American · Side · Easy
Black Eyed Peas
The Southern New Year's tradition: creamy black eyed peas simmered with smoked pork and greens for luck and prosperity.
The whole recipe in 60 seconds
Black Eyed Peas, in 5 ideas
- Eating them on New Year's Day is said to bring luck; the greens bring money
- Soaking overnight cuts the cooking time and improves texture
- The peas should be creamy, with some broken down to thicken the pot
- Smoked turkey leg works beautifully instead of pork
- They are even better reheated the next day
What you need
Ingredients
- 1 lb dried black eyed peas, soaked overnight
- 1 smoked ham hock or 6 oz bacon, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 6 cups chicken broth
- 2 bay leaves
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 2 cups chopped collard greens
- Hot sauce for serving
How to make it
Directions
- Soak the peas overnight in plenty of water, then drain and rinse.
- Brown the ham hock or bacon in a heavy pot until the fat renders.
- Add the onion, garlic, and celery and cook until softened, about 6 minutes.
- Add the peas, broth, bay leaves, paprika, and pepper. Bring to a boil, then simmer covered for 1 hour.
- Stir in the collards and simmer 30 minutes more until the peas are creamy and tender.
- Remove the bay leaves, shred any meat from the hock back into the pot, and serve with hot sauce and cornbread.
Money saver. Dried peas cost pennies compared to canned and taste far better; a one-pound bag feeds a crowd.