According to the above cookbook, Writers in the Kitchen, it is good luck to eat Black-Eyed Peas on New Year’s Day. At least, that’s what Betsy Byars says! And I, for one, would follow whatever advice she gives. So I’m sharing this recipe today so you have plenty of time before New Year’s Day to get to the grocery store, and to whip this up.
Drain peas and rinse. Combine vinegar, sugar and mustard. Stir until dissolved.
Pour over peas and onions. Refrigerate for a couple of hours. Before serving, add tomatoes and stir lightly.
(I use canned diced tomatoes and stir them in with the peas and onions; easier and just as tasty.)
Wishing you all much luck — and BIC time — in the New Year!