Black-eyed peas are traditionally served on New Year's Day in the South, but this dish is too good to only serve once a year! It's low in fat and high in protein and dietary fiber, so it's not only tasty, but good for you.
If you're looking for other traditional Southern New Year's Day recipes, you'll definitely want to check out our recipes for collard greens and skillet cornbread. Try all of our 7 New Year's Day recipes, too!
About
Many people in the American Southeast believe that if you eat black eyed peas on New Year's Day, it will bring you good luck.
This superstition dates back to the American Civil War, when some say black eyed peas were the only thing many slaves had to eat when the Emancipation Proclamation took effect. Others believe General Sherman's troops left the black eyed peas when he marched through Georgia because he considered it pig's food.
Traditionalists also believe you need to eat exactly one pea for each day of the year, and it has to be eaten with pork (ham) and collard greens. I don't know about you, but that sounds like a lot of black eyed peas to me, so if you are planning on eating that many peas, it had better taste good!
Ingredients
All the ingredients for these Southern black eyed peas are easy to find in your local grocery store. Here's the key ingredients that make this dish so delicious!
- Meat and Spices: A meaty ham bone combined with the following three spices: cayenne pepper, red pepper flakes, and black pepper.
- Broth: Adding chicken broth instead of water will also increase the flavor.
- Additional Meat: Cutting the meat off from the ham bone and stirring it into the black-eyed peas will make this vegetable side dish almost irresistible.
- Garnish: Sprinkle chopped green chives and shredded ham over each serving and it will be perfect.
See recipe card for full information on ingredients and quantities.
How to Make Southern Black-Eyed Peas
- To quick soak the black eyed peas, sort and rinse them. Place in a medium sized pot and cover with water. Over medium high heat, bring it to a boil and let it boil for 2 minutes. Remove from heat and let it sit covered for one hour. Resist the temptation to stir it; keep the lid on so it stays hot. (image 1)
- Drain and rinse the black eyed peas in a large colander. (image 2)
- Melt the butter in a large pot over medium high heat. Cook the onion until soft, then add the garlic. (image 3)
- Add the black eyed peas, diced tomatoes, chicken stock, and spices. Stir until well combined, then add the meaty ham bone. (image 4)
- Cover the pot. Bring to a boil over medium-high heat, then reduce the heat to medium low and simmer for 30 minutes, stirring occasionally. (image 5)
- Remove the meaty ham bone with a large slotted spoon. Place on a plate to cool. (image 6)
- Place the lid back on the pot and continue to simmer for 1 hour, stirring every once and a while. Once the ham bone is cool, cut off the meat and finely chop it. (image 7)
- Add the meat to the pot and stir until well mixed. Taste and adjust seasonings, if necessary. (image 8)
- Serve warm with fresh cornbread, collard greens, and baked ham for a traditional Southern New Year's Day menu. Black eyed peas and ham is a winning combination that you'll want to eat any day of the year. (image 9)
Recipe FAQs
No, you can use the quick soak method if you're short on time. Sort and rinse the dried black eyed peas, then place them in a pot and cover with water. Boil for 2 minutes, then remove it from the heat and let it stand covered for one hour. Drain and rinse with cold water.
Black eyed peas are high in raffinose, which is a type of fiber that can cause digestive issues with some people. When you soak and cook the dried black eyed peas the percentage of raffinose is reduced, which makes it easier to digest and will lessen gas and bloating.
For a traditional Southern New Year's Day menu, people like to serve black eyed peas along side spiral ham, collard greens, and cornbread.
They are actually a legume, which makes them a mature bean. They contain nutrients like fiber, folate, and potassium, which are also found in the vegetable group.
Want to make it ahead? Keep it in the fridge covered overnight.
Want to reheat it? Place the black eyed peas on the stovetop over medium heat until heated through.
Want it for a potluck? Place in a crockpot, as it makes it easier to transport and keep warm.
Want to freeze it? Measure out 2 cups and place in a zip-top freezer bags.
Serve
Serve these black eyed peas along with other Southern side dishes like collard greens, stewed okra and tomatoes, boiled beets, and green beans and potatoes.
Expert Tips
- Don't have a meaty ham bone? Substitute ham hocks, shredded ham, salt pork, or bacon.
- Don't eat pork? Substitute a turkey neck bone or a meaty turkey leg.
- Don't have chicken stock? Use vegetable stock.
- Want to make it spicy? Increase the cayenne pepper, add green chiles, or chopped jalapeño.
More Southern Recipes
Recipe
Southern Black Eyed Peas Recipe
Ingredients
- 2 cups dried black-eyed peas, rinsed
- 1 tablespoon butter
- 1 ¼ cups yellow onion, chopped
- 2 teaspoons garlic, minced
- 28 ounces diced tomatoes
- 1 meaty ham bone
- 3 cups low-sodium chicken broth
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper
- ⅛ teaspoon red pepper flakes
Instructions
Stovetop Instructions
- Sort and rinse the peas, then quick soak them by boiling for 2 minutes, then letting them stand covered for 1 hour. Drain and rinse with cold water.
- Melt the butter in a large Dutch oven over medium-high heat until bubbly. Add the onion and cook until soft, then add the garlic and cook until fragrant.
- Add the canned tomatoes, meaty ham bone, chicken stock, black pepper, cayenne pepper, and crushed red pepper flakes. Bring to a boil, then cook covered over medium-low heat for 30 minutes, stirring occasionally.
- Remove the ham bone. Let it cool and chop off the meat, reserving it for later.
- Cook the peas for 1 hour, adding a little filtered water or chicken stock if they get too thick.
- Stir in most of the chopped ham. Let rest for 10 to 15 minutes. Garnish with fresh chives and the remaining ham.
- Serve warm with cornbread and collard greens.
Crockpot Instructions
- Sort and rinse the peas, then add to the crock; there's no need to pre-soak. Add the quartered onion, smashed garlic cloves, diced tomatoes, spices, and meaty ham bone.
- Pour in 6 cups of water if using a large oval crockpot, but use a little less if you're using a standard round crockpot.
- Cook on low for 8 to 10 hours, then remove the ham bone. Let it cool, then cut the meat off and return it to the pot.
Video
Notes
- Don't have a meaty ham bone? Substitute ham hocks, shredded ham, salt pork, or bacon.
- Don't eat pork? Substitute a turkey neck bone or a meaty turkey leg.
- Don't have chicken stock? Use vegetable stock.
- Want to make it spicy? Increase the cayenne pepper, add green chiles, or chopped jalapeno.
- Want to freeze this? Allow to cool then measure out 2 cups at a time and place in a zip-top freezer bags.
Nutrition
Serving sizes and nutritional information are only an estimate and may vary from your results.
Beth
Black eyed peas are really good. They are soft and southern!
Emma
You can never go wrong with good Southern cookin'!