Our Southern Tradition

We have lots of holiday chances to gorge ourselves in the south, but New Year 's Day dinner is a horse of a different color. On most holidays, we southerners we eat like

kings, but on New Year's Day we eat like paupers.

Union and Confederate soldiers, along with American civilians, suffered in ways more than just hunger during the American Civil War. The history of southerners serving black-eyed peas and collard greens began with Union soldiers raiding southern homes of all the most edible foods they could find. The Union soldiers took what they wanted from farms and homes in the south and left only the food that they considered undesirable, such as greens and fatback. Southerners learned to cook these undesirable foods, in order to survive, in a way that is now considered by southerners as good eatin'.

On New Year's Day, we remember our southern ancestors and how the American Civil War affected so many American lives. We usually eat black-eyed peas flavored with hog jowl and collard greens for dinner on New Year's Day for good luck and in remembrance of times of hardship and courage. The black-eyed peas represent coins and the collard greens represent dollar bills. It is said that if you eat these foods on New Year's Day, you will have plenty of money that coming year. Whether it really works or not, it's a tradition that southerners follow for dinner every New Year's Day. These flavorful peas are cooked in the slow cooker and seasoned with fire-roasted tomatoes, chili powder, and bacon.

Fresh Black-Eyed Peas With Bacon and Fire-Roasted Tomatoes

Ingredients:

• 1 1/2 pounds fresh black-eyed peas, rinsed, drained
• 8 to 12 ounces bacon, diced
• 1 1/2 cups chopped onion
• 1 cup chopped red and green bell pepper
• 1/2 cup chopped celery
• 1 clove garlic, minced
• 1 1/2 cups water
• 1 can (approx. 14.5 ounces) fire-roasted diced tomatoes, or chili-seasoned tomatoes
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried leaf oregano

Preparation:

Put rinsed fresh black-eyed peas in a 4 to 6-quart slow cooker.

Cook bacon in a large skillet until softened; add onions, peppers, and celery and continue cooking, stirring frequently, until vegetables are tender. Stir in garlic and cook for 1 minute longer. Add the vegetable mixture to the slow cooker along with the water. Cover and cook on low for 5 to 7 hours, or until peas are tender. Add remaining ingredients and continue cooking for 1 to 2 hours longer.

Serves 6 to 8.