It’s a tradition in many Southern households to enjoy a meal featuring black-eyed peas on New Year’s Day.
Passed down from generation to generation, this meal — which usually also includes signature sides of cornbread and greens — is said to bring good luck for the rest of the new year to all those who consume it on Jan. 1.
The origins of this tradition are unknown, but there are a few ideas on how black-eyed peas became a symbol of good luck.
It is believed that eating black-peas for luck started during the Civil War when Confederate soldiers had the “good fortune” of surviving the 1864 winter thanks to the fields of black-eyed peas — one of the few foods Gen. Sherman’s Union Troops didn’t plunder.
Most food historians, however, believe the tradition is African in origin.
Southern Living reported that legendary Southern food researcher John Egerton said in his book “Southern Food: At Home, On the Road, In History” that black-eyed peas are associated with a "mystical and mythical power to bring good luck."
There's evidence that people ate black-eyed peas as a part of the Jewish holiday Rosh Hashanah, the Jewish New Year, for hundreds of years, reported Southern Living. But the tradition of cooking black-eyed peas with rice is African in origin and spread throughout the South, especially in the Carolinas. When black-eyed peas were added to rice, the dish became known as Hoppin’ John.
A meal for good luck
According to Southern tradition, here are dishes to offer on Jan. 1 and what kind of good fortune each brings:
• Black-eyed peas symbolize “coins” and point to monetary gain.
• Greens (collards, mustard or turnip greens, cabbage) symbolize the green of money and ensure you have a financially prosperous year.
• Pork, which many use in recipes to flavor black-eyed peas or greens, is meant to bring “forward motion” or “advancement” in the year ahead.
• Corn bread represents “gold.”
• If tomatoes are added to the meal, they’re said to represent “good health.”
Here are some recipes to prepare on New Year’s Day:
Hoppin’ John
1 cup dry black-eyed peas
4 thick slices bacon, cut into small pieces
1 cup chopped onion
½ cup chopped green pepper
1 teaspoon salt
1 bay leaf
1 dash each of cayenne & black pepper
3 cups cooked rice
Wash peas, then cover with 5 cups water. Boil 2 minutes. Remove from heat and soak overnight. The next day, rinse the beans and drain thoroughly. Cook the bacon in a heavy pan until browned. Add onion and green pepper. Sauté until onion is tender. Add beans, 2 cups water, and seasonings. Cover and simmer 40 to 50 minutes or until peas are tender. Remove bay leaf; stir in rice. Continue simmering for about 10 minutes until all liquid has been absorbed. Serve with ham, cornbread and collard greens.
Collard Greens with Ham Hocks
1 pound fresh collard greens
4 smoked ham hocks
Crushed red pepper
Hot sauce
Salt and pepper
Cut and wash collard greens. Place them in a large pot with ham hocks and crushed red pepper. Add enough water to cover. Simmer over medium heat for approximately two hours until greens are tender. Remove from heat and add salt, pepper, and hot sauce to taste.
Classic Cornbread
1 cup all-purpose flour
1 cup cornmeal
2 to 4 teaspoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
1/4 cup cooking oil
Stir flour, cornmeal, sugar, baking powder, and salt in bowl. In separate bowl, beat eggs, milk, and oil. Add to flour mixture and stir until smooth. (Do not overbeat.)
Pour into greased 9-by-9-inch baking pan or a cast iron pan and bake at 425 degrees for 20-25 minutes until golden brown.
