Dinner

By Joanne Bruno | February 4, 2013

black eyed peas, dumplings

While tradition dictates that we eat black-eyed peas and collard greens on New Year’s Day to bring us luck in the year ahead, I don’t see why this must be restricted to the first days in January. I’m all for year-round prosperity and what better way to ensure it then to continue eating this auspicious combination months after the new year has come and gone?

Especially when it tastes so good.

There’s not much I can say about this stew other than that it tastes like pure comfort. Like the insides of a pot pie but without all the cream and heaviness. And then topped with fluffy spheres of cornmeal-buttermilk dumpling heaven. So now I can’t really tell whether it’s bringing me luck or whether I’m just lucky to have discovered it. But either way…let’s dig in.

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Joanne Bruno is a food writer and fourth year MD/PhD student. Find more of delicious ramblings over at her blog: Eats Well With Others

Adapted from Cooking Light January 2013

Black-Eyed Peas and Cornmeal Dumplings Recipe

Servings: 4
Calories: 405 per serving
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients

  • 2 slices tempeh bacon
  • 1 tbsp olive oil
  • 1 cup chopped onion
  • 1 tbsp minced garlic
  • 3 cups vegetable broth
  • 1 1/2 cups water
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 (16-oz) bag frozen black-eyed peas
  • 3.4 oz all-purpose flour
  • 1/3 cup finely chopped scallions
  • 1/4 cup yellow cornmeal
  • 1/4 tsp baking soda
  • 2 tbsp chilled butter, cut into pieces
  • 1/2 cup buttermilk
  • hot sauce (optional)

Directions

1. Cook the "bacon" in a Dutch oven sprayed with cooking spray over medium heat until crisp. Remove bacon from the pan and finely chop. Heat 1 tbsp olive oil in the Dutch
oven. Increase the heat to medium-high and saute the onion for three minutes, stirring occasionally. Add the garlic and saute for 1 minute. Add the broth, water, salt, pepper, and black eyed peas to the pan. Bring to a boil and then simmer, partially covered, for 35 minutes or until the peas are tender.

2. Weigh or lightly spoon flour into a dry measuring cup. Combine the flour, scallions, cornmeal and baking soda, whisking to combine. Cut the chilled butter into the flour
mixture with a pastry cutter or two knives until the mixture resembles coarse sand. Add the bacon and buttermilk and stir until it comes together into a moist dough.

3. Gently divide the mixture into 12 equal portions. Drop the dumplings one at a time into the Dutch oven. Cover and cook for 8 minutes or until dumplings are done.

4. Serve with collard greens, wilted down with an onion, garlic, apple cider vinegar, and hot sauce.

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