CROSTINI AND BLACK-EYED PEA PUREE

I’m sure most folks know to eat black-eyed peas on New Year’s Day for luck in the coming year. I’m not so much superstitious as I am a sucker for tradition. I also really love to sing the song of the New Year, “Auld Lang Syne.”

Makes 6 servings

¼ CUP OLIVE OIL, PLUS MORE FOR DRIZZLING

5 THYME SPRIGS

½ TEASPOON RED PEPPER FLAKES

2 GARLIC CLOVES, SMASHED AND PEELED

1 BAY LEAF

ONE 15-OUNCE CAN BLACK-EYED PEAS, DRAINED AND RINSED

¼ CUP VEGETABLE BROTH

SALT AND FRESHLY GROUND BLACK PEPPER

1 BAGUETTE, THINLY SLICED ON THE DIAGONAL

1. Preheat the oven to 350˚F.

2. Heat the ¼ cup olive oil in a medium saucepan over medium-high heat. Add the thyme, pepper flakes, garlic, and bay leaf. Cook, stirring occasionally, until the garlic is golden brown, about 2 minutes. Add the black-eyed peas and vegetable stock and bring to a boil. Reduce the heat to medium-low and simmer until the flavors have melded, about 10 minutes.

3. Discard the bay leaf and thyme stems and transfer the mixture to a blender. Puree until smooth, sprinkling in a little water if the mixture is too dry. Season with salt and black pepper to taste. Transfer to a bowl.

4. Arrange the bread on a baking sheet, drizzle the olive oil over the bread, and toast in the oven until golden brown, 7 to 8 minutes. Serve with the black-eyed pea puree.

SOUTHERN MOTHER: This thyme- and red-pepper-flecked black-eyed pea spread is a perfect match for Baked Oysters with Creamed Turnip Greens for a New Year’s party. The other part of the old New Year’s dining lore says you should eat greens to ensure prosperity.