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Southern Rice and Beans
This is a rice-and-bean combination that is eaten in the South on New Year's Day. The dish, first made by slaves in South Carolina, contains black-eyed peas, which were a staple in African diets. A dime is often hidden in the rice and the person who gets the coin will have good luck in the new year. Corn bread is the traditional accompaniment.

1 tablespoon vegetable oil
1 medium onion, diced
1/2 green bell pepper, diced
1 cup uncooked long-grain white rice
14 1/2-ounce can beef broth
1/2 cup water
15 1/2-ounce can black-eyed peas,    rinsed and drained


 1/4 teaspoon thyme leaves
1/8 teaspoon ground red pepper, or to    taste
Salt to taste
1/2 cup (2 ounces) diced, sliced cooked    ham

In a large saucepan, heat the oil over medium heat. Add the onion and green pepper and saute until the onion is softened, about 4 minutes. Add the rice and cook until it is lightly coated with oil and starting to brown. Stir often. Stir in the broth, water, black-eyed peas, thyme, red pepper, and salt. Cover and bring to a boil. Reduce the heat and simmer 20 minutes or until the rice is tender. Add the ham and mix gently.

Serves 3 to 4.