{"id":2066,"date":"2013-01-25T16:48:11","date_gmt":"2013-01-25T21:48:11","guid":{"rendered":"http:\/\/stlydias.org\/blog\/?p=2066"},"modified":"2013-01-25T16:48:11","modified_gmt":"2013-01-25T21:48:11","slug":"black-eyed-peas","status":"publish","type":"post","link":"https:\/\/stlydiasliturgy.org\/blog\/2013\/01\/black-eyed-peas\/","title":{"rendered":"Black Eyed Peas"},"content":{"rendered":"<p><em>We weren&#8217;t able to get enough black eyed peas in time this Sunday, so we made it with a mixture of beans &#8212; black-eyed peas, soybeans, pinto beans, Great Northern beans, maybe one or two others &#8212; which actually turned out great. You can make it with any similar beans. If you make it with only black-eyed peas and serve over rice, it&#8217;s the classic Southern dish &#8220;hoppin&#8217; John.&#8221; If you serve it with cornbread, as we did, it&#8217;s a traditional lucky New Year&#8217;s meal with the black-eyed peas for luck and the (gold) cornbread for money. &#8211;Phil<\/em><\/p>\n<p>Simple black-eyed peas<br \/>\nServes 4<\/p>\n<p>olive oil<br \/>\n1 medium onion, chopped<br \/>\n1\/2 red \u00a0bell pepper, chopped<br \/>\n1\/2 green bell pepper, chopped<br \/>\n2 stalks celery, chopped<br \/>\n2-3 garlic cloves, minced<\/p>\n<p>2 15-oz. cans black eyed peas or other beans, rinsed and drained<br \/>\n1\/4 cup stock (vegetable or chicken)<br \/>\nSalt and pepper<\/p>\n<p>1 T chopped parsley<\/p>\n<p>2 green onions, chopped<br \/>\n1 large tomato, seeded and diced<\/p>\n<p>1. Chop onions, bell peppers, celery and garlic.<br \/>\n2. Heat olive oil over medium-high heat.<br \/>\n3. Add onion, bell pepper, celery and garlic to oil.<br \/>\n4. Saute until vegetables are tender and onion is translucent.<br \/>\n5. Add the black eyed peas, stock, salt and pepper. Cook for approximately 10 minutes.<br \/>\n7. Chop green onions and tomatoes and set aside for garnish.<br \/>\n6. Chop parsley.<br \/>\n8. Stir parsley into beans and remove from heat.<\/p>\n<p>Serve over rice or with cornbread or both.<br \/>\nGarnish with chopped green onions and tomato.<\/p>\n<p>&#8212;<em>Prepared with our help by Phil at St. Lydia&#8217;s on January 6, 2012<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>We weren&#8217;t able to get enough black eyed peas in time this Sunday, so we made it with a mixture of beans &#8212; black-eyed peas, soybeans, pinto beans, Great Northern beans, maybe one or two others &#8212; which actually turned out great. You can make it with any similar beans. If you make it with [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[7],"tags":[],"_links":{"self":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts\/2066"}],"collection":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/comments?post=2066"}],"version-history":[{"count":2,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts\/2066\/revisions"}],"predecessor-version":[{"id":2068,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts\/2066\/revisions\/2068"}],"wp:attachment":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/media?parent=2066"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/categories?post=2066"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/tags?post=2066"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}