Black-Eyed Peas

I hope everyone already has their black-eyed peas in a pan soaking. For those of you who aren't privileged to be Southern, black-eyed peas are a tradition. The saying goes that you'll have one day of good luck for every pea you eat on New Year's Day. I don't know if it's true or not. I was never able to eat that many peas in one day, though I did try as a child. Did you know that black-eyed peas have a way of expanding in your stomach?

The other tradition -- another way of saying superstition in this God-fearing land --is to never, ever wash clothes on New Year's Day. The belief is that if you do you'll be "washing for a corpse" before the year ends. I don't have any idea where that comes from but my Mother has always preached it. Every year. To everyone who will listen and quite a few who don't. Her mother believed it. Her mother-in-law believed it. Frankly, it's easier to bypass the washer and eat.

Black-Eyed Peas

1 bag of dried black-eyed peas
salt and pepper to season
piece of ham, slice of bacon, or other meat for seasoning

Place peas in a pan of water. Soak overnight. The peas will greatly expand during this process.

Wash the peas thoroughly. Place in a boiler with water. Add the meat and a little salt and pepper to season. I've used a slice of bacon or a piece of ham left over from Christmas. Of course, you're supposed to add something I would never dream of buying much less touching. Trust me. Ham or bacon works just as well.

Be prepared to cook the peas for a couple of hours. They're done when the peas are tender. That means soft. You may need to add more water. If you let the water cook out, you'll have burned peas. Not a good way to start the year.

Oh, and don't forget the cornbread. Happy New Year!
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