Well, being southern, yeah, we had the hoppin' john tradition, but in our family it was more a tidewater/red clay version of black eyed peas cooked with sidemeat or pork hocks, collard greens and white rice, usually served up with raw chopped onions.
Funny thing, when my Pacific Northwest never-been-in-the Southeast-in-her-life asked about my food traditions and I mentioned Hoppin' John (with the coins and dollars backstory), she asked me to make it our first NYE celebration.
I proceeded to do so---and immediately got into a rather vituperative argument with her...she's what you might call obsessive in her desire to control and have things done the way she thinks things should be done---and when I got to the part of adding raw onions, that appalled her, and she started telling me why I shouldn't do that, and how I should proceed. Being somewhat stubborn in my own passive-aggressive way, I, um, took umbrage at being told how to properly prepare my ancestral dish by someone who had never done so and knew nothing about said dish or preparation standards. Things escalated, and almost got to the stomping-out-of-the-house or throwing dishes phase, but we managed to to pull back from the brink. Still, the entire subject of hoppin' john was not discussed for several years.
This January 1 my wife quietly made a rather delicious chicken soup,loaded with greens, black eyed peas and some rice.
The onions, however, had of course been lightly sweated prior to making the soup.
I made sure to comment how delicious the soup was. Onions were not mentioned by either of us.