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New Year’s Recipe: Black-Eyed Peas

December 27, 2017

I grew up in Southern Missouri, not quite in the South, but definitely more South than North and maybe even than Midwest. Kind of the meeting spot of all of that.

One area where we were definitely more South than anything else was food. I’m pretty sure by the age of five I was 50% bacon fat.

We also followed some Southern food traditions. One of those was black-eyed peas on New Year’s Day. Let me be clear. I despised black-eyed peas. The tradition for me became dreading and complaining every New Year’s day about the required consumption to ensure my “good luck”for the coming year. Maybe if I’d chowed down, I’d be J.K. Rowling rich today… 🙂

The following recipe is not my mother’s but it is from my home region and my guess is the peppers makes it a bit tastier.



Black-Eyed Peas

  • 4 cups water
  • 3/4 cup sweet red & green peppers, minced
  • 1/2 cup onion, diced
  • 4 cups black-eyed peas
  • 2 hot red peppers
  • chunk of fat pork (can save fat from some other pork cut, ask your butcher for it, or substitute bacon)
  • salt & pepper to taste

Combine the black-eyed peas, water and fat pork in a stockpot.


I have a red Le Creuset  stockpot that I love, but this blue one is extra pretty. (From Amazon)

Let this soak for an hour
or more. Add the hot peppers then cover and bring to a simmer. Simmer until the beans are tender. (plan on 45 minutes minimum) Check during cooking and add more water if needed. Once tender, stir in the minced sweet peppers and cook another 10 minutes. Season to taste with salt and pepper.

Give it a try and let me know what you think. Definitely let me know if it brings you a year of good luck!


One Comment leave one →
  1. mistimaan permalink
    December 28, 2017 5:05 pm

    Nice recipe

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