I’m not entirely clear as to how black eyed peas made it to our New Year’s table living in the American midwest and being immigrant Canadian. Mom has made it a point to serve these totemic dishes to ensure health and prosperity, so I try to keep with tradition.

Start with some kind of meat, the cheaper the better - about the size of your fist for a large pot. We have noticed over the years that fresh beef ribs, tail, spine, hooves, tongue; don’t compare to pork trotters, which seem to be in constant supply at a very low price. Boil the meat with a few pepper corns and bay leaves. Once the the meat is tender and a broth is set - throw in soaked black eyed peas, boil again.

One can appreciate the simplicity of this method - it is 90% done.

Magic time, some of the black eyed peas disintegrate, some stay whole, and the broth goes starchy and everything picks up the flavor of meat. At this stage one could throw in:

- hot sauce and vinegar
- julienne strips of bitter melon and bitter melon leaves
- spinach
- rice and roast pork
- field peas, black beans, or red kidney beans

Today it’s ham hocks and spinach, rice on the side. Happy New Year!