I remember my grandmother making black-eyed peas on New Year’s Day. She said it was good luck. I don’t think she really believed that. But, that is the superstition. Maybe her mother, Maggie followed this tradition and that is why she did it. Whatever the reason, I like eating black-eyed peas on New Year’s Day because it makes me think of my “Nanny.”
This year I found a recipe in a Family Circle magazine that appeals to my Texas roots and sounded like an interesting way to spice up a New Year’s tradition. I had hoped to link to the recipe on their website, but I couldn’t find it there. So, here it is taken from their magazine pages (January 2014 issue). Of course the measurements are theirs as I rarely measure anything. 🙂
1 – 15 oz. can black-eyed peas (rinsed and drained)
Note: I used dried peas, soaked, cooked and drained.
1 1/2 cups freshly diced tomatoes
1 cup sliced scallions
1/3 cup chopped cilantro
1 minced garlic clove
3 tbls. fresh lime juice
1 tbl. olive oil
1/2 tsp. each cumin and salt
Happy New Year to you!