

Stir in the cilantro and remove from the stove.

Mix the black-eyed peas and chorizo with the cheddar and Jack cheese in a shallow, 2-quart baking dish. Why shallow? Better for dipping!

Bake at 350º for 15-20 minutes, or until the cheese is completely melted and the top is starting to get a golden crust.

Garnish with cilantro and serve with tortilla chips.

This is going to be the last of the regular season Football Foodie postings until after the New Year. Going to work on the back end of the site next week and try to finally get some worthwhile galleries up for better recipe navigation.

Skippy Reed leads the NFL Football Foodie Pick’Em Pool, and then there is a whole mess of us jammed together for spots 2-10. Crazy tight race, so don’t forget we’re running the pool through the play-offs this year.  (Actually, with the playoffs, I wouldn’t be surprised if some of the entries down in the 20s jump up into the top ten.)

Starting to get recipes (and the threat of sending in recipes) for Super Bowl Guacamole Week, so if you’re planning to sending in your best guac recipe, please get it to me soon.

Happy Holidays!

New Year’s Day Lucky Black-Eyed Peas Dip with Chorizo
5.0 from 1 reviews
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Recipe type: dip
Author: sarah sprague @ sarahsprague.com
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Serves: 6-8
Creamy cheese, spicy chorizo, hearty black-eyed peas with a hint of smoky cumin make for a filling lucky New Year’s Day snack
Ingredients
  • 1 pound chorizo, either in links or packaged
  • 2) 15 ounce cans black-eyed peas, drained and rinsed
  • 1/2 red onion, chopped
  • 4 ounces roasted green chilies, drained
  • 2-3 cloves garlic, minced
  • 1/2 bunch cilantro, chopped
  • 1/2-1 teaspoon cumin (to taste)
  • 4 ounces cheddar cheese, shredded
  • 4 ounces Monterey Jack cheese, shredded
Instructions
  1. Preheat the oven to 350º.
  2. In a large skillet over medium-high heat, brown the chorizo. If your chorizo came in casings, cut it open and crumble it into smaller pieces as it cooks.
  3. Once the meat has been browned, toss in the onions.
  4. While the chopped onions are softening in the pan, lightly mash the black-eye peas. You don’t need to break them all down, just enough that you have a mix of whole and partial black-eyed peas.
  5. When the onions are soft, mix in the green chilies, cumin, garlic and black-eyed peas.
  6. Cook until the beans are heating all the way through and have absorbed the juices from the chorizo.
  7. Stir in the cilantro and remove from the stove.
  8. Mix the black-eyed peas and chorizo with the cheddar and Jack cheese in a shallow, 2-quart baking dish. Why shallow? Better for dipping!
  9. Bake at 350º for 15-20 minutes, or until the cheese is completely melted and the top is starting to get a golden crust.
  10. Garnish with cilantro and serve with tortilla chips.
Notes

For a vegetarian option, substitute soyrizo for chorizo.

 

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2 Responses to New Year’s Day Lucky Black-Eyed Peas Dip with Chorizo

  1. jmgator says:

    I made this on New Year’s Day, and it was fantastic. Used a combo of pork and beef chorizo. Delish.

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