Black Eyed Peas

If you’re like me, you grew up eating Black Eyed Peas and Collard Greens for good luck on New Year’s Day. Black-eyed peas which sympbolized pocket change and collard greens which symbolized crisp green bills are often eaten with other foods that symbolize growth and wealth.

More money in my pocket? I’m all for that! Did you know black-eyed peas have a historial signifigance reaching all the way back to 500 A.D. as a part of the Jewish holiday Rosh Hashanah, which is the Jewish New Year? I never knew that!

Blackeyed peas (actually a bean) are rich in potassium, iron, and fiber. They are native to Africa, where they have been a popular food for thousands of years.

Here is my recepie for Black Eyed Peas for New Year’s Day; enjoy it with cornbread, rice and collard greens.


  • 1 large white onion finely diced into cubes
  • 3 cloves of garlic, chopped
  • 1 (16 oz) bag of dry black eyed peas
  • 1 Smoked Turkey or smoked ham hoc
  • 1 TBS apple cider vinegar
  • black pepper (optional)
  • 5-6 cups of chicken broth
13 (1/4 cup 35 g)
Ready In
1 hour
Good For
Lunch or Dinner
Don’t forget the cornbread!

Step 1

Rinse the dry peas in a large bowl. Pick out the broken ones that float to the top of the bowl. Set aside 6 hours or overnight. Until they plump up to double their size.

Step 2

Chop onion and garlic and saute in the bottom of a large sauce pot.

Step 3

Cover and bring to a boil. Reduce heat and simmer for 1 hour or until black eyed peas are tender.

Step 4

Remove from heat and let sit covered for about 10-15 minutes

Step 5

Serve and top with red pepper flakes or chopped onion