New recipe: Chambersville black-eyed peas and rice

View this email in your browser Chambersville black-eyed peas and rice This summer, for the first time in many, we had a crop of black-eyed peas grown at our family farm in Chambersville. It's been said that the black dirt in our little patch of Texas produces the best peas, and I agree. I recently prepared a pot for my family and served it with Spanish rice on the side. My grandma suggested mixing the two in one bowl, and now I share that combination with you—slowly cooked black-eyed peas with lots of garlic, bacon, and spices, along with some tomato-and-garlic Spanish rice. Rice and beans are a classic pairing, and this North Texas take on the two together is a wonderful way to feed your family and welcome in a new year. I love Texas caviar. This tangy, spicy combination of black-eyed peas, chiles, aromatics, and lime juice can be served as a salad, a side dish, or even a dip. Bright and lively, I enjoy it on New Year's Day but also year-round. For years, I've been making a curry with black-eyed peas, a hearty stew rich with spices, peppers, and coconut milk. My friends and family love it, and you will, too. A new post from my subscriber program of premium recipes, which helps support the site. Copyright © 2021 Homesick Texan, All rights reserved. You are receiving this email because you opted in via our website. Address: Lisa Fain/Homesick Texan | 2825 Oak Lawn Ave, | Dallas, TX 75219 Want to change how you receive these emails? You can update your preferences or unsubscribe from this list.