Ham and Black Eye Peas

Does it have to be HAM or just black eyed peas? I really don't like black eyed peas as a side dish, but I and my whole family LOVE a dish called Hoppin John. It's kind of like a soup (but not too liquidy) made with black eye peas, onions, seasonings, beef boullion, rice, and crumbled sausage. I bet you could substitute ham for the sausage if you had to. It's absolutley delicious. You could find a recipe for it on allrecipes or another cooking site.

A note on black eyed peas -- you can buy them fresh at most grocery stores in the refridgerated produce section. I like fresh better because they have a nice "pop" to them instead of being too smushy/slimy/mealy like the canned kind.

The good luck part is ANCIENT. It was adopted here in the States right around the civil war when their was a great Jewish migration AND because of the war stocks were low everywhere... but blackeyed peas for luck goes back hundreds of years all across europe, and even thousands in the Jewish tradition.

My personal suspicion is that for Europe... it has to do with winter. The way beans were eaten in days gone by was to sprout them first... then cut off the sprouts and cook the beans and eat the sprouts. The sprouts were chock full of VitC (staving off scurvy), and beans full of protein (by midwinter people's diets were usually quite low in protein).

In the Jewish tradition, however, they're eaten at Rosh Hashana... MUCH earlier in the year BUT the middle east has a different climate cycle. In most of Europe late winter and early spring were the leanest periods. Animals had lost their fat, very little was growing, people were living off of dried and frozen stores. In Europe the "new year" starts in the middle of winter. In deserts high and low, however... winter is the bountiful season... because along with rains comes a sudden flush of edible plants and animals that eat them. But fall is the lean season (after a scorching summer). Also, in deserts, the culture THERE also tend to put the new year right at the beginning of the lean season (aka usually in sept/oct). So my suspicion, is that the protein rich beans and vitamin rich sprouts served the same purpose from a health standpoint. Also in the jewish traditon, other vitamin rich and fat rich foods are held as supposed to be eaten at the new year.

The idea of holding onto certain foods until a certain date makes KILLER sense scientifically... as a sudden bolus of needed nutrients will sustain a body longer (think of the massive Vit drops put in eyes of children in 3rd world countries). And also by requiring that certain foods be eaten at certain times means that all the "best" foods aren't eaten first.

Of course in wealthy places where food is plentiful, it's not such a big deal. But in cultures that were tied to seasons even *having* food to last the lean times was sign of wealth and good planning... much less having "good" food. Saving those good foods for certain holidays was a sign of wealth as well as good planning. Many regard wealth and good planning as "lucky". And... to be frank... not getting scurvy or other malnutrition illnesses in days before the nutrients contained in certain foods was understood by most WAS "lucky". I mean, healers knew -that's cerain- that certain foods prevented or cured certain ailments even without knowing the biochem... but most people had no idea. They did what their healers told them to do the way that people do what doctors tell them to do, largely with little understanding or question.

Personally... I think black eyed peas taste like dirt. I love most legumes, but those are not on the list. That said... I still make sure each person has at 370 every new years (1 for every day of the year is the tradition)... because I LIKE following old traditions... even ones that don't make sense in the modern world I live in (where I can buy steak and limes, or protein powder and vitamins 24/7/365).

Having spent a lot of time in the south I typically boil them with bacon and ham hocks and serve with collard greens (also boiled with bacon)... but I really want to try the Mediterranean way this year that uses veggies, oil, salt, & lemon.

I usually use the Christmas hambone for my peas. I didnt cook this year tho so I'm not sure how I will attack it, probably with some hamhocks. There are lots of recips on the internet, I'd give you mine but it isnt always consistent and I have no idea of the measurements fo any of it. Beans are beans and some batches come out better than others.
As for the significance of being for good luck, I also have no idea how it all started I just know we eat them every year traditionally. I'll look that up right now while it's fresh in my mind. Make sure to make a batch of iron skillet cornbread to go with the ham and beans... yum :)

Here down south it's Blackeyed peas for luck and greens for money.
Here's some background on it from the southeast.

The practice of eating black-eyed peas for luck is generally believed to date back to the Civil War. At first planted as food for livestock, and later a food staple for slaves in the South, the fields of black-eyed peas were ignored as Sherman's troops destroyed or stole other crops, thereby giving the humble, but nourishing, black-eyed pea an important role as a major food source for surviving Confederates.

Today, the tradition of eating black-eyed peas for the New Year has evolved into a number of variations and embellishments of the luck and prosperity theme including:

* Served with greens (collards, mustard or turnip greens, which varies regionally), the peas represent coins and the greens represent paper money. In some areas cabbage is used in place of the greens.

* Cornbread, often served with black-eyed peas and greens, represents gold.

* For the best chance of luck every day in the year ahead, one must eat at least 365 black-eyed peas on New Year's Day.

* Black-eyed peas eaten with stewed tomatoes represent wealth and health.

* In some areas, actual values are assigned with the black-eyed peas representing pennies or up to a dollar each and the greens representing anywhere from one to a thousand dollars.

* Adding a shiny penny or dime to the pot just before serving is another tradition practiced by some. When served, the person whose bowl contains the penny or dime receives the best luck for the New Year, unless of course, the recipient swallows the coin, which would be a rather unlucky way to start off the year.

The catch to all of these superstitious traditions is that the black-eyed peas are the essential element and eating only the greens without the peas, for example, will not do the trick.

Popular Ways to Serve Black-Eyed Peas
Even most avid fans of black-eyed peas will concede that enjoying the flavor, frequently described as nutty, earthy and buttery, is an acquired taste. Whether to enhance or disguise the flavor, depending on your point of view, there are several popular ways to serve black-eyed peas, other than as a simple side dish:

* Hoppin' John - Although served throughout the year as well, Hoppin' John is one of the most traditional New Year's Eve and New Year's Day dishes in the South. Black-eyed peas are cooked with rice, pork (such as chopped pork or ham, hog jowls or hambones, fatback or bacon) and seasonings. Sometimes chopped onions and hot sauce are added. Hoppin' John and other New Year's Recipes from About.com's Guide to Southern Cooking

* Texas (Black-Eyed Pea) Caviar - This is a popular casual alternative that blends Southern and Mexican flavors with black-eyed peas and is usually served with tortilla chips. Texas Black-Eyed Pea Caviar Dip Recipe from About.com's Guide to Southern Cooking

* Black-Eyed Pea Salad - There are many recipes for salads made with black-eyed peas, a good choice for a side dish served with other dishes. Visit About.com's Guide to Southern Cooking for the following version, made with a cider vinegar and basil dressing. Black-Eyed Peas Salad with Basil Dressing

To Eat or Not to Eat Black-Eyed Peas
Whether you choose to follow the Southern New Year's tradition or not, black-eyed peas are a good source of nutrition. According to the U.S. Department of Agriculture, black-eyed peas are low in fat, contain no cholesterol, and are low in sodium. They are high in potassium, iron, and fiber and a one-half cup serving of cooked black-eyed peas counts as one ounce of lean meat from the Meat, Poultry, Fish, Dry Beans, Eggs and Nuts Group of the Food Guide Pyramid. Black-Eyed Peas Nutritional Information from About.com's Guide to Nutrition.

More About Black-Eyed Peas
Black-eyed peas are actually not peas at all, but rather a variety of bean related to the cowpea and categorized as legumes, having both edible seeds and pods. According to the Library of Congress, they have been cultivated in China and India since pre-historic times and were eaten by the ancient Greeks and Romans. Early records from 1674 indicate that black-eyed peas were transported from West Africa to the West Indies by slaves. Subsequently, they reached the Lowcountry coastal regions of the Carolinas and Georgia, also via the slave trade, more than 300 years ago.

I generally cook mine with bacon pieces. So the salt of the bacon cooks into the peas.

Make some hoppin john. Eating hoppin john on new years day is said to bring good luck. Below is the best recipe (just made it last night) and it's become one of our all time favorite dishes in our house. The recipe below is from Cooking Light. Enjoy.
Ingredients
1 tablespoon vegetable oil
2/3 cup chopped onion
1/2 cup chopped green bell pepper
1/3 cup chopped celery
2 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon crushed red pepper
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 bay leaves
4 cups water
2 smoked ham hocks (about 1 1/2 pounds)
1 (16-ounce) bag frozen black-eyed peas
1 cup uncooked jasmine or basmati rice
3/4 cup chopped red bell pepper
1/3 cup chopped green onion tops
Preparation
Heat the oil in a Dutch oven over medium-high heat. Add onion, green bell pepper, celery, and garlic; sauté 5 minutes. Add thyme, red pepper, salt, black pepper, and bay leaves; cook 1 minute. Add water and ham hocks, and bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add peas; cook for an additional 30 minutes.

Remove ham hocks from pan; cool. Remove ham from bones; finely chop. Discard bones, skin, and fat. Add rice and red bell pepper to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Remove from heat; stir in ham. Discard bay leaves. Spoon into a serving dish, and sprinkle with green onions.

my in-laws also do black-eyed peas for "good luck" thru the new year. They also do pickled herring (gag)....as did my grandparents.

As for the actual origin of this.....I have no idea! Time to "search".

Here's one article about the black-eyed pea tradition (with some recipe links):

http://gosoutheast.about.com/od/restaurantslocalcuisine/a...

My mama was a Texan and she grew up with this way of celebrating the new year. I happen to like black-eyed peas, so I wanted to continue it. My husband happens to hate black-eyed peas, and his tradition for New Year's Day is corned beef and cabbage. I'm not a C.B & C. fan. So on January 1st we make both, and eat as much or as little of anything as we please!

The tradition: "Many parts of the U.S. celebrate the new year by consuming black-eyed peas. These legumes are typically accompanied by either hog jowls or ham. Black-eyed peas and other legumes have been considered good luck in many cultures. The hog, and thus its meat, is considered lucky because it symbolizes prosperity. Cabbage is another "good luck" vegetable that is consumed on New Year's Day by many. Cabbage leaves are also considered a sign of prosperity, being representative of paper currency. In some regions, rice is a lucky food that is eaten on New Year's Day."

**Stubb's recipe for black-eyed peas is the bomb. I have never made a bad batch.

STUBB'S BLACK EYES-N-BACON

Slow-cooked beans take on a fresh attitude with one tiny extra step: Fry up sliced bacon and diced vegetables for simmer- ing with the beans. But before adding the beans, save half the mixture and stir it into portions just before serving. The slightly crisp peppers, celery, and bacon pieces add contrast to the soft creaminess of the beans, while the longer cooked bacon and vegetables give up their flavors to the overall dish. For extra punch, splash on a bit of olive oil and vinegar at table.

Serves 8 To 10

1 pound dried black-eyed peas or other beans
1/2 pound thick-sliced smoked bacon, cut into 1/4-inch-wide
pieces
1 medium onion, cut into small dice
2 ribs celery, cut into small dice
1/2 red bell pepper, cut into small dice
1/2 green bell pepper, cut into small dice
4 cloves garlic, minced
2 to 3 teaspoons salt, or to taste
1/2 teaspoon freshly ground black pepper
Olive oil and wine vinegar (optional)

1. Pick through the beans to discard any pebbles or other de- bris. Rinse the beans well. Soak in plenty of water to cover for at least 4 hours or overnight. Drain the beans and set aside.
2. In a heavy pot, fry the bacon over medium-high heat until it browns, about 10 minutes. Stir in the onion, celery, bell peppers, and garlic and cook, stirring occasionally, until the vegetables soften but still have some crispness, about five minutes. Scoop out half the mixture and set aside (refrigerate if you’re not planning to serve the beans as soon as they’re cooked.)
3. Add the beans to the remaining vegetables in the pot and enough water to cover by 1 inch (6 to 8 cups). Bring to a boil over high heat, then reduce the heat so the beans slowly simmer. Do not cover the pot. Start testing after 20 minutes, though they make take as long as 1 hour. When the beans start to feel soft, stir in the salt, pepper and Stubb's Smokey Mesquite Bar-B-Q Sauce. Stir the beans occasionally as they cook; they’re done when just tender, but not mushy. (Note: For a thicker bean broth, puree 1/2 to 1 cup of the beans and return them to the pot.)
4. Ladle the beans, with some of their liquid, into bowls or cups. Spoon on some of the reserved bacon mixture (reheat if necessary in skillet or microwave). For extra flavor, drizzle with olive oil and a splash of vinegar to taste.

Happy New Year!

I make Texas Caviar with my black eye peas. I cook them until they are firm to the bite, remove from heat, drain, rinse with cold water. then after they are drained I use cider vinegar, oil, some seasonings, chopped onion... chill... serve as a salad. We Love it.

As for the ham and peas.... I soak the peas overnight, rinse. Put in crockpot (only time I use the crock), add in a good ham bone and ham hock then slow cook all day.

We also have Prime Rib as our traditional dinner for New Years.

After reading all this, all I have to say is 'yuck' lol. No disrespect to anyone.

I wonder if you could put the black eyed peas in Chili along with the other beans?

I've never heard of such tradition until I was on a different site and they started talking about New Year traditions. Growing up in the North, my family would have a Ham and Prime Rib dinner (with all the fixings kind of like Thanksgiving Dinner). That surely didn't bring me any good luck...but it was good :)