New Year often inspires traditions: making resolutions (I will write a new post weekly), embracing new habits (I will meditate daily), or sharing a celebratory toast at midnight (I did plenty of this lol). My family’s beloved tradition is enjoying black-eyed peas on New Year’s Day for good luck. As a child, I wasn’t particularly fond of them—each pea felt like a chore to swallow. Nevertheless, I ate at least 12, wishing for a monthly dose of good fortune. With time, my appreciation for my mom’s savory black-eyed peas grew, and I have now included this heartwarming dish as a tradition in my own family. But what makes black-eyed peas symbolize luck? Let’s dig in.
Black-eyed peas aren’t peas at all—they’re beans! With origins in West Africa, they have long been considered symbols of protection and prosperity. Their distinctive eye-like appearance was believed to ward off evil spirits, while their ability to expand during cooking represented growth and abundance – a hopeful metaphor for the year ahead.
When enslaved Africans brought black-eyed peas to the Americas in the 17th century, the legume found a lasting (and iconic) place in Southern cuisine. One typically Southern dish, Hoppin’ John, is a savory blend of black-eyed peas, rice, pork, and spices. Check out a link to a tasty recipe here. Rooted in West African cooking traditions, this dish carried cultural significance, with a name most likely stemming from Creole or Gullah culture.
Pairing black-eyed peas with greens (like collards) adds another layer to the lore, as the greens symbolize paper money—doubling down on prosperity. Interestingly, black-eyed peas have carried their symbolic significance across cultures. In ancient Egypt, they were consumed as an act of humility to ward off bad luck.
My Mom’s Black-Eyed Pea Legacy
My mom was so devoted to this tradition that once when we spent a New Year’s holiday in New York City, she packed her freshly made black-eyed peas in a stockpot, sealed it with duct tape, and flew it to New York City. Picture the scene: a porter at JFK, staring incredulously at a leaking box on the luggage belt. “Are those…black-eyed peas?” he asked. You could only imagine my embarrassment (but it does make for a great story!). She didn’t trust she could replicate her recipe away from home, and honestly, that level of commitment sums her up perfectly.
I have adapted her recipe (if you can call it that as I think she changed it every year), but it nonetheless remains my go-to every New Year’s Day. It’s simple, hearty, and apparently very lucky:
Frances’s Black-Eyed Peas Recipe
- 1-pound dried black-eyed peas
- 1 ham hock
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 can diced tomatoes
- 2 quarts water
- Salt and pepper to taste
- Soak the peas overnight in cold water. Rinse and place in a large pot, covering with water by two inches.
- Add the ham hock, onion, garlic, and tomatoes. Bring to a boil, then reduce heat and simmer, covered, for 3-4 hours until the peas are tender and stewy.
- Remove the ham hock, trim the fat, and chop the meat into bits. Return the meat to the pot, season with salt and pepper, and serve.
Pro tip: If you can find fresh black-eyed peas, skip the soaking—they’ll cook in just 1-2 hours.
Creative Twists on Black-Eyed Peas
But eating black-eyed peas doesn’t have to be limited to New Year’s Day. One of my favorite black-eyed pea dishes is from Hill & Vine in Fredericksburg, Texas — a black-eyed pea hummus—a creamy, Southern twist on a Mediterranean classic. For a similar recipe, check this one out here.
Or, try my Mango Cowboy Caviar—a colorful, zesty salad that pairs black-eyed peas with mango, avocado, and a citrusy dressing for a fresh take. It’s my most popular blog post ever (and I’m still not sure why, but it’s undeniably delicious).
Whether your New Year’s traditions involve peas, champagne, or both, I’d love to hear about them! Drop me a line or share your favorite way to ring in the new year. Wishing you luck, prosperity, and maybe even a few black-eyed peas on your plate!
xo, M
