Best of Luck BLACKEYED PEAS Deluxe

Table of Contents: VEGETABLES

2 (16-oz.) cans blackeyed peas, undrained
1 1/2 oz. pepperoni, diced
1 medium green pepper, finely chopped
1/2 of a large sweet red pepper, finely chopped
1 medium onion, finely chopped
From 1 teaspoon to 1 tablespoon hot, medium, or mild bottled or fresh salsa (you make the choices here!)
Add salt or garlic salt, if desired



Combine all ingredients in a saucepan and stir to blend.  Bring to a boil; then lower heat to simmer.  Cook, uncovered, for about 1 hour. Taste and add salt, if needed.  Serves 6.

Here is an excerpt from the Texas Aggie horticulture education website
“Back in the days of the Wild West, Southern gentility, and Northern hostility, our celebrated blackeyed peas were used strictly for the feeding of cattle in the South.  During the Civil War battle of Vicksburg, the town was under siege for over 40 days.  No supplies went in and none came out.  The entire town was on the brink of starvation.  So they ate those humble "cowpeas," thus starting a southern tradition.  Nowadays blackeyes are eaten every New Year's Day to bring good luck for the coming year.  All the way back to the days of the Pharaoh, blackeyed peas have been a symbol of luck and fortune. The superstition is that those who eat blackeyes, an inexpensive and modest food, show their humility and save themselves from the wrath of the heavens because of the vanity they might have.  Blackeyed peas are neither a pea nor a bean.  They are lentils. “

Blackeyed peas are also served for good luck on the Jewish New Year, Rosh Hashanah. Of course, the blackeyed peas served for that holiday will not have any pork in them.  

Superstition has it, that to have the very best of luck, one should eat at least 365 peas as the first meal on New Years Day!  Sounds like a “tall order” to me.  What do you think?


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