Warm Black-eyed Peas with Yogurt & Ginger ♥

Today's recipe: A side dish made with black-eyed peas and gentle spices, served warm.

It seems a sorry shame that black-eyed peas are relegated to New Year's fare. All the good fortune that black-eyed peas are supposed to deliver during the new year? We could use a little of that year-round, don't we think? What with the Gulf oil spill, the European financial crisis, home foreclosures, the battle forming along the U.S.-Mexico border, the continuing recession ... well, if all it takes is a few black-eyed peas to turn any one of those corners, to put just one behind us, I'm in.

This is a great little side dish, familiar ingredients mixed in an unfamiliar way. It's best served slightly warm but can be made ahead of time and then rewarmed, albeit gently. For a vegetarian entrée, I'd serve it with a yogurt sauce on the side, like the cilantro sauce in Veggie Burritos with Cilantro Sauce. If you'd like a black-eyed pea salad, one that can be made in advance and served cold or at room temperature, I recommend the very good Lucky Black-eyed Pea Salad published a couple of New Year's ago on Kitchen Parade.

REVIEWS
"I tried your warm black eyed peas and yogurt yesterday, delicious." ~ Betty

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