Here is a black eyed peas recipe for your New Year’s Day! This is Southern comfort food at it’s finest, and it’s supposed to bring prosperity for the new year. We could use a little bit of that!
The first time I went to South Carolina, black eyed peas were on all the menus and I had never even heard of them. It just wasn’t a thing where I grew up. When I started thinking about New Year’s Day food, Cade mentioned black eyed peas, and the rest is history.
I had to create the best recipe, and this is it! Make a side of Southern skillet cornbread, and you’re all set!
Truth be told, I didn’t think I was going to love this dish. It immediately reminded me of the ham hock soup that my mom made growing up. I love it now, but it wasn’t my favorite as a kid. I took one bite of these black eyed peas and I was sold! That pork just makes it totally scrumptious!
What Ingredients Go in Black Eyed Peas?
You are just a few ingredients away from good luck in the new year and a great meal! Here is your grocery list:
- Black Eyed Peas (dry or canned)
- Butter
- Oil
- Pork Shoulder (or Ham Hock)
- Bacon
- Onion
- Celery
- Garlic
- Salt
- Pepper
- Garlic Powder
- Smoked Paprika
- Balsamic Vinegar
- Chicken Stock
- Water
- Bay Leaves
- Collard Green (optional)
The measurements for each ingredient is listed in the recipe card below.
How to Make Black Eyed Peas
Let’s start first by talking about the beans. If you go with dry beans, you’ll need to start the day before. Place them in a large pot with 4 inches of water and let them soak overnight. Drain and rise them, and then proceed with the recipe.
If you do canned beans, you can just drain and rinse them. We prefer doing dry beans, but both taste phenomenal in this!
Here are the basic steps for this recipe:
- Brown the pork in a little oil over medium-high heat.
- Add the bacon, onion, celery and garlic and cook until softened and browned.
- Add the spices and balsamic and cook for a couple of minutes. This blooms the spices and ramps up the flavor.
- Pour in the liquids and bay leaves and reduce the heat to simmer.
- When the pork starts to fall apart, add the beans and greens and simmer.
- Remove the bay leaves and serve with a dash of hot sauce.
More details for these steps can be found in the recipe card down below.
Why are Black Eyed Peas Eaten at New Years?
In the South, eating black eyed peas (or Hoppin John) on New Year’s Day is thought to bring prosperity for the new year. They are traditionally served with cabbage, collard or mustard greens and ham. Each component of the meal represents something: peas-prosperity, greens-money, ham-positive motion, and cornbread-gold. You can count me in for all those blessings!
How Long Can You Keep Black Eyed Peas in the Refrigerator?
Black eyed peas will keep for 4-5 days in the refrigerator.
What are Black Eyed Peas?
Although they are called peas, black eyed peas are actually beans. Black eyed peas are sometimes called cowpeas. They are thought to have originated in North Africa.
Are Black Eyed Peas Good For You?
Black eyed peas are highly nutritious and are a good staple food. Black eyed peas are rich in fiber and protein and low in fat, which make them an excellent energy food.
If your New Year’s Eve looks like ours, there are loads of snacks, appetizers and desserts. I always crave a solid, hearty meal on New Year’s Day after all the grazing the night before. Start your year off with this easy black eyed peas recipe for a prosperous new year!
More Hearty Bean Recipes You’ll Love:
- Cheesy Black Beans and Rice
- Instant Pot Taco Chili
- Black Bean Burger
- Mexican Black Beans
- Instant Pot Refried Beans
Black Eyed Peas for New Years Recipe
Ingredients
- 1 Pound Black Eyed Peas, dry, (or canned is fine)
- 1 Tablespoon Oil
- 6 oz. Pork Shoulder, diced in 1/2 “ pieces or 1 ham hock
- 2 Tablespoons Butter
- 4 Strips Bacon, thick cut back cut into 1/2” pieces
- 1 Onion, yellow, minced
- 1 Stalk Celery, sliced
- 4 Cloves Garlic, minced
- 1 1/2 teaspoons Salt
- 1/2 teaspoon Pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked Paprika
- 2 teaspoons Balsamic Vinegar
- 4 Cups Chicken Stock
- 2 Cups Water
- 3 Bay Leaves
- 1 Cup Collard Greens, chopped in 2” pieces *optional
Instructions
- If using dried beans, place in a large pot with 4 inches of water and allow to soak overnight, then drain and rinse. This is essential!
- Heat the oil in a pot over medium-high heat, once shimmering add the pork and cook until browned on each side, 4-5 minutes.
- Add butter and once it has melted, add the bacon, onion, celery and garlic and cook, stirring until softened and browned, about 7-8 minutes.
- Sprinkle the salt, pepper, garlic powder, smoked paprika and balsamic vinegar in and cook another 2 minutes to bloom the spices, this brings out more flavor.
- Pour in the liquids and bay leaves then reduce to a simmer for 30-40 minutes.
- As the pork begins to fall apart, add the beans and greens and continue to simmer until the beans are soft, 1 1/2 hours.
- Add a dash of hot sauce if desired, discard bay leaves and serve!
Notes
Nutrition
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Stephanie
Yum this turned out really good. I used some chopped ham instead of ham hock. Delicious!
Sweet Basil
Yay! Thanks for the feedback Stephanie!
Lee Ann Stutz
How do I see the reviews?
Sweet Basil
Hi Lee Ann! If you scroll down past the recipe card, you can see the reviews and comments below.