We Eat Black-Eyed Peas on New Year's Day
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Be sure to remember Juneteenth when it comes around! 
after 11 years at home she was scared to death to start working again. Then, she got every job she applied for! That and friendship of her new co-workers has given her a new perspective to go forward with. And of course the black-eye peas will help too.
The common commercial one is called the California Blackeye; it is pale-colored with a prominent black spot. In the South there are countless varieties, many of them heirloom, that vary in size from the small lady peas to very large ones, as may be seen in the state and municipal farmers' markets. The color of the eye may be black, brown, red, pink or green. All the peas are green when freshly shelled and brown or buff when dried. A popular variation of the black-eyed pea is the purple hull pea; it is usually green with a prominent purple or pink spot. The currently accepted botanical name for the black-eyed pea is Vigna unguiculata subsp. unguiculata, although previously it was classified in the genus Phaseolus. Vigna unguiculata subsp. dekindtiana is the wild relative and Vigna unguiculata subsp. sesquipedalis is the related asparagus bean. Other beans of somewhat similar appearance, such as the frijol ojo de cabra (goat's eye bean) of northern Mexico, are sometimes incorrectly called black-eyed peas, and vice versa.
In the Southern United States, eating black-eyed peas on New Year's Day is thought to bring prosperity in the new year.
There are several legends as to the origin of this custom.
The "good luck" traditions of eating black-eyed peas at Rosh Hashana, the Jewish New Year, are recorded in the Babylonian Talmud (compiled circa 500 CE), Horayot 12A: "Abaye [d. 339 CE] said, now that you have established that good-luck symbols avail, you should make it a habit to see qara (bottle gourd), rubiya (black-eyed peas, Arabic lubiya), kartei (leeks), silka (either beets or spinach), and tamrei (dates) on your table on the New Year" (Horayot 12A). However, the custom may have resulted from an early mistranslation of the Aramaic word rubiya (fenugreek).
A parallel text in Kritot 5B states one should eat these symbols of good luck. The accepted custom (Shulhan Aruh Orah Hayim 583:1, 16th century, the standard code of Jewish law and practice) is to eat the symbols. This custom is followed by Sephardi and Israeli Jews to this day.[citation needed]
In the Southern United States,[4] the peas are typically cooked with a pork product for flavoring (such as bacon, ham bones, fatback, or hog jowl), diced onion, and served with a hot chili sauce or a pepper-flavored vinegar.
The traditional meal also includes collard, turnip, or mustard greens, and ham. The peas, since they swell when cooked, symbolize prosperity; the greens symbolize money; the pork, because pigs root forward when foraging, represents positive motion.[5] Cornbread also often accompanies this meal.
I live in and grew up in Texas, so it was always a tradition and a given people would know about it. Good thing we have the Internet now 
Usually prepare it with chunks of smoked ham rather than ham-hocks . . . and my family likes it served over basmati rice. Aslo: This year, I'll also be making barbequed baby back ribs . . . and cornbread, of course.
Time for wikipedia 
Never even seen the word before. After looking it up, I know I still haven't seen it. There isn't much in the way of a Norwegian influence around here. There may be people from Norway in Houston due to the diverse nature of this city, but Texas' main cultural influences come from Mexico/Spain, Germany, and Czechoslovakia.
As for flatbreads, if I want any here (other than making my own) I go to one of the Middle Eastern bakeries and get either pita or naan
There's bound to be a history of food traditions for this country or the whole continent (The closest I know offhand is Harold McGee's On Food and Cooking: The Science and Lore of the Kitchen.)
It would make for good reading on a cold and miserable day
I hate cabbage (except in coleslaw), so now just the peas.
...I've never heard of it. 
What's the history behind the tradition of black eyed peas on New Years Day?
TYY
...(busted.) I confess, I didn't read the thread before replying. 
TYY
I understand that traditions vary all across even just our one country, and not everyone is going to know or understand them all (unless that's what they do for a living.)
So, are you going to have some?
I cut rice out entirely, so I probably could have a pot of peas and rice once a year without needing an ambulance to the ER.
Grew up in Tennessee and EVERYONE knew that eating BEPs on New Years' Day brings a lucky year. Unfortunately, if I did it now I'd be the only one eating them. 
But, still, I always crave them on New Years and I miss them. My sister in Florida still makes them with ham hocks. Yummers.
I forgot to say in the recipe above that it also has the juice of two freshly squeezed limes, but I edited it in this morning.
This is a great party or snack dish and keeps for several days in the fridge. It tastes too good to be healthy, but it is!
Like Alice's Restaurant on Thanksgiving? 
We're northerners so that wasn't our tradition. We always eat pork roast and sauerkraut on New Year's Day. I'm guessing that's a German tradition but we only have a smidgeon of German ancestry. Our ethnic origin is mostly Scandinavian but we'll pass on the pickled fish. I like sauerkraut but my teenager is not a fan. Maybe it's time to start a whole new tradition. 
I would like to make Hungarian Szekely Goulash (pork, sauerkraut, sour cream and paprika) but nobody in my family likes it. 
