Eat black-eyed peas on New Year's day, and you’re guaranteed good luck and prosperity in the year ahead (or so the tradition goes). Whether you partake in this Southern tradition or just love this easy side, this black-eyed peas recipe will complete your holiday or weeknight dinner. We kept things perfectly simple and classic here, only requiring 3 ingredients. While this recipe may take some time, it’s the foolproof way to create the best-ever black-eyed peas. Here’s everything you need to know:
The New Year’s tradition of eating black-eyed peas:
On New Year's, if you follow the tradition, many eat a serving of black-eyed peas for good luck in the year ahead. The tradition has roots in African-American history, and continues to be a popular Southern practice today. Whether you always practice this tradition, are hoping for wealth and prosperity in the year ahead, or simply love this side dish, we think this should be a staple on your holiday.
How to make the best black-eyed peas:
— Sort and rinse. Before soaking, place your dried beans in a bowl and give them a look through. Make sure there are no leaves, twigs, or any broken beans, then give them a quick rinse.
— Let your black-eyed peas soak. Place your beans in a large bowl and add enough water to cover by at least 4". Let them soak overnight. While not entirely necessary, soaking your beans will cut down on cooking time, making the whole process quicker and easier.
— Simmer on the stovetop. Drain your beans from the soaking liquid and give them a quick rinse under cold water. Place beans in a large pot and cover them with 4 inches of chicken stock. Simmer, covered, for about 1 hour. Start checking after 45 minutes to see if they are tender and add more broth or water as necessary to keep them covered. Add in a ham bone if you have one for even more flavorful black-eyed peas.
— Dress them. Once your black-eyed peas are tender, you can season them up and add any extras you want. Add some spinach or other greens during the last 5 minutes or so and season with some salt, pepper, and any other favorite seasonings!
Serving ideas:
Whether we’re serving them at a New Year’s celebration or for a weeknight dinner, we love to pair these black-eyes peas alongside collard greens, glazed ham steak, skillet cornbread, and mac & cheese.
Tried this recipe? Let us know how it went in the comment section below!
- Yields:
- 6 serving(s)
- Prep Time:
- 5 mins
- Total Time:
- 7 hrs
- Cal/Serv:
- 110
Ingredients
- 1 lb.
dry black-eyed peas
- 6 c.
(or more)low-sodium chicken stock
- 2 c.
baby spinach or other greens
Kosher salt
Freshly ground black pepper
Directions
- Step1In a large bowl, cover beans with water by at least 4". Cover and let soak at least 6 hours or up to 12.
- Step2 Drain beans and rinse under cold water. Transfer to a large pot. Add stock and bring to a boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally and adding more stock if liquid evaporates too quickly, until beans are tender, about 45 minutes.
- Step3Stir in spinach and simmer until slightly wilted, about 5 minutes more; season with salt and pepper.
