Why Americans Eat Black-Eyed Peas on New Year's

Ben Starr, the Ultimate Food Geek, explains why the American tradition of eating black eyed peas for good luck in the New Year only dates back to the 1940s and was started by an East Texas agriculture promoter's clever marketing campaign. The incredible story of how black eyed peas went from a "trash crop" that was used to feed cattle, to a "cash crop" used to make the celebrated, luck-bringing dish "Hoppin' John" involves slavery, racism, and another genius character, the great African American icon George Washington Carver.
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Hoppin' John is now a Southern standard, and even if you don't like the flavor of black eyed peas, you're guaranteed to love this dish.
In a big pot (or 6+ quart instant pot or pressure cooker), combine:
1 pound black eyed peas (not soaked, pick through them to remove any stones, dirt clods, etc.)
2 quarts stock (I prefer smoked pork stock...recipe below...or chicken/beef/veggie/mushroom stock)
1-2 smoked ham hocks/shanks/neck bones/turkey legs (or the meat from these if you've already used them to make your stock...or 1/2 pound chopped bacon or ham)
1 onion, chopped
1 head garlic, cloves peeled and chopped
salt (after stirring well to dissolve the salt, taste the cooking liquid and it should be salty like sea water)
black pepper (to taste)
Bay leaf
1-2 Tablespoons smoked paprika (especially you're not using smoked pork or pork stock, this makes the dish taste like bacon)
If pressure cooking, cook 15 minutes at high pressure, followed by a 15 minute natural release.
If cooking on the stovetop, simmer, covered, 1 hour, then taste for doneness.
Remove any meat from the bones and return the meat to the pot.
To finish, add:
1 large can Rotel tomatoes (or tomatoes with green chiles, or just diced tomatoes)
1 splash vinegar (ideally apple cider, but any vinegar will do, or lemon/lime juice)
Optionally, wilt 1 bunch of pot greens into the pot. (Mustard is recommended, but any sturdy green will do...turnip, collard, kale, spinach, chard, etc.) Adding greens will likely necessitate more salt and vinegar.
Taste for seasoning. Serve over rice (traditional) or with cornbread. This dish magically changes from Hoppin' John to Skippin' Jenny on January 2.
SMOKED PORK STOCK RECIPE:
1-2 smoked ham hocks/shanks/neck bones/turkey legs
1 large onion, quartered (no need to peel)
1 head garlic (sliced in half, no need to peel)
4 carrots (cut into a few pieces)
4 stalks celery (cut into a few pieces)
1/4 cup vinegar (any type)
1 Tablespoon black peppercorns
Bay leaf
Cover ingredients with water (I use about 1 gallon) and pressure cook 4 hours, or simmer overnight, covered. Strain. The Hoppin' John recipe only calls for 2 quarts of stock, so simmer the remaining stock down to about 2 cups of concentrate for easy storage. Then add a Tablespoon or 2 of concentrate to soups, beans, etc.
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Sissy Spacek photo appears courtesy of Sissy Spacek and Diaa Abdelmoneim.
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Thanks to Taylor Press, Ft. Worth Star-Telegram and the New York Times for archival media.