Eating black eyed peas on New Year's Eve is supposed to bring you luck, or so says Southern tradition. Why leave it to chance?! Wishing you and yours a very Happy New Year.

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 jalapeño, seeded, deveined and minced
• 3 cups (Two 11-ounce containers) fresh black-eyed peas, rinsed and drained (look for the Melissa's brand in your market's produce section)
• 1 bay leaf
• 3 sprigs fresh thyme
• 4 cups chicken broth
• 1 smoked ham hock
• Freshly ground pepper

In a large saucepan, heat the olive oil over medium heat. Add the onion and sauté until tender, about 10 minutes. Add the garlic and jalapeno and sauté one minute more. Add the bay leaf, thyme sprigs, black eyed peas and the broth. Drop in the ham hock and season with freshly ground pepper. Bring the mixture to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until the black-eyed peas are tender, about 45 minutes.

Remove the ham hock before serving.

Serves 8