• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Cook with Erica
  • Home
  • About Me
  • Inspiration
  • Travel Adventures
  • What’s Cooking
  • Blog
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
    • Bread
    • Soul Food + Southern Food
    • German Recipes
    • Turkish Recipes
    • Street Food
  • Mental Health Soul Food
You are here: Home / Recipes / Dinner / Black Eyed Peas

Black Eyed Peas

January 9, 2019 by eeturner Leave a Comment

A savory Southern classic dish and the perfect way to ring in the New Year!

As a kid, it was never too unusual to me that we ate black-eyed peas at the beginning of the New Year. It wasn’t necessarily on New Year’s Day but sometime early in January. Although the tradition around eating black eyed peas for each new year is associated with luck, I don’t think that is why my parents actually prepared them. I think it was more about the fact that it was a nice tradition and a delicious but affordable dish for a large family.

What I love about black eyed peas is not just the fact that they remind me of home and my childhood but also, they are just so simple to prepare. With minimal ingredients and a bit of time, you’ve got a simple meal. Paired with rice or more traditionally, corn bread and collard greens, you really have a satisfying, hearty wintertime meal.

dsc08916

Here’s the recipe:

Black Eyed Peas with Snaps & Bacon

  • 1 cup dry black eyed peas
  • 1/2 cup chopped onion (about 1 small onion)
  • 1/2 cup green beans (snapped into 1-2 inch pieces)
  • 2 TBSP cubed bacon
  • 4-5 cups of chicken broth (or water seasoned with chicken bouillon cubes)
  • 2 dried bay leaves
  • 1 tsp dried oregano
  • salt, pepper, and red pepper flakes (to taste)

Preparation:

Quick Soak for the Black Eyed Peas: Place the black eyed peas in a large pot and cover with water. Bring them to a boil for 5 minutes and then cover. Allow the black eyed peas to soak for about 1.5 hours. Drain, rinse and set aside.

In a large pot, add the bacon and onion and sauté until the bacon is browned and onions are tender.

Then add the black eyed peas, bay leaves, oregano, salt, pepper, red pepper flakes and 2-3 cups of the chicken broth.

Bring the black eyed peas up to a medium boil and cook for 25 minutes, stirring occasionally and adding more chicken broth or water as needed.

dsc08917

Then add the green beans and cook for another 15 minutes, stirring occasionally.

Then remove from the heat and enjoy!

dsc08918dsc08923

Bon Appetit!

©All Rights Reserved

Filed Under: Dinner, Recipes, Soul Food + Southern Food Tagged With: black eyed peas, new years eats, What's Cooking

Previous Post: « Künefe (a sweet cheesy pastry)
Next Post: Just for Today (Imagine) »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Recent Posts

Baklava Pockets – What is Baklava

Baklava pockets on a white plate with a glass of Turkish Chai and blue tea towel

About Erica

Hello, I'm Erica! I am a professionally trained cook, on-air host, recipe writer with over 20 years of experience working in the food industry. I started cooking at the age of 5 and I specialize in Southern, German, Turkish and Middle Eastern cooking. I work full time as a Recipe Developer for a well known culinary media company and I started this food blog to as a place to further develop my skills and teach others. I attended culinary school in Gaziantep, Turkey and studied German cooking first hand in Germany. Read More…

eeturner: View My Blog Posts

How to Make Oatmeal – Savory Mushroom Parmesan Oatmeal

Footer

Instagram

View on Instagram

Follow Me!

  • Instagram
  • YouTube

About Erica

Hello, I'm Erica! I am a professionally trained cook, on-air host, and recipe writer with over 20 years of experience working in the food industry. I started cooking at the age of 5 and I specialize in Southern, German, Turkish and Middle Eastern cooking. I work full time as a Recipe Developer for a well known culinary media company and I started this food blog to as a place to further develop my skills and teach others. I attended culinary school in Gaziantep, Turkey and studied German cooking first hand in Germany. Read More…

eeturner: View My Blog Posts

Kubaneh (a Traditional Yemenite Bread)

https://youtu.be/m8MYRad0E84

Copyright © 2023 Cook with Erica on the Foodie Pro Theme

Go to mobile version