The southern tradition of eating black-eyed peas on New Years Day dates back to pre-Civil War times but the actual origins of this tradition date back to somewhere around the year 500. It's mentioned in Babylonian Talmud writings at the time that it was "good luck" to eat black-eyed peas on Rosh Hashana, the Jewish New Year.
The peas, because they swell when cooked, symbolize prosperity. Eating them with greens symbolizes money. Traditionally, the meal is served with cornbread, in this case corn tortillas.
This is a very quick and easy recipe, especially if you use canned black-eye peas.
I sauteed some fresh minced garlic in some olive oil for a few minutes and then mashed the cooked peas into the garlic. Then, I added a little salt and taco seasoning (or use chili powder and cumin) and you're done, you have some refried black-eyed peas.
Toast a few tortillas on the flame of your gas stove and fill them with the refries, lettuce, tomato, avocado, cilantro and a squeeze of fresh line juice. It's the perfect New Years Day lunch or dinner. I hope this New Year brings you much happiness and prosperity!
Black-Eyed Pea Tacos
Makes 6 tacos - use organic ingredients whenever possible
1 tablespoon olive oil
2 teaspoons minced fresh garlic
2 cups cooked black-eyed peas
1 tablespoon non-dairy sour cream
1/4 teaspoon salt
1/2 teaspoon taco seasoning
6 corn tortillas
1 avocado, sliced
Cook the garlic in the olive oil over a very low heat for a few minutes.
Add the cooked black-eyed peas and mash with a fork.
Stir in the non-dairy sour cream.
Stir in the salt and taco seasoning.
Simmer for five minutes.
Heat the tortillas one at a time over the flame of a gas stove, using tongs to flip them over.
Divide the black-eyed peas up evenly over the 6 tortillas.
Squeeze a little lime juice over the peas.
Top with lettuce, avocado, tomato and cilantro leaves.
My other Black-Eyed Pea Recipes:
Hoppin' John Tart