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Black-Eyed Peas for Luck

December 27, 2009 by The Runaway Spoon 11 Comments

Black Eyed Peas

I have always known that on New Year’s Day, you eat black-eyed peas for good luck in the coming year.  My parents weren’t necessarily the strictest adherents to this philosophy, but some how or another, black-eyed peas generally made an appearance on January 1.  We had a family friend who made Hoppin’ John, and sometimes we’d end up at their house, even just for a brief stop and spoon full of black-eyed peas.

Now, I never knew that eating good luck peas was a particularly Southern tradition.  But over the years, I have been informed that it is in fact very Southern and generally a practice relegated to our part of the world.  To me, black-eyed peas on New Year’s just is.

But in the interest of accuracy, I did a little research to discover more about the meaning behind this tradition.  What I found out was that eating black-eyed peas on New Year’s day is a Southern tradition said to bring good luck.  Beyond that, the ideas were so diverse, you just know that no one really has an answer.  The black-eyed peas are for luck, or prosperity, the peas represent coins and greens foldin’ money. The peas swell when cooking, which means an increase in your fortune. Eating humble food shows that you are a humble person worthy of good fortune. Peas bring peace.  The idea dates back to the Civil War, it dates back to the ancient Babylonians.  Whatever.  As I said, eating black-eyed peas on New Year’s day just is.  It is what you do.

Many Southerners prefer Hoppin’ John on New Year’s Day, which is a black-eyed pea and rice dish, but I really just prefer the peas alone. You can of course, serve these over some cooked rice.  Cooking like this is more about instructions than a true recipe, so I’ll lay out mine here.

Around New Year now, I find fresh black-eyed peas in the produce section, which is my choice.  The runner up would be frozen black-eyed peas. I cook the black-eyed peas the same way I do most field peas or shelly beans, with cured pork. Traditionally, I would say dishes like this were made with fatback, or streak o’lean (fatback with some lean to it), salt pork or ham hocks. I have turned to country ham slices, because they are readily available around here and give a nice, rich, salty flavor to the beans.  I look for some center cut slices and cut those up, but a few “biscuit” slices or a handful of pre-cut chunks will work. You can use bacon if that’s what you can lay your hands on.  If you are making a big mess o’ peas, you could go for a ham hock, but for this amount a ham hock is just too big.

I use half chicken broth for flavor, but cut it with water because the reduced liquid – the potlikker – is too salty with all broth.  You can use all homemade salt-free stock or all water if you prefer.  You can add more or less garlic as you like.  Add a nice amount of hot sauce at the beginning of the cooking to season up that potlikker, but don’t go overboard.  You will serve these with that sauce bottle on the table of course. Do not add any salt during before or cooking.  The ham will take care of that.

For the last few years, I have shared the luck by taking a little black-eyed pea making kit to family and friends, and as a hostess gift to a New Year’s Eve party.  To do this, pack the peas, ham and garlic in a resealable container or ziptop bag, and drop these into a gift bag with a box of chicken broth and a small bottle of hot sauce and the recipe. This is a great dish for New Year’s Day, because all you have to do is throw everything in a pot and let it simmer away.  Serve it with some greens (we’ll get to that later) and a slice of cornbread, and you are bound to have a good year.

Black-Eyed Peas for New Years

1 pound black-eyed peas

3 – 4 ounces country ham, cut into pieces

3 cloves garlic

2 cups low-sodium chicken broth

2 cups water

A few grinds of black pepper

1 really good dash of hot sauce, plus more to serve

Pick over the black-eyed peas to get rid of any green or bruised ones.  Put the peas, ham and garlic in a pot, add the broth and water, then stir in the hot sauce and pepper.  Bring to a boil, then reduce the heat to low, cover the pot and simmer for about 45 minutes.  Remove the cover and cook a further hour, until the liquid is reduced and the peas are very tender.  Stir occasionally to prevent the peas from sticking to the pot, but if you stir too much, they’ll get mushy.

You can remove the ham and garlic before serving or leave them in. Serve warm.

Serves 6 as a side, 3 as the your whole meal

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Filed Under: Farmers Market, Fruit and Vegetables, Holiday Cooking, New Years, Sides, Vegetables Tagged With: black-eyed peas, butter. Southern specialities, Holidays, New Year's

Reader Interactions

Comments

  1. flourpower says

    December 28, 2009 at 10:33 am

    I’ve got leftover ham from Christmas and I will definitely make this for New Year’s. Thanks for the recipe.

  2. stephanie says

    December 28, 2009 at 11:32 am

    i can vouch for pc’s black-eyed peas…you will feel like the luckiest person ever if you taste hers! even a yankee girl like me knows you’ve got to have a spoonful on new year’s day. with this recipe, you’ll want a whole bowl.

  3. Shan says

    December 28, 2009 at 12:00 pm

    This is my favorite thing to serve with cabbage and cornbread on New Years Day. I love the idea of a hostess gift, and I will be borrowing the idea! Thanks for that suggestion.

  4. Reliable says

    December 28, 2009 at 12:14 pm

    Can’t wait to give it a try New Years Day. Thanks PC – Happy 2010!!!

  5. Ragan says

    December 30, 2009 at 8:25 pm

    Sounds too good! I am going to try greens this year too, but with much trepidation. I am anxious to hear the Spoon’s thoughts on cooking them correctly. Happy New Year!

Trackbacks

  1. The Runaway Spoon » Foldin’ Money Cabbage says:
    December 29, 2009 at 5:24 pm

    […] Black-Eyed Peas for Luck […]

  2. The Runaway Spoon » Pink-Eyed Pea Pepper Pot says:
    June 2, 2010 at 1:32 pm

    […] some peas with pork? Check out Black-Eyed Peas for Luck and Southern Girl Butter Beans SHARETHIS.addEntry({ title: "Pink-Eyed Pea Pepper Pot", url: […]

  3. Black-Eyed Pea and Cornbread Skillet « The Runaway Spoon says:
    December 23, 2012 at 12:12 pm

    […] with a piece of pork are the norm for many.  I like to vary my black-eyed pea intake, from my classic recipe to a big bowl of Good Luck Gumbo.  But no matter how you eat them, cornbread is the traditional […]

  4. Good Luck Gumbo (Black-eyed Pea and Collard Gumbo over Rice) « The Runaway Spoon says:
    December 27, 2013 at 11:20 am

    […] I am not an overly suspicious person.  Sure, I have my little quirks, but I don’t worry about black cats, walking under ladders, throwing spilled salt over my left shoulder.   But there are a few traditions that I adhere to because, well, it can’t hurt.  Particularly if that tradition involves delicious food.  So on New Year’s Day, I always eat black-eyed peas and greens. For luck and prosperity.  Sometimes I eat them separately, but this gumbo includes all the ingredients for a good year.  The traditional ingredients of good-luck hoppin’ john (rice and black-eyed peas), which is another New Year tradition in the South, plus greens for prosperity.  Here’s a little more information on Southern luck traditions. […]

  5. Cast Iron Collards « The Runaway Spoon says:
    December 29, 2013 at 12:12 pm

    […] adhere very solidly to tradition of eating black eyed peas and greens on New Year’s day for luck and prosperity.  I have a wonderful New Year’s Eve […]

  6. Green and Gold Collards - The Runaway SpoonThe Runaway Spoon says:
    December 8, 2014 at 11:41 am

    […] for some jangly change in your pocket too with the golden coin-like dumplings. Serve them with some black-eyed peas, and you are in for a year full of good […]

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I'm P.C. I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy. I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

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