New Year’s Day 2010 Enjoying Ian’s mom’s annual black-eyed peas. The tradition of eating black-eyed peas on New Year’s Day to promote prosperity and bring good luck seems to have Southern roots. The story goes that during the Civil War, Sherman’s army stripped the South of nearly all of its crops and livestock but left the black-eyed peas, also known as cow peas and field peas. The Northerners considered such fare livestock fodder. However, the peas sustained the South and kept many from starving. Through the years, the tradition evolved of eating them on New Year’s Day for prosperity and good luck. Via. I’m also making Black-Eyed Pea Dip derived from this recipe. 1 can (15.8 oz.) black-eyed peas, drained and rinsed 1 cup chopped tomato 1/3 cup sliced green onions 2 tablespoons chopped fresh cilantro 2 tablespoons lime juice 1 tablespoon olive oil 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/8 teaspoon cayenne pepper Fresh cilantro to garnish Combine all ingredients in a bowl. Cover; refrigerate several hours to let flavors meld. Garnish with fresh cilantro and serve with tortilla chips. Makes 3 1/2 cups.
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New Year’s Day 2010

Enjoying Ian’s mom’s annual black-eyed peas.

The tradition of eating black-eyed peas on New Year’s Day to promote prosperity and bring good luck seems to have Southern roots. The story goes that during the Civil War, Sherman’s army stripped the South of nearly all of its crops and livestock but left the black-eyed peas, also known as cow peas and field peas. The Northerners considered such fare livestock fodder.

However, the peas sustained the South and kept many from starving. Through the years, the tradition evolved of eating them on New Year’s Day for prosperity and good luck.

Via.

I’m also making Black-Eyed Pea Dip derived from this recipe.

1 can (15.8 oz.) black-eyed peas, drained and rinsed

1 cup chopped tomato

1/3 cup sliced green onions

2 tablespoons chopped fresh cilantro

2 tablespoons lime juice

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/8 teaspoon cayenne pepper

Fresh cilantro to garnish

Combine all ingredients in a bowl. Cover; refrigerate several hours to let flavors meld. Garnish with fresh cilantro and serve with tortilla chips. Makes 3 1/2 cups.