Every year I promise myself that I am going to make some amaz­ing culi­nary feat of deli­cious­ness involv­ing black-eyed peas to blog about for New Year’s Day.

And I don’t.

So, instead I’m going to repost two tasty recipes that are not only deli­cious and healthy, but will also help revive your liver after your New Year’s Eve celebrations.

First we have the Mighty Mine­strone Soup, which is a great plat­form to use up assorted veg­gies from your fridge.

If you’re too hun­gover short on time to wait for the black-eyed peas to cook up from dried, try this vibrant green soup, sub­bing canned black-eyed peas for the white beans.

Have a safe and happy New Year’s!

Click here more infor­ma­tion on the his­tory of eat­ing black-eyed peas on New Year’s day.

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4 Responses to luck of the black-eyed peas

  1. Allysia says:

    I always for­get about that black eyed pea thing too — it’s not a new year’s tra­di­tion in Saskatchewan. Minestrone’s always great too! Happy holidays!

  2. Josiane says:

    Happy New Year to you too, Kris! May 2012 bring you delight­ful sur­prises and see your dear­est dream come true. (And, if that’s not too much to ask of that shiny new year, may it give us an oppor­tu­nity to hang out together again!)

  3. Flávia says:

    Hey Kris, happy new year =)

    I made your “Ms. Weasley mag­i­cally easy fudge” for the Hol­i­days, but it didn’t work out so well(except for the taste, it was amaz­ing!). I fol­lowed the direc­tions exac­taly as on the blog, left in the refrig­er­a­tor for about 6 hours and it didn’t became solid…the top was hard(and break­ing) and the bot­tom was almost liq­uid, and it was a thin layer of fudge =(

    What could I have done wrong?

    Best regards!

    • Kris says:

      Hi Flavia–

      Hmm… the cocoa but­ter in the choco­late chips should have eas­ily firmed it up. What kind of choco­late chips and mar­garine did you use?