“Set aside those things that don’t really matter and do something with eternal consequences.” ― Richard G. Scott
I remember when we moved to Texas my friend Kim gave us some black-eyed peas for New Year’s day. Apparently it is a southern tradition to eat black-eyed peas on New Year’s Day for luck and prosperity throughout the coming new year. Apparently this tradition dates back to the Civil War era.
4 slices bacon
1 medium onion, chopped
1 (16-ounce) package dried black-eyed peas, washed
1 (12-ounce) can diced tomatoes and green chiles
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon freshly ground black pepper
3 cups water
In a large saucepan, cook the bacon until crisp. Remove the bacon, crumble, and set aside to use as a topping for the peas. Saute the onion in the bacon drippings until tender. Add the peas, diced tomatoes and green chiles, salt, chili powder, pepper and water. Cover and cook over medium heat for 45 minutes to 1 hour, or until the peas are tender. Add additional water, if necessary. Serve garnished with crumbled bacon.