Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > General Topics >
Dec 26, 2007 05:52 AM

Black Eyed Peas For New Years: History?

How did Black eyed peas come about as a New Year's tradition in the South? Is it a tradition still widely followed?
Are there variations, or one true recipe?

Is it a tradition across all classes and races?

How about other parts of the country?
Same dish or unknown where you are?

I'd love to hear your stories. Thanks.

  1. Click to Upload a photo (10 MB limit)
  1. Well, I really had no idea why we eat black eyed peas on New Years, but we do! It's for luck and financial prosperity. You have to make them with ham hocks, salt pork or ham, and it's better to use fresh. Saying that, though, I don't think there is really a one and only recipe for them. Some would say Hoppin' John, but that isn't written in stone. Just eat a bunch! Also cabbage, or greens, is supposed to be a food to eat for prosperity, as well. We are in Houston, Tx, and I think it is a tradition across the classes and races. The stores are full of bags of fresh black eyed peas, so everyone must be doing it. If you wait too long you will have to use frozen ones, because the fresh ones will be gone!

    You made me curious, so I looked around and found this interesting tidbit:

    5 Replies
    1. re: danhole

      Danhole, your tidbit is the explanation that I grew up with in Houston. I can't imagine a New Year's without black eyed peas. Fresh peas are sold in the stores in Denver at this time of year, but if we happen to be in Patzcuaro for the holidays, they don't even know what I'm talking about. We have to resort to my canned or dried peas that I have "imported".
      We make collard greens, too, if I can find them.

      1. re: danhole

        I was told that the greens signify wealth in the New Year (green = money)

        1. re: torty

          I saw somewhere that the greens represent folded bills, and the peas are coins! But if the peas are to work you HAVE to eat one for every day of the year, so 365 peas. That's a lot of peas!

        2. re: danhole

          Who don' make hopping john with neck bones?

          1. re: danhole

            Here is what was told to me from my mother and was passed down for generations in our family only 6 generations removed from slavery. Before forced the voyage from the Ghoree Islands and west Africa as Africans were aware that they would be be making along journey they would put the black eye peas in the jowls of their mouths to insure that they would have some food for the journey not knowing how long the journey might be they would bring up one or two peas to sustain them for the journey once they arrived to what might be their final destination they were planted by the new slaves and cultivated in such places as Texas Florida and South Carolina

          2. Here in NY, we do not have the tradition of eating black-eyed peas on New Year's Day. However, I did learn of the tradition (though not where/how it started), from friends and family in Dallas. I figure, what the heck, I can use all the good luck I can get, so when I have remembered over the last few years, I have picked up canned black-eyed peas (okay, yell at me now about eating canned veggies, but I was told the fresh ones have to be cooked forever and I am a bit lazy sometimes), but some day, hmm, maybe this year, I may try doing fresh ones if I can find them in NYC. Any recipes will be helpful.

            5 Replies
            1. re: Shayna Madel

              Nothing wrong at all with canned legumes of any sort; the kind of cooking they receive in the canning process is in many ways preferable to how they're normally cooked at home anyway. The typical reason I cook any bean from scratch anymore is that it's locally grown and/or unavailable canned. I have used frozen fresh blackeyes to make Hoppin' John, and they're pretty good, but canned is as good in its way and less of a fuss. As for recipes, there's nothing much involved. If you're cooking from scratch, cook the peas with a smoked hamhock or two, or some bacon, plus a pod or two of dried red pepper. If canned, fry some chopped bacon or chunks of ham and add to the peas when you heat them up, along with a good dash of Tabasco. You can either serve it with cooked white rice, over the rice, or combined with the rice - I've seen all three methods described as THE authentic one, so I suppose it's a regional issue.

              I agree that it is a Southern thing - in the Midwest, the only "typical" New Year's food was ham, and I had to go to Nashville to learn about HJ. That's also where I was introduced to the Alsatian tradition of pork and braised sauerkraut, which I happily embraced, and now we have blackeyes on New Year's Eve and choucroute garni on New Year's Day...or perhaps the next day, if we've overdone the celebrating a bit...

              1. re: Shayna Madel

                There really isn't a recipe I use. I just put them in a pot, cover with water (about an inch over the top), bring to boil and then lower to a simmer. Don't cover them but let them simmer until they are the consistency you like. I'll admit that I like mine a bit mushy, so it takes longer, but some prefer them firmer, so take that into consideration. When I see the pea skins starting to split, then I know they are close to being done. You do want the water to cook down. Sometimes I have to add a bit more water towards the end, but heat it first so you don't slow the process. When they are getting close to what I want, I add some chopped ham. I like to do that towards the end so the ham flavor doesn't totally cook out. If I am using salt pork or a ham hock that goes in at the beginning. If I am out of either of those items, I cut up some raw bacon and toss that in at the beginning. Salt and pepper at the end, not while cooking. Oh, and a bay leaf or two, depending on how much you are making, is a good thing to toss in at the beginning. And after they are done add a good dose of butter! I hope this makes sense!

                1. re: danhole

                  My dad always added a beef boullion (sp) cube to the cooking water also. Otherwise our cooking method is very similar to yours.

                  1. re: danhole

                    danhole these sound good. I love blackeye peas and am making them for New Year's day. It sounds as if you are using dried? Frozen? I like making the dried.

                    1. re: sueatmo

                      I use fresh, but dried would be okay as well.

                2. Actually, I hadn't heard of eating blackeyed peas and greens until I moved to the South. I grew up in the mid-west and my family and our neighbors always had pork and saurkraut for good luck in the New Year.

                  1. When I moved in October 1982 from Boston to Lufkin (pop. 28K) in east Texas (culture shock!), there was a can of Black-eyed peas on my doorstep, along with my local newspaper, the morning of New Years' day. A phone call to a neighbor and it was explained to me that eating black-eyed peas as part of one's first meal of the new year would bring good fortune. 25 years later, I guess it kinda sorta half worked.

                    1. I once ate at a Vietnamese restaurant that offered a special meal for Tet, and it included a porridge with black eyed peas in it. Coincidence?