Our family is filled with traditions. And superstitions. And must-dos.
And black-eyed peas on the New Years’ Day dinner table has been around for as long as I can remember. And as it is reported to bring forth good luck and good fortune, it’s not one of those weird traditions that only our family does.
Because I’m almost certain that the “green cars are bad luck” is a superstition that only we must obey.
When it comes to certain foods bringing you good luck and fortune, you can believe or not. But if there is a modicum of possibility that eating a spoonful or two of black-eyed peas might bring it about, you can bet that I’m all in.
Over the years, we’ve had a variety of black-eyed dishes, some more palatable than the next.
But this one? This one here might just be a keeper.
Black-eyed peas for the win.
I won’t lie and tell you this is a quick dish. But it’s not complicated. The biggest time suck is cooking the black-eyed peas. You can obviously save quite a bit of time by buying them already cooked (in a can). But that’s if you actually don’t appear at the grocery store on New Years’ Day, like me, and expect to find a can available.
I should know better.
But it all worked out.
Hearty. Flavorful. Well-seasoned. And super, super healthy.
And let’s not forget all that prosperity that will be heading your way this year as you down spoonful after spoonful of this.
That right there is enough.
Tomorrow? Eat.Live.Be. 2013.