Slow Cook (4)
Sandra McCray, the owner of Dave's Seafood Carry-Out, riffs on this classic dish of rice and peas by adding cumin, coriander, and other spices. She uses field peas, but black-eyed peas are a more traditional choice.
Infused with the meaty flavor of a smoked turkey leg, these super-tender green beans are a favorite side dish at Martha Lou's Kitchen.
Author Suketu Mehta gave us the recipe for this spicy, meat-free chili.
This humble dish of black-eyed peas and rice makes good use of leftover ham scraps.
This recipe was given to us by Randy Evans, the executive chef at Brennanís of Houston.
It is a Southern tradition to eat black-eyed peas on New Year's Day to bring good luck for the coming year.
Black beans give this dish a twist on traditional Lowcountry fare.