Hop into the new year with this traditional dish

Hoppin' John is a Southern tradition that never quite caught on at our house, but I love it.
This dish is traditionally a high point of New Year's Day, when a shiny dime is often buried among the dish before serving. (I upgraded it to a silver dollar because money is worth less these days and, I think, dimes are too easily swallowed.) According to tradition, whoever get the coin in his or her portion is assured good luck throughout the year.
Most people make this with a variety of meats, including ham and bacon, but this vegan version is so good, carnivores won't notice what's missing. (If you want, add a little "Liquid Smoke" for that smoky flavor the bacon-lovers crave.)
Tradition also holds that the Hoppin' John is the first thing that should be eaten on New year's Day. At the stroke of midnight on New Year's Eve, many southern families toast each other with Champagne and a bowl of Hoppin' John.
The first Hoppin' John, it is said, goes back at least as far as 1841, when it was hawked in the streets of Charleston, South Carolina by a man with a limp who was known as Hoppin' John.
Some people serve it with collard greens, because, they believe, green of the pecuniary sort will follow. I love collards, but that is not the smell I want to wake up to on New Years Day. It's just a little strong for me.
Less keen on other people's tradtions than some,  my kids don't want to eat beans or consume coins to start off their new year. So, somewhat sadly, I alone eat Hoppin' John  on New Years. On the up side - I always find the coin and know that I will have good luck and happiness throughout the year.

Hoppin' John

1 tablespoon of olive oil

1 cup of chopped onions

2 cloves of garlic, minced

2 cups of chopped ripe, tomatoes plus 1/4 cup water, or 116-ounce can diced tomatoes, undrained
1/2 teaspoon of dried basil
1/4 teaspoon of dried thyme
3 cups of cooked rice
1 15-ounce can of black beans, drained and rinsed
1 15-ounce can of black-eyed peas,drained and rinsed

Salt and pepper, to taste

1 silver dollar

• Heat the oil in a large skillet. Sauté the onions over medium heat until translucent. Add the garlic and continue to sauté until the onions are golden. Stir in the tomatoes, basil, and thyme; cook until the tomatoes have softened a bit, about 5 minutes.
• Add the rice, black beans and black-eyed peas, and season to taste with salt and lots of pepper.
• Stir well, then simmer, covered, over low heat for 15 minutes. If the mixture seems dry, add a bit of water or cooking liquid from the peas.
• Wash a silver dollar well and mix it in so that it's hidden.
• Serve at once.

Vegan.