I don't have any family New Year's traditions, so I thought maybe I'd try out a popular one: Hoppin' John. It's eaten throughout the South and Carribean and something I never heard of until I moved down here. And it's cheap and easy to get and make.

Hoppin' John is served with cornbread and collards. I found this recipe from a piece in The N&O last year.

I'll admit Hoppin' John doesn't exactly thrilling my husband. He'd prefer to take up some other traditions ... Dutch immigrants, he tells me, eat donuts. Japanese Americans enjoy lobster. We can do the donuts. Maybe next year on the lobster.

Hoppin' John

1 cup dried black-eyed peas

5 to 6 cups water

6 slices bacon, chopped

1 medium onion, chopped

1 whole garlic clove, peeled

1 cup long-grain white rice

Wash and sort the peas. Fry bacon in the bottom of a large pot until crisp. Add the peas, onion and garlic and enough water to cover to the pot. Bring to a boil, then reduce heat to simmer, uncovered, until tender, about one and a half hours. Add the rice and cover, simmering over low heat for about 20 minutes. Remove from heat and allow to sit, covered, for 10 minutes. Fluff with a fork and serve immediately.

If you want to be fancy, garnish with grated cheddar cheese and scallions.

Check out our other daily themes at TriangleMom2Mom:

MONDAY: Meet!
TUESDAY: Ask!
WEDNESDAY: Eat!
THURSDAY: Play!
FRIDAY: Out!
WEEKEND: Relax!