A traditional dish served in the South on the first day of a new year. Serve with hot cornbread.

New Years Day Black-Eyed Peas with Bacon

Day Before:

1 pound dried black-eyed peas

1. Sort and rinse peas in cold water.
2. Place in large pan and cover with water. Allow peas to soak overnight; drain.

New Year's Day:

1 pound bacon

1 cup chopped onions

1 cup chopped green pepper

1 cup chopped celery

3 garlic cloves, finely minced

2 teaspoons salt (or to taste)

1/2 teaspoon pepper

3/4 teaspoon dried oregano leaves, crushed

1/2 teaspoon dried thyme leaves, crushed

1 (10-ounce) can RoTel brand tomatoes (tomatoes with chilies)

1. Hot corn bread as an accompaniment
2. In Dutch oven, bring 5 cups of water to a boil. Add peas and simmer for 1/2 hour.
3. Cut bacon into 1-inch pieces. Cook in large skillet until crisp. Remove from skillet and drain on paper towels; set aside.
4. In about 2 tablespoons bacon drippings, saute onion, green pepper, celery until vegetables have softened. Add garlic, seasonings and tomatoes. Simmer for 20 minutes. Add the mixture to the peas. Bring to a boil; reduce heat and simmer until peas are tender. Stir in cooked bacon and serve.

Makes 8 servings.