Traditionally welcomed

New Years Day meal

We enjoyed the greens and beans and rice crucial to the traditional New Year’s Day dish, in a bid for luck and prosperity. In a year, we’ll know if it worked.

We slightly modified it.

The rice was Basmati.

The beans were lady cream peas that I cooked from dry. These are small cowpeas, off white when dry. They take about 1.5 hrs to cook, no soaking. I cooked them for an hour, then separately prepared tasty bits, sautéed separately, and added them for the final half-hour of simmering. Tasty bits included onions and poblano. At the very end, I added some sautéed turkey Andouille sausage.

I quick sauteed some spinach and sliced some green onions and mint (left over…).

I served it in layers, a mound of rice, scoops of beans and potlikker, topped by a twist of spinach, with a dusting of green onion tops and mint.


  1. Pooh says:

    Sam, please send me your current email. The one I used to send you the Jayne’s hat link bounced back to me.

  2. kayak woman says:

    This sounds really good and I love how you described the layering!