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On New Year’s Day, you’ll find people throughout the South eating black-eyed peas and greens. Many former Southerners brought this tradition to other parts of the country, too. If this tradition is new to you, you might be wondering how it started, or what these foods symbolize. You also might want to know how to cook black-eyed peas and greens in order to begin your own tradition.
The Perfect Spicy Southern Black-Eyed Peas Recipe
When it comes to the greens, any variety of cooked greens will do, but the most common choices are collard, turnip, or mustard greens. Golden cornbread is often added to the Southern New Year’s meal, and a well-known phrase is, “Peas for pennies, greens for dollars, and cornbread for gold.” Pork is a staple of just about every Southern meal, so it’s usually cooked with the black-eyed peas. The pork seems to be there for flavor as opposed to symbolism. However, some theorize that because pigs root forward when foraging, the pork represents positive motion.
There’s no single official way to prepare your black-eyed peas on January 1st. They can be seasoned simply with just salt and pepper or highly seasoned with herbs and spices. Most dishes will include a part of the pig, such as a ham bone, pig's feet, or hog jowl. One popular dish is hoppin’ John, which is a mixture of black-eyed peas, rice, and either bacon or ham hock. Some people throw a dime into the pot and believe that whoever winds up with the dime in their serving gets extra good luck for the coming year.
Eating black-eyed peas on New Year’s Day has been considered good luck for at least 1,500 years. According to a portion of the Talmud written around 500 A.D., it was Jewish custom at the time to eat black-eyed peas in celebration of Rosh Hashanah, the Jewish New Year (which occurs in the fall). It is possible that the tradition arrived in America with Sephardic Jews, who first arrived in Georgia in the 1730s.