My turn: Black-eyed peas family tradition

My family’s New Year’s Day dinner is required to include black-eyed peas, for luck. (I think the tradition followed us from Texas.)

I put a lot more faith in Providence than luck, but I like fun traditions and my dad’s black-eyed peas.

My family used to grow black-eyed peas in our garden and shell them by hand, usually in front of the TV, for Mom to freeze.

Now, we get the peas from the store, but Dad spruces them up. Here’s how:

• 4-5 ounces frozen black-eyed peas

• 2-3 green onions, chopped

• 3-inch sprig of fresh rosemary, or 1 teaspoon dried rosemary

• 1 Tablespoon non-hydrogenated margarine

• Salt and pepper to taste, optional (Dad uses little, if any.)

• Other herb, such as basil or oregano, optional

Put all ingredients in a pot. Add water to fill the pot about 2 inches above the peas. Cover and cook until peas are soft, usually 45 minutes to an hour. Check periodically to make sure the peas haven’t cooked dry. Pour off water and serve warm, with green tomato relish if desired.

Serves 2.

Here’s to a bright, blessed New Year.