I am a true Southerner. Born and bred in the South and still living here (minus stints in a few other states.)
Even so, I wasn’t sure about the tradition of eating black-eyed-peas on New Years Day. According to this info, it should be the first food eaten on New Year’s Day to ensure luck and prosperity in the coming year.
One should also consume at least 365 black-eyed peas on this day.
No way. I don’t eat that many in a year!
If you put a shiny penny or dime in the pot just before feeding your crew, the person who receives the penny in their bowl receives the best luck of all. (Unless you swallow it and have to go to the hospital!)
Got things to do and going to the emergency room is not one of them!
- 2 cans black-eyed peas, rinsed and drained
- 1 can diced tomatoes and chiles
- 1 cup chopped green pepper (optional)
- 1 can whole corn
- 1 garlic clove, minced
- 1 cup Italian salad dressing
- 1/4 cup sour cream
- fresh parsley (optional)
- Tortilla chips
- In a bowl, combine the first five ingredients.
- Combine salad dressing and sour cream.
- Add to black-eyed pea mixture and toss to coat.
- Cover and refrigerate for at least four hours.
- Serve with tortilla chips.
This recipe can be adapted per your time and use of fresh ingredients. I usually use dried black-eyed peas, soak overnight and cook on the stovetop as instructed. You can also use fresh tomatoes and chiles if you prefer.
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