Happy New Year and welcome back to The Stone Soup Cook! I’m so glad you’re here and I hope that your new year is off to a great start!
As I have mentioned before, I hail from the Deep South and in the south, we eat black eyed peas on New Year’s Day.
But why? I actually didn’t know the origins until I did a little research.
Here’s what I learned:
Black eyed peas are considered by many to be good luck. Reasons for the belief are varied, but a common legend is that during the Civil War Northern soldiers would leave the black eyed peas and salt pork behind after a raid, considering them to be only fit for feed for the animals. Southerners survived on them in the lean times and hence considered them lucky.
Another, and more widely agreed-upon legend, is that in the dish “Hoppin John” represents prosperity in the new year because the black eyed peas represent coins, the greens represent green money and the traditional side of cornbread represents gold.
Today, I’m making “Hoppin’ John,” which either got its name from an old, crooked man who sold peas on the streets of Charleston, SC, or from the French name of the peas: pois pigeons. Hoppin John combines several kinds of smoked meats and greens and is quite delicious, given its humble origins. My favorite fun fact about Hoppin’ John, though, is the fact that leftovers eaten the next day are known as “Skippin’ Jenny” and are considered even luckier than Hoppin’ John!
Enjoy this recipe for Hoppin’ John and look for more from me in the next day or two–
Until then,
Peace, love and good food,
Keri
