This is a simple, smoky, and creamy recipe for New Year's Black eyed peas, and it's perfect for serving alongside your New Year's Day meal. For years, my wife has insisted that black-eyed peas belong on the table every January 1st because of tradition and the "good luck" they're known for.
Well, I finally made them....and now this recipe is officially making its way to you.
For the best flavor and texture, I recommend using dried black eyed peas instead of canned. However, if canned peas are what you have on hand, don't worry, you can still make a delicious pot. That said, dried peas soak up the seasonings better, and they give you more control over the final flavor.
Jump to:
I prefer dried peas for one main reason. They are less processed, since they are not pre-seasoned or packed with extra ingredients. You can start with a clean slate. As a result, you can flavor them exactly how you like. From smoky and savory to spicy and bold. beans and why?
Soaking Dried black-Eyed Peas
For best results:
- Start the night before.
- First, pour your 1lb bag of dried black-eyed peas into a large bowl.
- Next, cover them with water so it sits about 4 inches above the peas.
Note:
- The peas will nearly double in size as they soak
- Most guides say several hours to soak is fine, but I have found that a 12-14 hour soak in clean water gives the best texture and helps cook evenly.
Ingredients
To make New Year's Black-Eyed Peas, you'll need these easy-to-find items.
- Black-Eyed Peas- The lucky star of the show.
- Bell Pepper - Adds sweetness and color.
- Celery Stalks - Classic savory base flavor.
- Onion - Builds deep, comforting flavor.
- Garlic - Bold, aromatic kick.
- Oregano - A little earthy herbiness.
- Tony's Creole seasoning - Brings the Southern heat and flavor.
- Bay Leaves - Adds slow-simmered depth.
- Salt and Pepper - Balances everything out.
- Paprika - Warm Color and smoky sweetness
- Chicken Stock or Vegetable Stock - The flavorful cooking liquid.
- Cooked Pork Butt or Ham - Rich and hearty
- Heavy Cream - Makes it extra creamy.
Optional Toppings
- Cilantro - Fresh finish and brightness.
- Limes - Adds a fresh pop at the end.
- Bacon - Crispy, salty finishing crunch
Step-by-step instructions
How to make New Year's Black Eyed Peas
Everything you need to know is laid out in these easy-to-follow steps. From a simple prep to a slow, flavorful simmer, this recipe walks you through the process without overcomplicating things.
- Dice the bell pepper, celery, onion, garlic, and cilantro. Then, juice the limes and set everything aside.
- In a large pot, sauté bacon until the fat is fully rendered and the pieces are crispy. Once done, remove the bacon and set it aside. Keep the bacon grease in the pot; that is where the flavor starts.
- Add the celery, bell pepper, and onion to the pot. Cook over medium heat until softened, about 5-6 minutes.
- Stir in Tony's Creole Seasoning, salt, pepper, bay leaves, oregano, and paprika. Let the seasoning cook for about 30 seconds so it rehydrates and becomes aromatic.
- Add the soaked and drained black-eyed peas, then pour in 6 cups of chicken stock. Next, stir in the cooked pork or ham. Bring everything to a boil, then reduce to a low simmer. Cover and cook for about 2 ½ hours, or until the peas are tender. After about 90 minutes, check the liquid level and add the remaining 2 cups of stock as needed.
- To make the peas creamy, blend ⅔ cup warm heavy cream with about 1 cup of peas. Then pour that mixture back into the pot. Finally, stir in the lime juice for brightness.
- Taste and adjust seasonings as needed, then finish with lime juice. Top with crispy bacon and fresh cilantro. Enjoy!
Equipment and Supplies
- Flint and Flame Knives - Chop like a pro
- Food Processor - Creamy peas in seconds.
- Bench Scraper - Prep's best sidekick
- Measuring Cups - No guessing. Just cooking.
- 7 qt Hexclad Pot - Big pot = Big Flavor
Serving Ideas
Classic(Southern Tradition)
These black-eyed peas are perfect are best served with classic Southern sides that make your New Year's meal feel complete.
- Cornbread and Honey - the must-have side.
- Collard Greens - the classic "good luck" combo
- Fried Chicken - Try our crispy Honey Jalapeño Fried Chicken
- Rice or Grits - to soak up all that broth.
Storing leftovers
These black eyed peas taste even better the next day, making them perfect for leftovers.
Refrigerator
- Let the black eyed peas cool completely, then store them in an airtight container. They will keep well in the fridge for 3- 4 days.
Freezer
- These peas freeze beautifully. Transfer to freezer-safe container. They'll keep well in the fridge for 3-4 days.
Reheating
- Reheat gently on the stovetop over low heat, stirring occasionally. If the peas have thickened, add a splash of stock or water until warmed through. You can also microwave them in short intervals, stirring between each.
Video of Recipe
Recipe
New Year's Black-Eyed Peas
Equipment
Ingredients
- 1 lb Bag of Black-Eyed Peas
- 1 lb Bacon diced, grease used for sautéing
- 1 Bell Pepper diced
- 2 Celery Stalks diced
- 1 Onion diced
- 5-6 Cloves Garlic diced
- 1 teaspoon Oregano
- 2 teaspoon Tonys creole seasoning
- 3-4 Bay Leaves
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 teaspoon Paprika
- 8 Cups Chicken Stock or Vegetable Stock
- 1 lb Pork Butt or Ham cooked (Can also use leftover turkey)
- ⅔ Cup Heavy Cream
Toppings
- ½ Bunch Cilantro
- 1 ½ Limes Juiced
Instructions
- Dice bell pepper, celery, onion, garlic and cilantro. Juice limes.
- Sauté bacon in pot and remove bacon once all the fat has been rendered out and the bacon pieces are crispy. Leave bacon grease in the pot.
- Add in celery, bell pepper, and onion to the pot and cook on medium heat until soft (about 5-6 minutes).
- Then, add in Tonys Creole Seasoning, salt, pepper bay leaves, oregano, paprika, and stir to incorporate all the seasonings and rehydrate them.
- Pour in your beans and add in 6 cups chicken stock, cooked pork or ham (or even leftover turkey) and bring to a boil. Then, reduce to a very low simmer and cook with the lid on your pot for 2 ½ hours or until beans are tender. After 90 minutes you will find that you will need to add in more chicken stock. Add remaining 2 cups of stock.
- In a blender take ⅔ cup heavy cream slightly heated with 1 cup of beans with as little broth as possible and then puree it. Why? Simply because this will create a creamy texture to the soup. Pour that back into the pot with lime juice.
- To finish, taste and add any extra seasonings you prefer. Top with bacon and serve.
Nutrition
Frequently asked questions
Yes, if you are short on time, canned peas will work. Just rinse them well, then reduce the cook time to about 25-53 minutes since they're already tender.
Bacon and pork butt are both fantastic because they add smoky richness. However, smoked ham hock, leftover ham, or even leftover turkey works great.
They are ready when they are tender but not mushy. You should be able to bith through them easily, but they should still hold their shape.
Tim's Cookbook - Available Now!
It's finally here! Experience the recipes that Chef Tim's family has been raving about! Over 40 family-approved recipes that are easy to follow and easy to eat.
Tim specializes in homestyle cooking with a bit of global flare inspired by his travels to over 60 countries while working as a missionary. We hope you and your loved ones love these recipes as much as our family does.
*This post may contain affiliate link(s), so we may earn a small commission when you make a purchase through links on our site at no additional cost to you. Thank you for your support and understanding.
Casey says
We added crushed red pepper flakes and it was perfect! I highly recommend!
Sue says
This was wonderful! Brought back so many memories of my grandmother's cooking.
CookitwithTim says
I am so glad that you loved it!! Happy NewYear!
Charnise Ramsey says
can you make this in crockpot? if so how long on low/hi?
CookitwithTim says
Yes you can do that! I would guess 6-8 hours on low!