Do you ever wonder why we eat particular foods on certain holidays? Take turkey. Every Thanksgiving while I am enjoying that succulent, moist, and tasty Tom Turkey, I resolve to cook turkey at my home at least once a month. Turkey is really good as well as inexpensive, healthy, very tasty, and easy to cook. Alas: another Thanksgiving and another pledge to have more turkey, next year. The same thing goes for this recipe: black-eyed peas. I know that some of you have never had black-eyed peas or perhaps have not even heard of them, so, my friends, keep reading on.

The black-eyed pea, also known as the cow pea, is thought to have originated in North Africa, where it has been eaten for centuries. It may have been introduced to India as long as 3,000 years ago and it was also a staple of Greek and Roman diets. The peas were probably introduced to the New World by Spanish explorers and African slaves; they have become a common food in the southern United States where they are available dried, fresh, canned, or frozen.

In the South, black-eyed peas are traditionally eaten on New Year’s Day. The theory is that eating them on the New Year was supposed to bring you good luck. My dad, being from Tennessee, brought this tradition to our home. I cannot remember a New Year’s Day morning that wasn’t filled with that wonderful scent of those little goodies cooking with garlic, spices, onion, and ham.

My father sadly passed away 2 years ago, and though I miss him a lot, I feel connected to him when I cook things that he taught me to make, particularly a dish like this that represents his Southern heritage and the wonderful culinary traditions and recipes that are contained in Southern cooking. I have been making black-eyed peas on New Year’s Day at my home for many years and this year will be no different. Here’s to you, Dad!

INGREDIENTS

• 3 cups dry black-eyed peas
• 3 lb. smoked ham jowl
• 1 tablespoon minced garlic
• 1½ cup diced onion
• 1 cup diced celery
• 1 cup diced carrots
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 tablespoon hot sauce
• 1 bay leaf
• 2 tsp. salt
• 1 tsp. black pepper
• 1/8 tsp. cayenne

DIRECTIONS

Rinse black-eyed peas. Place in 6-quart Dutch oven. Add 12 cups water and soak overnight. Drain peas then add remaining ingredients to pan. Fill pan with cold water until water is an inch over peas. Bring to boil. Cover. Reduce heat and simmer until ham hocks are tender and beans are done (about 1½ hours). Check pot periodically to see if more water is needed. Do not let pan cook dry or beans will scorch. Remove bay leaf. Season to taste. Serve with ham sandwiches and crisp coleslaw.