Black Eyed Pea Cassoulet for the New Year

Not a big believer in superstitions, I don’t fret too much when it’s Friday the 13th, nor do I go running to look for gold at the bottom of every rainbow. But, when it comes to creating a New Year’s Day meal filled with lucky foods? Bring it. I can totally get behind eating for prosperity, good luck and health. Especially if it involves a great and easy recipe!

Enter Black Eyed Pea Cassoulet. Featuring:

Black Eyed Peas: Included for their “penny” like appearance, black eyed peas are staples on New Year’s Day for prosperity’s sake.

Pork: The pig symbolizes progress. Why? Some believe it’s that they are only capable of moving forward, others say it’s because they move their snouts in a forward motion when searching for food.

Tomatoes: Round fruit symbolizes both the coin and sweetness. Both qualities desired in the upcoming year.

Spincah: Greens, of any kind, are said to represent cash. Yes please.

Brown Rice: Including whole grains in your New Year’s dish represents abundance for the new year.

Sure, it sounds odd… but put it all together, and it just – works. Consider it a little New Year’s magic. W1ant the recipe? Wait no further….

Black Eyed Pea Cassoulet

Ingredients:
1 pkg Hurst Beans Black Eyed Peas with Ham Flavoring
1 pound pork sausage
1 tb olive oil
1 onion, chopped
3 cloves of garlic, minced
1 1/2 cups of brown rice
4 1/2 cups of vegetable broth, plus additional water as needed to cook rice
1/2 tsp. of chili powder
1/2 tsp. of dried cumin
1/2 tsp. of salt
14.5 ounce can of fire-roasted tomatoes
5 oz. bag of baby spinach, thinly sliced
2 cups of cheddar cheese

Directions:

1. In a large skillet, heat olive oil over medium high heat and saute until softened. Add sausage and garlic and cook until sausage is no longer pink.

Mix in brown rice, vegetable broth, chili powder, cumin and salt. Cover and simmer over medium-low heat until rice is tender, adding water as necessary, approximately 45 minutes.

2. Meanwhile, rinse 1 and 1/2 cup of the beans. Place in medium saucepan and cover with water, to cover the beans by two inches. Bring to a boil, then add in ham seasoning packet. Boil approximately 30-45 minutes or until the beans are tender, but not mushy! Drain, and add to a large bowl.

3. Once the rice is tender, add it to the bowl with the black eyed peas, and mix in the remaining ingredients and one cup of the cheddar cheese. Pour into a greased 9×13 casserole dish and sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes, then broil for a few extra minutes if you like the cheese to get browned on top. Allow to cool 5 minutes before serving.