Bringing up Beans from the Basement

Black-eyed peas eaten on New Year's Day brings good luck. These 30 year old beans are gonna need it. Or maybe it's those who eat the beans that will need it. Happy New Year's Eve.

New Year's Eve Menu
T-dawgs Hot Dog Stand

Hot dogs and buns
Toppings:
T-Dawgs sauce (my imitation J Dawgs sauce)
Onion
Pickle
Relish
Sauerkraut
Jalapenos
Banana peppers
Cheese
Yellow mustard
Brown mustard
Mayonnaise
Celery salt

Veggie chips

Cowboy caviar

Soda floats with homemade ice cream

Brownies and chocolate chip cookies (maybe)


Cowboy Caviar AKA Poor Man's Caviar
Adapted from allrecipes.com
Any combination of beans work.

1 (14 ounce) can black or kidney beans, rinsed and drained
1 (15.5 ounce) can black-eyed peas or navy beans, rinsed and drained
1 (14 ounce) can garbanzo beans, rinsed and drained
1 (15 ounce) can white corn, drained
1 cup finely chopped Vidalia or other sweet onion
2 cloves garlic, minced
1 cup finely chopped fresh parsley or 1/3 c. dried parsley
2 teaspoons finely chopped fresh basil or 1/2 to 1 t. dried basil
1/3 cup olive oil
1/4 cup red wine vinegar
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dry mustard powder
1/2 teaspoon hot pepper sauce, or amount to taste (optional)

Stir the black beans, black-eyed peas, garbanzo beans, white corn, onion, garlic, parsley, and basil together in a bowl.
To make the dressing, mix the olive oil, red wine vinegar, salt, pepper, dry mustard, and hot sauce together in a small bowl until well blended. Pour over the bean mixture and toss to mix evenly. Refrigerate for 24 hours before serving.

Calories: about 160 in 1/2 cup