Black-Eyed Peas, Greek Style

Eating Black-eyed peas on New Years is an old Southern tradition believed to bring good luck in the new year. Black-eyed peas symbolize coins or pennies and are said to guarantee financial prosperity.

This recipe comes from MediterraneanDish.com and is seasoned with Greek spices such as cumin, oregano and paprika. Canned black-eyed peas are used for convenience, but you can use dry beans and cook them in a slow cooker (click on the link above for instructions). Black-eyed peas have great texture and a nutty flavor. They're also loaded with soluble fiber, vitamin A and iron.

But wait! There's more! This recipe is loaded with vegetables and is low in fat, calories and WW Points, which means you'll have room to serve it over rice, orzo or quinoa. Better yet, serve it with cornbread, which symbolizes gold and even more good luck!

Not concerned about good luck? Swap out the black-eyed peas for cannellini beans and take your chances in 2026. But I wouldn't buy a lottery ticket if I were you.

1 Tbsp. Olive oil

1 large onion, chopped

4 garlic cloves, minced

1 green bell pepper, chopped

2 to 3 carrots, peeled and chopped

1 15-oz. can diced tomatoes

2 cups water

1 bay leaf

1 1/2 tsp. ground cumin

1 tsp. oregano

1/2 tsp. paprika

Kosher salt and pepper

1/2 tsp. red pepper flakes (optional)

2 15-oz. cans black eyed peas, rinsed and drained (or cannellini beans)

Juice of 1 lime or lemon

1 cup chopped Italian parsley

In a large Dutch oven, heat olive oil and add onions and garlic. Saute briefly until translucent. Add bell pepper and carrots. Cook for 5 minutes.

Add tomatoes and their juice, water, bay leaf, spices, salt and pepper. Raise the heat and bring to a boil. Add the black eyed peas. Lower heat, partially cover and simmer for 25-30 minutes, stirring occasionally. Add more water if stew looks dry.

Stir in lime or lemon juice and top each serving with parsley. You can serve this with rice, orzo, farro or quinoa.

Serves 6

WW Points per serving: 1