Of all the variety of peas and beans, black-eyed peas are my least favorite. I do eat them at least once a year and that is on New Year’s Day.  

I don’t know the history behind it, but it is a tradition to have black-eyed peas and cabbage on the first day of the Year.  As I understand it, we eat the peas for good health and cabbage represents money. Mac and I could use both.

For our New Year meal this year, I am preparing a black-eyed pea soup mix that was a Christmas gift from a new Minden friend. She did not want me to reveal her name.  

The soup is called “Good Luck Soup Mix” and is produced by a company in Bomer Spur, Louisiana, calling itself All of Us Old Plantation Soups. The statement written on the front of the package reads, “Always great because you make ‘em.” The soup is a mixture of black-eyed peas, rice, dried vegetables and various herbs.

As an accompaniment, I plan to try a new coleslaw recipe. If we like it, I will share it with you in a later issue of the Minden Press-Herald.

Not everyone is as blessed to have a dear friend give such a thoughtful gift, so, I have a recipe for those that might want to try preparing black-eyed peas a different way.  

A close friend, Audrey Lawson from Bridge City, Texas, gave the recipe to me. We often exchanged recipes. She is n old-fashioned country cook and many of my recipes are from her recipe files. Except for the black-eyed peas, all the ingredients are staples in my kitchen.

I extend a special thank you to my thoughtful new friend for the soup mix.
 
Black-Eyed Pea Casserole

1 lb. ground round beef
1 onion, chopped
1/2 bell pepper, chopped
1 can black-eyed peas, drained
1 can Rotel tomatoes (I prefer the mild)
1 can cream of mushroom soup
1 cup cooked rice
 
Brown ground round with onion and bell pepper. Mix meat, black-eyed peas, Rotel tomatoes, mushroom soup and rice. Place in a casserole dish. Bake in a 350 degree oven for 1 hour. (When I made this, I only baked it 35 minutes).

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