This recipe for New Year's black-eyed peas is the perfect dish for January 1st. Savory black-eyed peas are soaked overnight and cooked with onions, celery, and green peppers. It's a dish the entire family can enjoy!
Happy New Years to everyone! The New Year is always a time for reflection on the past year and an opportunity to look forward to the promise of the upcoming year.
Why you'll love this recipe
Since Matt and I were in Ann Arbor, I decided to make some for us to bring in the New Year. Aside from remembering to soak the beans overnight, this recipe is as easy as it gets!
History of black-eyed peas
In the Southern United States, eating black-eyed peas on New Year's Day is thought to bring prosperity to the New Year. Growing up, my dad always cooked black-eyed peas on New Year’s Day.
Heather's helpful hints
Soaking beans allows the dried beans to absorb water, which begins to dissolve the starches that cause intestinal discomfort. Soak most beans in three times their volume of cold water for six hours before cooking.
New Year's Black Eyed Peas
- 1 tablespoon olive oil
- 1 cup onion chopped
- ½ cup celery chopped
- ½ cup green pepper chopped
- 1 tablespoon chopped garlic
- 1 pound black-eyed peas soaked overnight and rinsed
- 1 quart chicken stock
- bay leaf
- 1 teaspoon thyme leaves dried
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne
- 3 tablespoons green onion finely chopped
- 3 cups white rice steamed
- Heat oil in a large soup pot, add the onion, celery, green pepper, and garlic, cook for 4 minutes. r or stock. Adjust seasonings, and garnish with green onions. Serve over rice.
- Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water.
Did you make this recipe?! First, let me say THANK YOU for giving it a try!
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