Black-Eyed Pea Time!

Okay, New Years is a-comin’, and that means it’s black-eyed pea time.

Y’see, growing up, every year my family would eat black-eyed peas on New Years’ Day for good luck.

Old tradition. I try to keep it up even though I’m out on my own now. (Though I can’t eat much as the peas aren’t low-carb enough, so you can’t go hog wild.)

Apparently, some folk also eat collard greens on New Years.

Don’t know about that.

We ate a lot of collard greens (as well as mustard greens and turnip greens), just don’t remember us eating them on New Years.

Might have to try that this year, though, as greens probably are low-carb.

HERE’S AN ARTICLE ON THE SUBJECT, ALONG WITH COOKING SUGGESTIONS.

(Cowboy hat tip: Southern Appeal.)

Maybe I’ll pull out a bottle of pickled okra out of my cupboard and start a new New Years tradition. As Crow T. Robot says, "There’s no tradition like a new tradition!"

MORE ON BLACK-EYED PEAS.

MORE ON COLLARD GREENS.

Author: Jimmy Akin

Jimmy was born in Texas, grew up nominally Protestant, but at age 20 experienced a profound conversion to Christ. Planning on becoming a Protestant seminary professor, he started an intensive study of the Bible. But the more he immersed himself in Scripture the more he found to support the Catholic faith, and in 1992 he entered the Catholic Church. His conversion story, "A Triumph and a Tragedy," is published in Surprised by Truth. Besides being an author, Jimmy is the Senior Apologist at Catholic Answers, a contributing editor to Catholic Answers Magazine, and a weekly guest on "Catholic Answers Live."

8 thoughts on “Black-Eyed Pea Time!”

  3. I LOVE BLACK EYED PEAS!!! Why do I always forget? Why do I always wait until New Years to eat them? New Years Resolution: More black eyed peas!

  4. For this German/Polish etc. mix, it’s pork and sauerkraut. Is kraut low-carb? Or at least “good” carbs?

  5. Black-eyed peas and collard greens. Wow, it’s been so long. I add just a touch of vinegar and hot sauce to the collards, to cut the bitterness. My mom always put in a chunk of salt pork or some ham or bacon. I really am not all that big on pork, though. We grew up in Virginia and our parents in NC, so we had Southern traditions, but somewhere way back in our ancestry were Scots and Irish, so we’d have a mix- corn beef (usally that canned stuff, since that’s all we could afford most of the time,) cabbage, collards, and black-eyed peas. I haven’t made them for New Year’s at all since leaving home, save once. Think I’ll have to renew that tradition, even if my picky kids don’t want to participate. 🙂

  7. No such traditions up here. Probably because of the Ice.
    But, aren’t black-eyed peas, soybeans? Like out in the field?

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