Why Black Eyed Peas, Greens, and Cornbread Are a New Year’s Day Tradition
Every New Year’s Day, no matter how busy life feels or how the year before unfolded, we always sit down to the same meal. Black eyed peas. Greens. Cornbread. It is a tradition that has been passed down through generations and one I look forward to every single year.
This meal is not just about food. It is about intention. Preparing it feels like pressing pause and choosing how we want to step into the year ahead. Before goals are written down or resolutions are made, this meal reminds us to begin grounded and grateful.
The Meaning of Black Eyed Peas on New Year’s Day
Black eyed peas have long symbolized good luck and prosperity, especially in Southern households. They were humble, dependable, and nourishing during hard times, which made them a symbol of resilience and hope.
When we eat black eyed peas on New Year’s Day, it feels like an invitation for abundance in the simplest and most meaningful way. Not flashy wealth or overnight success, but steady provision and the confidence that we will have what we need.
Why Greens Represent Growth and Abundance
Greens are said to represent growth, abundance, and financial well being, their deep green color often compared to money. In Southern tradition, collard greens, mustard greens, or turnip greens are slow cooked and shared as a sign of patience and nourishment.
For me, greens are a reminder that growth does not happen overnight. What we water, what we tend to, and what we show up for consistently is what flourishes. Starting the year with greens feels like saying yes to growth in every area of life.
The Symbolism of Cornbread on New Year’s Day
Cornbread represents comfort and the hope of a golden year ahead. Its warm color and simple ingredients remind us that abundance can be found in the everyday.
Cornbread brings a sense of grounding to the meal. It’s familiar, filling, and a reminder that joy and prosperity do not have to be complicated to be meaningful.
Need a great cornbread that’s WFPB & Oil-Free? I’ve got one you can make from scratch – Best Southern Cornbread Recipe to pair with your Black-eyed Peas with Collard Greens. Another great cornbread is from PlantStrong! Delicious, WFPB, oil-free and you just mix with plant milk & bake! They even have gluten-free versions.
A Southern New Year’s Day Meal Rooted in Gratitude
Sitting down to this meal each year feels like a quiet promise. A promise to begin the year rooted in gratitude, intention, and connection. No matter what the next twelve months hold, we start together, nourished and hopeful.
This Southern New Year’s Day tradition is one I cherish deeply. It is a reminder that the way we begin matters and that sometimes the most powerful traditions are the simplest ones.
Other whole food plant-based recipes you might like:
- Best Vegan Southern Cornbread
- Easy Roasted Cauliflower Steaks
- Vegan Palak Tofu (Tofu Spinach Curry)
- Miso-Ginger Glazed Carrots
- Crunchy Vegan Shredded Brussel Sprouts Salad with Orange Vinaigrette
- Hassle-Free Hasselback Zucchini
New Year’s Vegan Black-Eyed Peas with Collard Greens
Ingredients
- 1 large yellow onion diced
- 3 cloves garlic minced
- 1 bay leaf
- 1/2 cup water divided
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 1 tablespoon coconut aminos
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon liquid smoke
- 2 bunches collard greens (about 1 ½ pounds) destemmed and chopped
- 2 15 ounce cans no-salt-added black-eyed peas drained and rinsed
- 3 scallions thinly sliced
- salt to taste
Instructions
- In a large saucepan over medium heat, add the onions, garlic, and bay leaf. Begin to dry sauté, adding a splash of water as needed to prevent the vegetables from sticking. Cook for 4 – 5 minutes, until softened and translucent.
- Mix in the tomato paste, balsamic vinegar, coconut aminos, smoked paprika, black pepper, and liquid smoke, stirring well to smooth out any lumps. Slowly pour in the remaining water and stir to incorporate.
- Add the collard greens a few handfuls at a time, stirring until they wilt down enough to fit into the pot. Incorporate the black-eyed peas by gently folding them into the mixture, being careful not to smash them. Reduce the heat to low, cover, and continue to simmer for anywhere from 15 – 45 minutes. If you’d like to keep the collards brighter green and crisper, err on the side of less time, and if you’d like them more meltingly tender, keep on stewing them for longer.
- Turn off the heat and stir in the scallions, reserving some for the top, if desired. Adjust the salt to taste as needed. Discard the bay leaf and enjoy!
Notes
Nutrition
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I wish this had showed up earlier. No collard greens to be found at the store. So I using baby spinach
I am having my cornbread in the form of grits. I will be using my coarse ground yellow corn meal that I purchased to use in the tamale pie.
We hope you enjoyed it! Happy New Year!