The new year is right around the corner. While I am not a Southerner, I do like the idea of enjoying black-eyed peas on New Year’s Day as a way to usher in a prosperous and lucky new year.
Whether or not you believe the superstitions around the tradition of eating black-eyed peas on New Year’s Day, the practice dates back hundreds of years. According to Wikipedia, it was first recorded as early as 500 CE as a “good luck” food at Rosh Hashana, the Jewish New Year.
I am not a superstitious person in the least, I simply like the idea that I might have a luckier year if I enjoy these tasty peas on New Year’s day – besides, they are easy to prepare, tasty yummy, are healthy and inexpensive! Can’t ask for more that that! I use the recipe right off the package of Melissa’s Vegetarian Blackeyed Peas.
Hoppin’ John Black-Eyed Peas Recipe
- 1 tub Melissa’s Blackeyed Peas, cooked
- 1 medium onion, finely chopped
- 2 tablespoons olive oil
- 3 cups vegetable stock
- 1 teaspoon garlic powder
- 1 teaspoon celery salt
- pepper to taste
- 2 cups rice, cooked
- Sauté onion in olive oil until tender.
- Add cooked Black-eyed Peas and remaining ingredients, except rice.
- Cook for ten minutes and serve over rice.
I stirred my rice right into the peas. We enjoy this with my husband’s Cubano pork!
What do you think about Black-eyed peas on New Year’s? Lucky or not?