The black-eyed pea, also known as the cow pea, is thought to have originated in North Africa, where it has been eaten for centuries. The peas were probably introduced to the New World by Spanish explorers and African slaves, and have become a common food in the southern United States, where they are available dried, fresh, canned, and frozen. These flavorful peas are used to make soups, salads, fritters, and casseroles. They can also be puréed or sprouted.

 

One of the more popular ways of cooking black-eyed peas is the dish called “Hoppin’ John,” a traditional African American dish served on New Year's Day for good luck. Recipes vary, but Hoppin’ John’s low-country delights are based on a delicious blend of black-eyed peas, ham hocks or hot sausage, chopped vegetables, tomatoes, and rice. There are almost as many theories on how Hoppin’ John got its name as there are ways to cook the dish. One story attributes the name to the custom of inviting guests to eat with, “Hop in, John.” Another suggestion is that it is derived from an old ritual on New Year’s Day in which the children of the house hopped once around the table before eating the dish. Whatever its origin, the Hoppin’ John tradition was a holiday staple for many in the early South, and remains a celebrated dish today.