I’ve learned last year that black-eyed peas are a Southern dish  associated with good luck.  I give you this recipe from The Joy of Cooking cookbook.

HOPPING JOHN

Bring to a boil in a large covered saucepan:

1-1/4 cups dry black-eyed peas

4 cups water

After boiling 2 minutes, remove pan from heat and let stand 1 hour.  Add:

1-1/2 cups chopped onions

1/2 teaspoon pepper

1/4 teaspoon crushed dried red pepper

1 minced clove garlic

1 bay leaf

After bringing to a boil, cover and simmer 1 hour, stirring occasionally.  Stir in:

8 oz coarsely chopped salt pork

Simmer another hour, uncovered, stirring frequently.  Remove the salt pork and the bay leaf.  Slightly mash the pea mixture.

Season to taste.

Serve with boiled rice.  (I think I will be using the Hopping John as the starch of the meal and serving it with pork chops and vegetables.)