Black-eyed peas with okra - Holiday Recipes

Some people believe black-eyed peas will bring good luck to those who eat them! This delicious dish mixes them with okra and corn — a very lucky combination.

•	4 strips bacon, diced
•	1 large onion, chopped
•	4 cloves garlic, minced
•	3 cups (750 mL) fresh okra, trimmed and cut into 1/4-inch (.5 cm) rounds
•	2 cups (500 mL) fresh or frozen corn kernels
•	1 or 2 fresh chili peppers, chopped (optional)
•	1 can (19-oz/540 mL) black-eyed peas, drained and rinsed
•	1 cup (250 mL) chopped fresh or canned tomatoes
•	6 green onions, chopped
•	1/4 cup (50 mL) chopped fresh parsley
•	1/2 tsp. (2 mL) salt
•	1/4 tsp. (1 mL) black pepper

In a large skillet or Dutch oven, cook the bacon over medium-high heat until crisp. Remove the bacon pieces from the pan with a slotted spoon, leaving the fat behind. Reserve the bacon bits in a bowl.
Add the onion and garlic to the pan and cook over medium heat until softened — 6 to 8 minutes. Add the okra, corn and chilies and continue to cook, stirring frequently, until the okra is tender but still a bit crisp — 8 to 10 minutes. Add the black-eyed peas, tomatoes, green onions and reserved bacon and cook for another 5 minutes. Sprinkle with parsley and season with salt and pepper.

Makes about 4 servings.

How kids can help:

•	Trim and cut up the okra.
•	Stir the ingredients in the skillet (with adult supervision).