Today’s post is a bit of a cheat in that I couldn’t really hold myself to the blogette format, but it is a Friday Fave. I’m talking about my best-selling party dish – a beany-cheesy dip that disappears so fast I have to make a double recipe if I want to have any left over. And sometimes, even that isn’t enough. It has no fancy ingredients and lots of butter; but at any size gathering, it’s the one people crowd over. And everyone asks for the recipe.
Eating black-eyed peas on New Year’s Day for luck is a long-standing tradition throughout the South, and especially so in Texas. My grandmother, who was a great woman but not a great cook, made a few dishes really well; I remember eating black-eyed peas cooked with bacon and onion at her house on many occasions. When my husband and I first moved to New Jersey 35 years ago, I didn’t think much about that tradition – it’s hard to get excited about black-eyed peas when most people just look at you funny if you mention the dish.
