For as long as I can remember, Southern Black-eyed peas have been a significant part of my family’s New Year’s Day tradition. They symbolize hope, good luck, and prosperity for the year ahead. They also symbolize a way to a fresh start. Growing up, our New Year’s dinner simply wasn’t complete without three essentials on the table: flavorful black-eyed peas, tender collard greens, and warm, comforting cornbread.
This tradition is more than just a meal; it’s a celebration of hope and abundance that connects us to the past and welcomes the future. Today I will share with you my recipe for black-eyed peas. Join me as I guide you through a simple and delicious dish that’s packed with love, flavor, and hopefully a little bit of good fortune for your New Year!
Origin of Black eyed Peas
Black-eyed peas, also known as cowpeas, originated in West Africa. They are rich in protein, fiber, vitamin A and vitamin K. They are adaptable to various climates which allowed them to become an important part of African cuisine and culture. During the transatlantic slave trade, enslaved Africans brought black-eyed peas to the United States, where they became integral to Southern cuisine. Over time, these legumes gained symbolic importance, symbolizing resilience and survival. Black-eyed peas is a stable in the Black community that has been a meaningful addition to many traditional dishes, especially the during New Year Day celebration.
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What You Will Need
- Dutch Oven or Large Pot
- Cooking Utensils
Why We Soak Black-eyed Peas
Soaking black-eyed peas before cooking helps to soften the legumes, which reduces the cooking time, and improves the texture of the peas. Dried peas can take longer to cook, and soaking them overnight allows them to rehydrate, making them tender and easier to consume. This process also helps to reduce some of the natural compounds in legumes which can cause digestive discomfort for some people. Soaking also ensures even cooking, so you’re less likely to end up with some peas that are mushy and others that are still firm.
If you don’t have time to soak black-eyed peas overnight, try the quick-soak method. To quick-soak, place black-eyed peas in a pot, covering them with water, and bringing them to a boil for about 2-3 minutes. After boiling, remove the pot from heat and let the peas soak in the hot water for about an hour. This process hydrates the peas similarly to overnight soaking but in less time. Alternatively, you can skip soaking altogether by cooking the peas in a pressure cooker or Instant Pot, which speeds up the cooking process while still delivering tender, flavorful results.
Ingredients
- Black-eyed peas: Black-eyed peas serve as the hearty base of this dish, It has a unique rich flavor and texture.
- Smoked turkey neck: Smoked meat, in this case smoked turkey necks adds a smoky, savory depth that enhances the overall taste. Feel free to use any smoked meat of your choice (Ham-hock, Smoked Turkey Wings, etc)
- Bacon Bacon adds an extra layer of flavor that enhances the overall taste of the dish.
- Onion Onion infuses the dish with a sweet and aromatic foundation.
- Chicken broth Chicken broth serves as the liquid foundation that enriches the black-eyed peas.
- Water Water balances the broth, ensuring the beans cook to tender perfection.
- Onion powder Onion powder adds extra flavor enhances the taste of the dish.
- Black pepper Black pepper adds a subtle heat and spice to the dish.
- Salt enhances and ties together all the flavors harmoniously.
How to Make Black-eyed Peas
Make certain you have sorted your black-eyed peas to remove any small debris. Place your peas in a bowl, cover with water and allow them to soak overnight or for at least 6 hours.
Heat the Dutch Oven
Place a Dutch oven or large, heavy-bottomed pot over medium heat. Allow it to preheat for a few minutes until the surface is evenly warm. This ensures that the bacon cooks evenly without sticking.
Cook the Bacon
Add the bacon to the hot Dutch oven. Cook it for about 4 minutes, stirring occasionally, until the fat begins to render. The bacon fat will add rich flavor and act as a base for cooking the onion.
Sauté the Onion
Add the chopped onion to the Dutch oven with the bacon. Cook for 2 minutes, or until the onion becomes soft and translucent, releasing its sweet aroma. Be careful not to let the onion brown; it should remain tender and fragrant.
Add the Black-Eyed Peas and Liquids
Rinse the black-eyed peas under cold water to remove any impurities, then drain them thoroughly. Add the peas to the pot, stirring them gently to mix with the onion and bacon. Slowly pour in the chicken broth and water, ensuring the black-eyed peas are fully submerged. The broth adds richness to the dish, while the water ensures there’s enough liquid for the peas to cook properly.
Season the Black-eyed Peas
Sprinkle in the onion powder, black pepper, and salt. Stir well to distribute the seasoning evenly. Adjust the seasoning levels according to your taste, but remember that the broth and bacon already contain some salt.
Add the Smoked Turkey Necks
Nestle the smoked turkey necks into the pot, ensuring they’re mostly covered by the liquid. The turkey necks will impart a deep, smoky flavor as they simmer.
Cook the Black-eyed Peas
Bring the liquid to a gentle simmer over medium heat. Once it’s simmering, reduce the heat to low, cover the pot with a lid, and let the black-eyed peas cook for 1 hour and 30 minutes. Stir occasionally to prevent sticking and ensure even cooking.
Check for Doneness
After 1 hour and 30 minutes, check the peas for tenderness. They should be soft and creamy but not mushy. Adjust seasoning as needed before serving.
Serve your flavorful black-eyed peas warm, optionally garnished with chopped parsley or green onions for a fresh touch. They pair perfectly with cornbread or rice!
What to Serve with Black-eyed Peas
It is a tradition in my home especially on New Year’s Day to serve black-eyed peas with collard greens and cornbread. This trinity can be served alongside fried chicken, smothered chicken, baked chicken, pork chops or pot roast. When it’s not the holiday, I love to eat black-eyed peas as a main dish with a side salad. However you choose to pair your black-eyed peas you will enjoy this tasty and satisfying dish.
I hope you enjoy this recipe and wishing you and yours a Blessed and prosperous New Year!
Southern Black Eyed Peas Recipe – A Tradition of Good Luck
12
servings20
minutes1
hour27
minutesIngredients
1 lb Black-eyed Peas
2 Smoked Turkey Necks
6 slices Bacon
1 Cup Onion
6 Cups Chicken Broth
2 Cups Water
1 tsp Onion Powder
1 tsp Black Pepper
1 tsp Salt
Directions
- Using medium heat, bring a Dutch oven to temperature. Add the bacon and cook for 4 minutes.
- Add the onion and cook for 2 minutes or until the onion is just translucent.
- Add the black-eyed peas then pour in the chicken broth and water.
- Season with the onion powder, black pepper and salt.
- Add the smoked turkey necks then bring the liquid to a simmer.
- Cover and cook for one hour and thirty minutes stirring occasionally.
Recipe Video
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