Recipes and Stories

4 January 2013: Black-eyed Peas Beyond New Year’s Day

January 4, 2013

Tags: Field Peas, Black-eyed peas, Historical Southern Cooking, Classical Southern Cooking, Lowcountry Cooking, New Year's Day Fare

Black-eyed peas, seasoned with ham, onion, garlic, herbs, and hot peppers, are too satisfying and delicious to limit them to one day at the beginning of the year
Though black-eyed peas have become to New Year’s Day what turkey is to Thanksgiving, the uniquely marked field pea with one of the most evocative names in the vegetable kingdom is a year round staple for Southerners. And while they’re commonly associated with humble tables (the superstition associated with having them at new year is that beginning the year with such “humble” fare will bring prosperity), they really know no social, ethnic, or economic boundaries. (more…)