Black Eyed Pea Succotash

  in Main Dishes, Recipes, Salads, Vegan

According to Southern folklore, eating black-eyed peas on New Year’s Day is said to bring good luck in the new year. Well, it certainly can’t hurt to test this charming legend, so here is a nice recipe for succotash. Adapted with permission from

  • 1 tablespoon olive oil
  • 1/4 cup yellow onion, finely diced
  • 1 carrot, sliced
  • 1 cup sliced button mushrooms
  • 1 clove garlic, minced
  • 1 15-oz can black-eyed peas, drained and rinsed
  • 1 cup edamame, shelled, frozen
  • 1 cup sweet corn, frozen
  • 1/2 cup fresh cilantro, roughly chopped
  • 1/2 jalapeno pepper, finely diced
  • 3 scallions, chopped
  • 1 1/2 tablespoons smooth Dijon mustard
  • 1 1/2 tablespoons sherry vinegar
  • 1 tablespoon honey
  • Pinch cinnamon, ground
  • 1/2 teaspoon chili power
  • Salt and pepper to taste
  • 8 chicken or turkey sausages (optional)
  1. Heat oil in a large skillet over medium heat and add the onions, carrot, mushrooms, and garlic. Season with salt. Sauté until veggies are soft, about 8-10 minutes.
  2. Add black-eyed peas, frozen corn and frozen edamame. Stir until frozen vegetables are thawed and everything is hot. Remove from heat.
  3. Whisk together the honey, mustard, vinegar, cinnamon, and chili powder.
  4. Toss the vegetables together with the dressing.
  5. Prepare the sausage links according to directions.
  6. Serve sausages with succotash on the side.