Starting the new year off right: Tradition is said to bring good luck
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One explanation says black-eyed peas were used mostly for cattle feed. But during the Civil War battle of Vicksburg, the town suffered through a 40-day siege. Unable to get supplies, the people were near starvation and were forced to eat the humble “cowpeas,” thus beginning the Southern tradition.
Others say black-eyed peas have been a symbol of luck and good fortune all the way back to the days of the Pharoah. Many people serve greens along with the meal, thought to represent money. Another unusual tradition in that same vein is rolling a cabbage across the threshold which is supposed to keep money rolling in throughout the coming year.
Residents at Raintree Manor are familiar with a few of these traditions, but have some of their own reasons as well.
“My daddy loved it,” said Bessie Martin, pointing out her family served it for dinner rather than breakfast. “I couldn’t eat that for breakfast.”
Martin had her own take as to how the tradition got started.
“They didn’t have any more than that to eat, I guess, in the winter-time,” she said, “you know, cold weather and all.”
Louise Pleasant had yet another take on the practice.
“If you cook black-eyed peas on the first of the year, you’ll be cooking them all year,” she said, “and they’re good, now,” she added with a grin.
Some southern cooks serve the black-eyed peas with rice in a dish called Hoppin’ John.
But however they are served, they continue to be a part of many southerners’ New Years Day diet, whether for the purported good luck, or simply because they taste good, it doesn’t really seem to matter.
“We’ve just always had it,” said Martin.
And maybe that’s as good a reason as any.
How to make Hoppin’ John
Hoppin’ John
1 cup dried black-eyed peas
4 thick slices bacon, cut into 1/2-inch pieces
1 cup chopped onion
1/2 cup chopped green pepper
1 clove garlic, minced
1 teaspoon salt
1 bay leaf
Generous dash cayenne pepper
Generous dash black pepper
3 cups cooked rice
Wash peas. Add 5 cups boiling water; boil 2 minutes. Remove from heat; cover and soak 12 hours or overnight. (Or, for quick-soak method, add boiling water to beans; boil 3 minutes. Cover and set aside 1 to 4 hours.) Rinse and drain thoroughly.
Cook bacon in large, heavy saucepan until browned. Add onion, green pepper and garlic. Saut? until onion is tender. Add peas, 2 cups water and seasonings.
Cover and simmer 40 to 50 minutes or until beans are tender. Remove bay leaf; stir in cooked rice. Continue simmering about 10 minutes or until all liquid is absorbed.