Hoppin John for New Year's

Getty ImagesSaid to have originated with African slaves on Southern plantations, hoppin' John is simply black-eyed peas cooked with salt pork and seasonings and served with cooked rice. The name could be a twist on the French pois de pigeon, though culinary historian Karen Hess proposes it may have come from bahatta kachang -- Hindi- and Malagasy-rooted words meaning cooked rice and legumes. Because people couldn't understand or pronounce those words, they just made up words that sounded roughly the same.

No matter what the origins of its name, it's generally considered good luck to eat hoppin' John on New Year's Day. Some say it's because black-eyed peas (or cowpeas) are thought to symbolize wealth because they look like coins when cooked; others believe it's because they swell during cooking, a sign of prosperity.

Here's a classic recipe for hoppin' John with greens (the dish is often served with kale, collard, or turnip greens and cornbread). If you'd like to try black-eyed peas in a different recipe for the New Year (who doesn't want good luck, after all?), here are a few of our favorite recipes:

• Black-Eyed Peas and Ham
• Black-Eyed Pea Salad
• Collard Green and Black-Eyed Pea Soup
• Black-Eyed Pea Dip

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