January 1, 2016
Eating beans and rice on New Year’s Day is said to bring good luck. My buddy Dudley always cooks up some black-eyed peas on New Years. I don’t know about the luck, but cooking up a pot of red beans and rice is a tradition at our house. I’ve blogged this recipe a few times (January 2015, and January 2013) and a version of the recipe is here so I won’t go into great detail this year. I did take a few photos showing the transition of raw ingredients to creamy, brothy goodness.
We went to a friend’s house for New Year’s Eve and I had to make sure I got the beans brining when we got home. So I sorted the beans and measured out the salt for the brine so I could quickly get the beans prepped after midnight.
Then I lined up the ingredients next to the stove; fat has been rendered from the bacon.
Here is the transformation of the dish
Dinner is served
I really like this dish.