Pink of Perfection

To go through a New Year’s Day in the South without eating black-eyed peas or Hoppin’ John (with rice) would just be asking for trouble. The traditional dish is thought to bring luck and prosperity in the new year, and you’re not going to pass up an easy chance for added wealth and good times just by eating something delicious, are you? I am drawn to rituals and find this one, entering on the first day of the new year, a fine way to usher in good things to come. But why play hard and fast about the New Year’s Day rule? As much as I am a lover of tradition, I’m not much of rule-follower. Cook these up within the first week of year, and I bet you’ll be just fine.

This is the kind of “recipe” that is utterly unintimidating, since this is a dish cooked in a thousand homes in as many different ways. In other words, you can’t go wrong. Add collard greens for extra wealth, use a jar of your favorite salsa to spice things up more, use a ham bone, salt pork, or bacon for a rich saltiness, or make yours vegetarian-friendly. I rocked mine out with a Southwestern flair, topping them with sour cream and lime juice. Even with just a sautéed onion, this earthy dish ushers in a sense of cozy well-being so welcome on this first cold day of the year, whether or not it will actually usher in bags of cash in the coming months.

New Year’s Day Black-Eyed Peas
Serves 6

1 lb dried black-eyed peas
6 slices of bacon, chopped
3 fat cloves garlic
2 stalks celery with leaves, chopped
1 jalapeño, minced
sour cream and lime wedges

In a large pot, cover the beans with about 8 cups of water, turn the heat to high, bring to a boil, and let bubble furiously for two minutes. Then turn off the heat and let the beans sit for an hour. Take an alpine hike.

Next, drain the beans and set them aside, and use the same pot over medium heat to cook the bacon until it gives up its fat and is beginning to turn brown. Add the garlic and celery leaves and sauté until soft and translucent. Return the beans to the pot and add enough water until just covered. Raise the heat and bring to a boil, then lower to a simmer. Add jalapeño or other desired flavorings. Cook until the black-eyed peas are tender, about 15-25 minutes. One wise man I know says you can blow on a bean and if it’s ready it will crack open; see for yourself.

Serve with sour cream and wedges of limes and get ready for a super awesome year.