Cooking a Little Luck

Of all the ways to attract good luck, this recipe may be the most delicious.

by Karin Duncker • Member { View Profile }

1 tsp chopped fresh thyme

2 ribs of celery, diced

½ a large onion or 1 small onion, diced

½ a red pepper, diced

2 tsp salt

1 tsp sugar

¼ tsp black pepper

1 TBSP balsamic vinegar

A wedge of lemon (for squeezing on at the end)

Heat the olive oil in a medium saucepan. Add the onion, celery, red pepper and a pinch of salt and cook over medium heat until the vegetables start to soften, about 5-7 minutes.

While the vegetables are cooking, drain the plum tomatoes over a bowl, saving the juice. Slice the tomatoes into ½ inch slices. Add the sliced tomatoes and juices to the pot, along with the can of stewed tomatoes, thyme and bay leaf, salt, pepper, sugar and balsamic vinegar. Bring the pot to a boil, then cover and reduce to a simmer for 20 minutes. Remove cover and simmer another 10 minutes. Remove from heat and add a good squeeze of lemon juice. Calories: about 95 per cup.

To make the Black-eyed Peas

Makes 3-3 ½ cups

2 cups stewed tomatoes

¾ cup water (depending on how thick the tomatoes are)

½ cup dried black-eyed peas (or whatever dried bean you are using), soaked in cold water at least 4 hours and up to overnight

Add the stewed tomatoes, black-eyed peas and enough water to the pot. Bring back to a boil, cover and simmer about 45 min or until the beans are tender but not mushy. If you’d like a little thicker sauce, gently boil uncovered for about 5 minutes to reduce some of the liquid. I like it a little thinner to facilitate slurping and sopping with some good bread, but if I’m going to use it for a warm dip with chips, I’ll reduce it a little. Calories: about 150 calories per cup

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