A New Year's Day tradition for good luck.

2 c. dried black-eyed peas (beans)
1 med. sized ham hock
1 c. diced onion
1 c. sliced celery
1 bay leaf
1 can tomatoes (1 lb. size)
4 c. water
4 tsp. salt
1/4 tsp. pepper
1 c. uncooked rice

Soak peas overnight. Drain off water and cook with onion, celery, bay leaf, tomatoes, water and seasonings.

Some like to cook the ham hock with the peas from the start, but I cook it separately in half the water, then chill it, remove the bone and fat from the liquid, and add the cut up ham bits and the ham juice to the peas. I use my crockpot, but a saucepan will do.

Simmer the peas until they are tender, about 1 1/2 to 2 hours. They can simmer along all New Year's afternoon, but add the rice 1/2 hour before you plant to serve. More water can be added if needed.

The ham hock has to be boned and minced at some time before you serve this dish, so if you don't cook it separately, allow time to do this, then add ham back to the peas. Serve hot with corn bread.

"If you want good luck for the year ahead, avoid the fowl, eat pork instead." This Southern tradition came from the slaves, who taught us that eating "poor man's food on New Year's means you'll eat rich the rest of the year."