LOUISVILLE, Ky. (WDRB) -- The new year is all about traditions, some new and some old. Black-eyed peas are just one of the popular traditions as we head into the new year.

Chef Joseph Thomas with Paul's Fruit Market joined WDRB Mornings on Monday to show us some fresh takes on black-eyed peas that you can use to ring in the new year.

Black Eyed Pea Soup

Ingredients:

  • 5 tbls olive oil
  • 1/2 chopped white onion
  • 1/2 cup chopped celery
  • 1/4 cup chopped shallot
  • 4 garlic cloves, chopped
  • 1 12oz package of Eckrich Turkey Sausage
  • 1 stick unsalted butter
  • 1 teaspoon red pepper flakes
  • 1 lb. bag black-eyed peas
  • 6 cups of chicken stock
  • 1 cup heavy cream
  • 1 tablespoon Franks Hot Sauce

Directions:

  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Stir in onion, celery, shallot, and garlic. While this cooks for a minute or two, dice the uncooked sausage. Add half of the sausage to the pot.
  2. Add butter, red pepper flakes, and salt and pepper to taste to the onion mixture in the pot. Let cook for 3-4 minutes. Add black eyed peas to pot; cook for a couple of minutes.
  3. Add chicken stock. Bring to a simmer; reduce heat to low. Cook for 40-50 minutes.
  4. In a sauté pan, heat the remaining 1 tablespoon of olive oil over medium heat. Brown the remaining sausage.
  5. Once brown, use a paper towel to soak up the excess oil in the pan. Set sausage to the side.
  6. Once the peas are just about done, stir in cream and hot sauce.
  7. To serve, ladle soup into a bowl and top with remaining brow sausage.

Black Eyed Peas Fritters

Ingredients:

  • 1 cup dried black-eyed peas, soaked overnight, drained and rinsed
  • 1 medium onion, diced
  • 1/2 cup raw peanuts
  • 1 teaspoon minced thyme
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon apple cider vinegar
  • 1/4 cup plus 2 tabls of water
  • 1 teaspoon sea salt
  • 1/2 cup finely chopped green bell pepper
  • 1 tablespoon cornmeal
  • 5 cups coconut oil

Directions:

  1. In a medium-sized saucepan over high heat, warm the coconut oil until hot but not smoking. (About 5 minutes or so)
  2. Lower the oil to medium high heat and in batches of 5, spoon the batter into the oil - 1 tablespoon at a time.
  3. Fry, stirring around until golden brown, about 2 minutes. If necessary, adjust the temperature to ensure that the fritters do not cook too quickly.
  4. Transfer the fritters to a paper towel lined plate and allow them to drain.
  5. Transfer the drained fritters to a baking sheet and place in the oven to keep warm.
  6. Serve hot with Grippo Dipping Sauce.

Grippo Dipping Sauce

Ingredients:

  • 1/4 cup extra virgin olive oil
  • 1 small red onion, diced
  • 2 teaspoons of Grippo seasoning
  • 1/2 teaspoon cumin
  • 1/8 teaspoon cayenne pepper
  • Sea salt
  • 1 garlic clove, minced
  • 1 habanero chili, minced
  • 1/4 cup tomato paste
  • 1/4 cup tomato sauce
  • 2 teaspoons apple cider vinegar
  • 1/4 cup water
  • 1/4 teaspoon ground white pepper

Directions:

  1. In a saucepan over low heat, warm the oil. Add the onion, Grippo seasoning, cumin, cayenne pepper, and 1/2 teaspoon of salt and sauté until the onions start to caramelize - about 7 minutes.
  2. Stir in the garlic and chili, sauté for 2 more minutes. Add the tomato sauce, tomato paste, vinegar, and water. Mix well and simmer until it starts to thicken, about 5-7 minutes.

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