When I was small, my mom would say that eating even just a single black-eyed pea on New Year’s Day would ensure I’d be covered by the legume’s luck-bestowing magic for the next 364 days. These days, not taking any chances, I’m more likely to consume the better part of a pot while glued to the day’s bowl games. Some years I stick to the traditional ham hock preparation. But recently I’ve been kicking things up a notch by simmering a batch of black-eyed pea soup with Mexican chorizo sausage. It’s still simple to make, it’s hearty and delicious, and hey, I like my luck a little spicy.
Black-Eyed Pea and Chorizo Soup
(Yield: 8 servings)
1 lb. dried black-eyed peas
1 tsp. vegetable oil
1 lb. loose Mexican chorizo
1 medium onion, chopped
1 rib celery, chopped
3 garlic gloves, finely chopped
4 cups low-sodium chicken broth (32 oz.)
15 oz. can diced fire-roasted tomatoes, drained
½ tsp. ground cumin
Juice from 1 lime
Optional, for serving: chopped cilantro, shredded cheddar jack or quesadilla cheese, sour cream, avocado slices
Preparation
- In a large pot, prepare the peas as per instructions on bag. Don’t overcook. When done, pour off almost all the juice and remove from heat.
- Heat oil in a medium skillet over medium-low heat. Add the chorizo and cook for about 10 minutes, breaking meat up into small pieces with a wooden spoon. Transfer the cooked chorizo to a bowl. Add onion and celery to skillet and cook until soft, about 5 minutes. Add garlic and cook for about 1 minute more.
- Transfer the contents of the skillet and the chorizo to the pot with the cooked peas. Add chicken stock, diced tomatoes, and cumin and stir to mix all ingredients. Bring to a boil, then reduce heat and simmer uncovered for about 10 minutes. Turn off heat and stir in the lime juice.
- Ladle into bowls and top, if desired, with cilantro, cheese, a dollop of sour cream, and two avocado slices. Happy New Year!