“I don’t much like black-eyed peas and I don’t cook them often,” said Emily Reid. “And I don’t cook them for special days such as New Year’s Day.”
There are probably a lot of people who don’t cook the peas and collards – a traditional Jan. 1 menu for the good luck, etc., that they are supposed to bring – but instead cook them because they are good, hearty fare.
Today’s recipe is in the “Cooking With the Fellowship of Amazing Love Cookbook” published by Chestnut Ridge Baptist Church in Laurens, but Emily hasn’t been a member there for seven years. Her husband Jack is the pastor of Bethel Baptist Church in Laurens Baptist Association. Both the Reids grew up in Greer, and he has served churches in Orangeburg County and at Lanford, Union, and now in Bethel – all in the Laurens area. He retired once, served as supply, then accepted the position at Bethel.
The Reids have two children. Their daughter and her husband – Judy and Jim Coleman – live in Greenville, and their son and his wife – Tom and Carolyn Reid – live in Laurens. They also have four grandchildren and six great-grandchildren.
Emily Reid
At Bethel, Emily teaches a Sunday school class and is WMU director.
When her children were young, she did sewing, but she rarely sews now. At one time, she and her husband did vegetable gardening, but now their gardening is limited to the yard area around the house.
The recipe is a good one to use when time is short. Because it uses the canned peas, there is no soaking or long cooking periods. The green onions, pepper, and spices all combine to give the peas the spicy taste the name implies, and this recipe makes a good amount for a small family. Because it goes together quickly, you can easily make it after church for … Sunday Dinner.
Spicy Black-Eyed Peas
½ cup chopped green onions with tops
½ cup chopped sweet red pepper
Cooking spray
1 15-ounce can black-eyed peas, undrained
1 15-ounce can stewed tomatoes, undrained
1 teaspoon dry mustard
½ teaspoon chili powder
⅛ teaspoon red pepper
½ teaspoon black pepper
1 tablespoon soy sauce
1 teaspoon Liquid Smoke
Sauté onions and sweet peppers in a pan coated with the cooking spray. Add the peas and remaining ingredients; bring to a boil. Reduce heat and simmer 20 minutes, stirring frequently. Garnish with parsley. Serves about 6-8, with 1 gram of fat per serving.