Abby Sunshine

Some people believe black-eyed peas will bring good luck to those who eat them. This delicious Southern dish mixes them with okra, corn and bacon for a very lucky combination indeed. It is a traditional New Year’s dish! Try it.

Black-Eyed Peas with Okra, by Stella Zedman

Ingredients

* 4 strips bacon, diced

* 1 large onion, chopped

* 4 cloves garlic, minced

* 3 cups (750 mL) fresh okra, trimmed and cut into 1/4-inch (.5 cm) rounds

* 2 cups (500 mL) fresh or frozen corn kernels

* 1 or 2 fresh chili peppers, chopped (optional)

* 1 can (19-oz/540 mL) black-eyed peas, drained and rinsed

* 1 cup (250 mL) chopped fresh or canned tomatoes

* 6 green onions, chopped

* 1/4 cup (50 mL) chopped fresh parsley

* 1/2 tsp. (2 mL) salt

* 1/4 tsp. (1 mL) black pepper

Cooking Instructions

1. In a large skillet or Dutch oven, cook bacon over medium-high heat until crisp. Remove bacon pieces from the pan with a slotted spoon, leaving the fat behind. Reserve the bacon bits in a bowl.

2. Add onion and garlic to the pan and cook over medium heat until softened, 6 to 8 minutes. Add okra, corn and chilies and continue to cook, stirring frequently, until okra is tender but still a bit crisp, 8 to 10 minutes. Add black-eyed peas, tomatoes, green onions and reserved bacon and cook for another 5 minutes. Sprinkle with parsley and season with salt and pepper.

Servings: 4

How kids can help

Trim and cut up the okra.

Stir the ingredients in the skillet, with adult supervision.