Eating black-eyed peas on New Year’s Day is a Southern tradition, so Texas girl and Fling Girl writer Dina has an easy-peasy black-eyed peas recipe for you to make when you wake up cuddling with a champagne bottle on the first morning of 2012. Here goes!

I grew up eating black-eyed peas on New Year’s Day, and each year my mom would remind us that we were shoveling these little brownish greyish beans into our pie holes because they brought good luck an prosperity. As an adult I’ve tried to carry on the tradition and it has gone pretty well so far. If you don’t count the year I left them cooking too long and nearly burned the apartment down. I’ve been able to avoid the fire department since then, but every New Year’s Day I find myself frantically searching for black eyed peas and driving from store to store cursing myself for not planning ahead. All I can say is there must be a lot of Southerners living in Los Angeles these days, buying up the black-eyed peas. Every year I pledge to myself that the NEXT year I’ll plan ahead and stock up and avoid the Great January 1 Black-Eyed Pea Hunt. We’ll see if that happens but in the meantime here’s an easy and delicious recipe for you — Happy New Year!



  • 1 bag dried black-eyed peas (package will advise on amount of water)
  • 1/2 onion, chopped
  • 3 strips bacon, chopped
  • 2 Roma tomatoes, chopped
  • 2 garlic clove, chopped
  • 1/2 jalapeno, chopped and de-seeded
  • 1/2 teaspoon chili powder
  • Hand full of collard greens — to your liking
  • Salt and pepper


  • Wash and clean peas.
  • In a large pot, mix peas with water and bring to a boil.
  • Reduce heat and simmer, covered.
  • Add all other ingredients and simmer, covered, until peas are tender.
  • Throw collard greens in 10-15 minutes before serving.

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