First of all, Happy New Year! Thought I would write a blog about food to remind y'all that I did actually start as a food and wine blog, although I have used this forum as a mechanism for self reflection as of late. But, let's take a second and talk about our roots - food, history, the foundation of our country, as we enter this new year.

There are several legends related to where this tradition came from. The first is from the Civil War and it is said that salted pork and peas were left behind, because they were used as animal food, and it was this food that kept the Southerners alive, hence becoming a symbol of good luck. The other, also from Civil War time, says that black eyed peas became a symbol of emancipation, as the enslaved were officially feed on New Years Day. I honestly don't know if either or both of these are actually true, but that is what "the Google" provided to me.

This was a tradition I was raised with, however until recently I didn't truly know the history of this tradition. And as a child I thought they were gross and bland, but that may have been due to the fact that I was raised by a Vegetarian Mom....so once I discovered bacon....game changer!

Like so much of Southern food, black eyed peas came from Africa and it is believed they were brought to the country on the slave ships. Black eyed peas, and actually collard greens as well, came from West Africa. Side note, the Netflix show High on the Hog: How African American Cuisine Transformed America is eye opening and really interesting as it traces food origins from Africa to America. 

Black Eyed Peas actually have a long history of symbolism. In Africa, they were a wedding food and it was thought they were symbolic of goddesses of fertility. And as they were brought to this country they became a symbolism of resilience and a charitable food shared during rough times. 

Now, I don't have a family recipe, however this is the recipe I tried today. If anyone has any tips, tricks, or family recipes they want to share, please feel free to do so here.

New Years Black Eyed Peas from The Traveling Apron 

1 lb dried black eyed peas

1 T salt

6 slices bacon ** I know ham hock is often used instead but that is hard to find in Cali **

2 garlic cloves, minced

2 cups chopped onion

1 bay leaf

3 T white vinegar 

1 tsp salt

1/4 tsp pepper

1. Rinse the peas, place them in a Dutch oven, and cover with water 2 inches above the peas. 

Bring to a boil. Boil 1 minute, cover, and remove from heat. Soak for at least one hour. Drain, return to the Dutch oven, and add boiling water to cover along with the salt. Cover and simmer, stirring occasionally for an hour and a half, adding additional water if needed.

2. Cook the bacon, in a large skillet over medium heat until crisp. Removed the bacon and pat with paper towels, reserving 2 T of the drippings. Crumble the bacon.

3. Saute the garlic, onions, and bay leaf in the drippings until tender. Remove from the heat and stir in the white vinegar, salt, and pepper. Throw out the bay leaf and add the onion mixture to the peas. Garnish with crumbled bacon.