Robert J Samples Loc: Round Rock, Texas

I am not sure how far this tradition extends, who practices it, or what, but in my family and in the area where I grew up in north Texas, it was standard fare every New Years Day. I would be interested to learn if you folks in Louisiana, Mississippi, Alabama and the Carolinas have this tradition as well. After all, most of our ancestors who moved to Texas came from there.

What I am referring to in having black eyed peas for a meal, as part of one’s meal on New Year’s Day, or as soon as possible after the end of last year. Given our train wreck of 2020, I suggest if this has not been established in your family, culture, state, you might try having it. Why? It sure won’t hurt, they are both tasty and nutritious, so why not?

While living in the Rio Grande Valley, we had some neighbors and good friends who were originally from Wisconsin. They had never heard of having black eyed peas on New Years day or soon after. They said that as far as they had ever known, black eyed peas were only suitable for cattle feed! Well, Mooo! We love them and have black eyed peas more than just around New Years. In Texas supermarkets you can buy them canned and ready to serve, or dry and prepare them with a little ham hock.

Now for you Northern, Western, or California folks, I don’t know if you have this same innocent and country fare for a tradition or not. It is nutritious and fun, and I recommend it. It will not hurt you.

It also reminded me of the melding of traditions of having Southern boys transferred up North and bringing their food habits along. A friend was promoted and moved to New York headquarters for higher management job. As is the tradition in Texas, and he brought it to New York, he and his wife asked another manager and his wife to come over for dinner. The Texas wife prepared chicken fried steak as the entre that evening. The New York manager was so taken by this foreign idea, he insisted on the recipe and then said he and his wife had it regularly at least once or twice a week thereafter.

Yes, we may talk slow or funny, but sometimes there may be some value in listening!
Just Sayin…RJS

Spiritof27 Loc: Lincoln, CA

As noted in other posts, I was raised in northern Indiana by a daddy from Alabama. Greens for money and black-eyed peas for luck. Every New Year's Day for over 70 years. Not a California tradition I'm sure, but it's mine and my Canuck wife has adopted it also, and our kids. And they taste good. Jan 1 is not the only day we enjoy them. I'll be making cornbread too. The perfect accompaniment.

Randyhartford Loc: Lawrence, Kansas

Here in Kansas, our tradition is cabbage and black eyed peas. We ALWAYS have those two things for New Years food. Myrna makes a delicious cabbage salad that is just awesome, and a black eyed pea soup. It is yummy.
If anyone wants the recipe, let me know and I’ll post it when Myrna gets home from work.

BamaMike Loc: Alabama

Black eyed peas, greens with pepper sauce, cabbage and cornbread makes a meal that will stick to your inwards. Meat is optional.

Gordon Loc: Charleston South Carolina

You know I'm from the south so you ain't got to ask me. My daughter moved to NY NY to try and go to culinary school. While working at a small restaurant, she took some of our shrimp back and made some shrimp and grits for the workers to try. You can guess what happened every time she came home.

Robert J Samples Loc: Round Rock, Texas

Randy: Please post the Cabbage recipe. We've never had it in connection with New Years. Just Sayin...RJS

Able Man Loc: North Coast (Cleveland, Ohio)

That all sounds well and good; but, my father took it upon himself, to "start a new tradition", in his "later years" (He's been on the OTHER side of the grass, for roughly 15 years, now.)
His theory was this: Save aside a little money, during the 2nd 1/2 of the year... Then, go ahead on & have a prime rib/ all the fixin's each & every New Year's Day... His reasoning was: "I at least know, that I'm getting ONE good meal, outta this year!!!"

Gordon Loc: Charleston South Carolina

Robert, thats the name of my wifes centering business. A Southern Tradition.

USAF Major Loc: Sea Bright, NJ

My DIL is from Johnstown, PA and she doesn't consider New Year's Day complete without sauerkraut.

bknecht Loc: Northeast pa

Pork and sauerkraut here in Pa. Dutch country because the pig roots forward. Chicken is taboo on the new year because of their feeding habits.

Jeremy Loc: America

I agree with prime rib. Other side of the grass is a good one I never heard that one yet. I smoked a boneless beef roast after it was salted the night before and it was like prime rib. I should do another one. PR is my favorite. With Horseradish

FourchonLa. Loc: Fourchon Louisiana, South Louisiana

Smoked pork roast, cooked cabbage, black eyed peas, yellow rice and corn bread. The roast is already seasoned and waiting to hit the smoker. If any is left it will find it’s way into a loaf of hog head cheese.

Spiritof27 Loc: Lincoln, CA

I bought a whole beef tenderloin (about 4.5 pounds) but it's not for New Year's. Sam's Club was having a Christmas special - prime beef tenderloin for 18 dollars a pound - same price as their choice and they did not last long, I was lucky to get one. Don't know that there's a big difference between choice and prime in a tenderloin, that's usually based on marbling and there ain't much fat on a tenderloin. I've never had one. Prime that is. I'll let you know how it is.

Randyhartford Loc: Lawrence, Kansas

Bob,
Here is the recipe for the cabbage salad. It is always at all our family gatherings; it really is THAT good !
I am including another recipe. It’s called “Texas Caviar” and has black-eyed peas and you can kinda “play around” with, or substitute on some of the other ingredients. Bon appetit.

Spiritof27 Loc: Lincoln, CA

I've had both I will attest to the deliciousness (?) of both. I believe I have that same recipe for the salad in the exact same book - looks just like the one I have.