LoneStar Caviar

Eat poor that day, eat rich the rest of the year.
Rice for riches and peas for peace.
- Southern saying on eating a dish of Hoppin' John on New Year's Day.

It's tradition for good luck in the New Year, the first thing that should be eaten on New year's Day is Hoppin' John. Folklore says if it's served with collard greens you might get rich during the coming year! Hoppin' John was served in my house growing up on New Year's Day. Mom would simmer the black-eyed peas with ham hocks and we'd have a pan of cornbread.

I ate one spoonfull of the black-eyed peas and made my meal out on cornbread, butter and honey! Not enough to count for good luck, I eventually found a recipe in Texas that I do like. We eat this as a dip with tortilla chips, but it's wonderful as a condiment alongside ham or pork.

Now I have my bases covered!

LoneStar Caviar   Printable Recipe
From Texas Holiday Cookbook by Dotty Griffith
1 (16 ounce) package frozen black-eyed peas
1 cup green pepper, chopped into small dice
1 cup red pepper, chopped into small dice
1/4 cup finely chopped jalapeno pepper, seeds removed for less heat
1 cup yellow onion, chopped into small dice
1 cup finely chopped green onion
2 garlic cloves, minced
1 cup finely chopped parsley
2 teaspoons salt
3/4 cup vegetable or olive oil
1/4 cup red wine vinegar
Cook black-eyed peas, according to package instructions or until tender 20-30 minutes. Drain well. Place black-eyed peas in a large mixing bowl. Toss with peppers, onions, garlic and parsley. Whisk together oil, vinegar and salt. Adjust seasoning to taste. Pour over vegetables and refrigerate overnight to meld flavors. Can be stored in refrigerator for 2 weeks. Makes 6 cups.