The list of New Year's superstitions keeps getting longer. From specific ones like eating 12 grapes to some of the more weird ones like carrying an empty suitcase, it is hard to keep track of all the things to do to bring luck in 2024. One of the longest standing and widely known superstition is eating black-eyed peas and collard greens on New Year’s Day to bring wealth and prosperity.

Dried peas and beans have to be among the most nutritious, inexpensive, filling, and tasty option in the grocery store - all of which make them a favorite for Southerners. Lowcountry people in particular have long enjoyed black-eyed peas, cow peas, or field peas on New Years Day on their own or in hopping john (peas cooked with onion, bacon, and rice in a rice steamer). This recipe is wonderful any time of the year, either served over rice as a meal in itself or cooled down and put into a salad for a summertime side or salsa-like dip.

I like my black-eyed peas nice and soft, which means cooking them slow. I love checking on them and seeing them change throughout the day as the broth goes from translucent to cloudy to an almost creamy consistency. You'll notice how few ingredients this recipe requires and then be amazed by how such simple beginnings transform hour by hour into a Southern classic you really can't improve upon.

Instructions:

1. Combine the peas, green onions, and bell peppers in a large bowl. Stir in the oil, vinegar, and hot sauce. Taste and season with salt and pepper. Cover and refrigerate overnight for the flavors to marry.
2. Taste after chilling and adjust the sale and pepper. Serve chilled or at room temperature.

 

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