Warm Black-Eyed Pea and Feta Salad

I know Rosh Hashanah, the Jewish New Year, is several days past, and I've already devoted Two Entire posts to the topic of Rosh Hashanah foods, but I just couldn't resist writing one tiny one more... because I just think it's incredibly cool that black-eyed peas are considered a traditional food for both the January 1st new year and the Jewish New Year in September!

We usually spend the afternoon of January 1st with Zach's family, where we are treated to black-eyed peas, simmered with cabbage and bacon to smokey perfection... and growing up, as a child, my family also served slow-cooked black eyed peas (sans bacon, of course!) for the Jewish New Year! I'm not sure if the tendency to equate black-eyed peas with good fortune for the coming year just happened to emerge independently within the two cultures, or whether the traditions are interrelated, but I suspect they did somehow arise together, across the globe - or at least I like to imagine so, picturing the unifying powers of my beloved, humble, earthy black-eyed peas.

Of course, Zach and I fix black eyed peas spontaneously all throughout the year, especially with stewed tomatoes and cornbread - we wouldn't be diligent, self-respecting southerners if we didn't - but on two days out of the year you can guarantee there will be black-eyed peas simmering on the stove... :-) Just like our Cajun and Jewish great-grandmothers before us.

Warm Black-Eyed Pea and Feta Salad

4 scallions, white and green parts included, thinly sliced

1 green bell pepper, diced

2 T olive oil

2 (14.5 oz) cans black-eyed peas, undrained

1 (14.5 oz) can diced tomatoes, drained

1 T lemon juice

2 T red wine vinegar

1/4 tsp granulated garlic

2 T honey

4 oz feta cheese, crumbled

1 cup fat-free Greek yogurt

Minced parsley

~ In a medium-sized pot over medium heat, saute the scallions and green bell pepper in the olive oil until the scallions are limp and beginning to brown.

~ Pour in the black eyed peas, drained diced tomatoes, lemon juice, red wine vinegar, granulated garlic, and honey, and stir well to combine.

~ Bring the mixture to a simmer, then reduce the heat to low, and let the black-eyed peas simmer, uncovered, for at least an hour (and nearly as long as you'd like), checking the liquid level frequently and adding a splash of vegetable broth if the black-eyed peas seem to be sticking to the bottom of the pan.

~ Just before you are ready to serve the salad, stir in the feta cheese until it begins to melt. Fold in the Greek yogurt, reheat gently, garnish with minced parsley, and serve warm!

** I'm so excited to send this dish to the famous Legume Love Affair, created by Susan of The Well-Seasoned Cook and hosted this month, in a special vegetarian edition, by Sia of Monsoon Spice! I can hardly wait to see the glorious round-up Sia will be posting... **