My thoughts?
Where are the collard greens and hamhocks?
From one of my cookbooks:
Hoppin'John ~
Blackeyed peas are actually cowpeas which are not botanical peas at all but a type of bean, a low legume that was fed to cattle and slaves in eighteenth-century American and named for the more valued animal.
Brought to the West Indies from Africa, cowpeas crept north to Georgia in the 1730s and multiplied so rapidly that they became both the common "field pea", as they are often called, and the decorative "black-eyed pea" that Jefferson planted at Monticello. Creoles called the peas "congri," echoing Congo Square. When they mixed the peas with rice and threw in picked pork, they called the dish "jambalaya au congri".
One lexicographer suggests the name Hoppin' John may have been a corruption of pois a pigeon, since pigeon peas were common in the Caribbean. Another suggests that the name originated in a children's game played on New Year's Day, since the dish and the game were thought to bring good luck, beans carring with them the magic of voodoo. The name certainly springs from the same joking matrix that calls red beans and rice "limpin' Susan" and black beans and rice "Moors and Christians".