Texas Caviar from the Cowgirl Hall of Fame restaurant

As the old saying goes, "Eat peas on New Year's day to have plenty of everything the rest of the year."

3 16-oz cans black-eyed peas, drained and rinsed of all juice (or cook your own, see below)
1 small jar chopped pimentos, juice included
1 bunch scallions, thinly sliced, green part only
1 tablespoon Tabasco sauce
1 tablespoon Worchestershire sauce
1 teaspoon black pepper
1/2 bunch parsley or cilantro, chopped
1 tablespoon fresh oregano,
3 canned or fresh jalapeno chiles, chopped
1 firm, ripe, chopped tomato
1 to 2 cups vinaigrette dressing
1 green bell pepper, finely chopped
3 cloves fresh garlic, pressed or minced

In a large bowl, stir all ingredients very well. Refrigerate for at least 4-6 hours, preferably overnight, in a sealed or covered container. The longer it sits, the better it gets.

Serve with old-fashioned saltine crackers or with corn tortilla chips.
From epicurious.com

Black Eyed Peas

1 pound dried black-eyed peas, picked over
2 tablespoons olive oil or rendered bacon fat
1 small onion, peeled

In a bowl combine black-eyed peas with water to cover and let stand overnight.

Drain peas and in a 4-quart saucepan, combine with water to cover by 2 inches. Add oil and onion. Simmer mixture, covered, 30 to 40 minutes, or until peas are tender, and drain well, discarding onion. Yield is about the same as 48 oz of canned beans.