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Black-eyed peas were a special staple that people from the South often ate on New Year’s Day to ensure they would be guaranteed great prosperity and good luck for the upcoming year.  Black-eyed peas were equated with chitterlings and greens as “poor folk” foods and foods that were fed to slaves or used as food for animals.  This staple was eaten by many people from the south.  Once slaves were freed and made their way north, old traditions and superstitions of good luck followed them to freedom and have been continued to this day.  Black-eyed peas are a wonderful source of protein and are rich in fiber.  This fiber can assist the body in weight management because it is a slow-digesting carbohydrate that can also make you feel full longer.  Black-eyed peas also contain antioxidants that help the body fight disease and help absorb other nutrients.  When I was a young child, my family and I always ate black-eyed peas on New Year’s Day.  I came from a very poor family and by eating them we found ourselves believing in the old traditions that we would somehow improve our livelihood by gaining good luck for the year ahead.  My mom would boil the black-eyed peas with smoked ham hocks and bacon for about three hours.  She would add specific spices to the beans and my dad would always cut up raw onions to garnish the top of a large bowl of beans.  The aroma would always be heavenly.  The taste however was another story.  This was a meal that I was never a fan of.  By the time I was seventeen, my dad passed away and all our old family traditions were beginning to conclude.  To this day, this is one recipe I never wanted to recreate and it was one dish my mom and sisters were not sad to let go of.

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