Black-eyed peas were a staple of my youth—along with such things as cornbread, hominy, and buttermilk—but I don't recall them ever being associated with any holiday, or any particular recipe, or with "good luck." We mostly ate them just as they came out of the can, only heated on the stove, except on those rare occasions when we got them fresh from the garden. (I think this only happened after visiting the farm of some relative who grew them.)

As an adult, I discovered the good-luck/New-Year's/hoppin'-John thing by reading about it in some cookbook. I've made it a few times, but it never grew to be a family tradition.

This is a pretty "plain" recipe, but I think it reflects the plainness of its origin:


From The Tuesday Soul Food Cookbook, [by the editors of Tuesday Magazine], (New York: Bantam Books, 1969), page 131:

Hopping John
(serves 8 to 10)

1 pound black-eyed peas
2 quarts boiling water
1 onion, chopped
1 pound lean salt pork or bacon, diced
salt and pepper to taste
crushed red peppers
1 cup raw rice, cooked separately

Wash the black-eyed peas, soak overnight in cold water; or boil them for 2 minutes, and soak 1 hour or longer (or use the quick-cooking variety). Drain well. Put the peas in a large pot, add the boiling water, onion, salt pork or bacon, and seasonings. Simmer, covered, for about 2 hours, or until the peas are very soft, adding water as needed. Taste, and correct the seasonings.

Cook the rice until dry and fluffy. Add the cooked rice to the cooked peas in the pot. Simmer gently until all liquid is absorbed.