Growing up in the South, we were always taught that certain foods should be consumed on New Year’s Day. I can remember my mom soaking the black eyed peas the night before, and on New Year’s Day, we would eat slow-cooked peas with ham hocks to bring good luck for the coming year. This tradition dates back to the days of the Civil War when troops depended on them as their primary source of food, when all the livestock and perishables had spoiled. It was the black-eyed peas that kept them from starvation, thus earning the reputation of bringing luck.

As it turns out, they are actually a very nutritious and inexpensive food that can be used in a variety of ways. First, you have regular black-eyed peas. You can add them to soup, make hummus out of them or use them in this month’s recipe, a delicious seasonal succotash. Black-eyed peas are high in protein, fiber and other vitamins.

Two other Southern traditions with a reputation for bringing wealth are collard greens and corn bread. The rich color of the greens represents the color used to print money, and the golden color of cornbread resembles gold. Collard greens can also be very nutritious, filled with Vitamins A, K and C, as well as calcium, beta carotene and potassium. The key is not to add too much pork fat. Try using onion, olive oil and vegetable stock. Not only will they bring wealth, but they will promote healthy eating habits. Cornbread is made from corn meal and is a healthier option than white bread, and with a touch of local honey, it is a great addition to the black-eyed peas and collard greens. In my house growing up, my Dad always made the cornbread, and not only New Year’s Day, but anytime we would go fishing. This was a staple.

What are the traditions in your home? Consider making them all this month. They are delicious, and you will have good luck all year. These options are available year round, inexpensive and packed with nutrition.

Seasonal Succotash

2 cups black-eyed peas (cooked or canned and rinsed)

1 green apple, diced

1 pepper (green, red or yellow), diced

½ small yellow onion, diced

1 clove garlic, chopped

2 tablespoons olive oil

1 tablespoon chopped rosemary

In a sauté pan, add olive oil and then all remaining ingredients. Cook until heated through. The peppers should still have a slight crunch; salt and pepper to taste.

Morris, owner of Rhett’s Restaurant, Personal Chef & Catering in Southern Pines, can be reached at (910) 695-3663 or rhett@rhettsinc.com.