couldn't hurt

We could probably all use a little more luck, right? So why not go ahead and do some of the things that folks believe may have contributed to happy tidings in the past?

While I don't support avoiding black cats (they're so stinkin' sleek and pretty!), carrying a rabbit's foot (ick), or hoping to get hit by bird poo (double ick), I can definitely condone things like hanging a horseshoe on your door and eating black-eyed peas to begin a new year. The recipe I tried this year made use of my crock-pot (always a good thing), and it turned out wonderfully. I'm not sure if my success is due to the inherent luck of the black-eyed pea or if it's just an indication of my mad kitchen skills. Perhaps a little of both. Yeah, let's go with that.

I must proudly note that these were a side dish to scallops, and I can honestly say that my first attempt at preparing those weirdly delicious critters was initially marked by doubt and insecurity, then displeasure, and ultimately, tasty triumph. (But you already knew about that if you follow me on Instagram.)

Please don't skip the bacon in these peas--it adds that salty, porky, pleasant taste that deli ham or bouillon cubes can't always provide. The cumin is key, too, though you should feel free to add your own favorite herbs and spices. All told, this is easy and quick to prepare, flavorful, and plentiful--we'll be eating on these lucky legumes for a good long while. Hopefully, they'll keep 2015 on the right track.

Thoroughly Cooked Black-Eyed Peas
Ingredients:

• 6 cups boiling water
• 1 cube chicken bouillon
• 1 pound dried black-eyed peas, sorted and rinsed
• 1 onion, diced
• 1 bell pepper, stemmed, seeded, and diced
• 4 slices bacon, chopped
• 1 tablespoon granulated sugar
• 2 teaspoons cumin
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste

Directions:
Pour the boiling water into a slow cooker, add the bouillon cube, and stir to dissolve.
Add the black-eyed peas, onion, bell pepper, bacon, sugar, cumin, garlic powder, salt, and pepper; stir to blend.
Cover the slow cooker and cook on low for 6 to 8 hours, until the beans are tender but not complete mush.
Adjust seasonings as needed.