New Year’s Black Eyed Peas


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. Every New Year I take a look at my bucket list and add a few new items that I want to accomplish. My bucket list is continually changing as I cross some items off and add new ones.

Last year, I committed myself to reading the bible in its entirety. It had been on my bucket list for ages and I was admittedly intimidated by the task. Using an online program called YouVersion, I had a reading that was assigned to me each day. I would use either my computer or my iPhone to read my verses. It was a big commitment and I’m so glad that I was able to carry it through to the end.

As I look forward to this New Year, who knows what items I will tackle on my bucket list. Maybe this will be the year that I run a half marathon. Or perhaps I’ll go deep sea diving. It’s the feeling of optimism and hopefulness that I love about the month of January.

Now… onto things that are cooking related. In the Southern United States, eating black-eyed peas on New Year’s Day is thought to bring prosperity in the New Year. Growing up, my dad always cooked black-eyed peas on New Year’s day. 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!

Black Eyed Peas Recipe
Approximately 10 servings


1 tablespoon olive oil
1 cup onion, chopped
1/2 cup celery, chopped
1/2 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 dry thyme leaves
Salt, black pepper, and cayenne
3 tablespoons finely chopped green onion
3 cups steamed white rice

Heat oil in a large soup pot, add the onion, celery, green pepper, and garlic, cook for 4 minutes. 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 or stock. Adjust seasonings, and garnish with green onions. Serve over rice.

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.



25 thoughts on “New Year’s Black Eyed Peas

  1. We are eating our New Years treat in MN too. I always get excited when I see dad make the broth and soak the beans. HAPPY NEW YEAR to you and Matt.


      • Yes, I watched the parade… fact, I watched the WHOLE thing. It was grand fun especially when the marching band from Rosemount marched across my screen. I am also very happy for your success in reading through the bible this year. A wonderful accomplishment, and not an easy task. Congratulations! I also like your idea that a bucket list is a fluid entity, changable with the passage of time and interests. Seems to make it something to look forward to rather than something that must be accomplished. I may even make such a list myself and call it something like…This Sounds Like A Fun New Way To Spend A Few Hours.


        • Oh how fun! I went to go see a movie and got back back after it was all done. I’m glad that you were able to enjoy it for both of us :)

          Yes, I’m so glad that I was able to accomplish my goal. I find that after a year of reading, I now miss the ritual! But onto yet another item on the list. You should defiantly make your own too! :)



  2. I love black eyed peas! And never ate them one time until I lived in the south, after I was 30. This is pretty much my go-to recipe (I think the thyme and bay leaf make all the difference!)… But I don’t eat them just at New Year’s time, do you?


    • I think they’re delightful! When I was younger we would add in a ham hock for even more flavor, but as our family turned to healthier eating habits we omitted this. It’s definitely a southern dish! I too like to eat them anytime of the year. Black eyed peas would always be a staple at Christmas and Thanksgiving dinner. It’s such a simple dish with lots of flavor!



  3. I love this dish, Heather! So simple and it looks wonderful. In Italy, we have a similar tradition but the ingredient is different: lentils. They are thought to bring money in the New Year!
    Congratulations on your bible reading! Very well done! I wish I could say the same! :-)


    • Thank you Francesca! It was such a fun challenge and I’m glad that I was able to see it through. There were a couple times that I got far behind and had to work to catch up with my readings.

      How interesting that you have a very similar dish! I was doing a little reading about New Years traditions and it seems that many cultures have a specific dish. I was thinking that it would be fun to try a different dish next year!


  4. Black Eyed Peas – I’ve only ever had them once or twice but this recipe looks the best!

    How wonderful that you managed to read the bible in a year. I’ve often thought about doing this – note, I said ‘thought’ – but you have inspired me as I didn’t know about the online version, many thanks Heather for the link. What a great way to do it. Modern technology certainly does pay off in so many ways!

    I wish for you all the very best for 2014 and to you achieving yet more goals on your bucket list :-)


    • Thank you Sherri! I tried many times to start reading the bible and usually ended up falling off the wagon around late February. This website is really a great tool! You can even choose the type of reading plan you’d like. I choose to just read from start to finish, but there are so many options!


  5. Heather, I love Black Eyed Peas: don’t phunk with my heart, I got a feeling, rock that body, time… Cool vibes, which now become edible ones! ;-)
    Jokes aside, a very nice, tasty recipe as usual.
    Happy New Year to you and Matt!


  6. yuck…. peas and beans and well this black eyed pea…. it looks like it would be tasty if you liked that sort of thing. I love all your recipes heather


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