Kick off the new year with this Southern tradition!
As we prepare to ring in the new year, what a perfect time to share my recipe for Black-Eyed Peas! Eating black-eyed peas on New Year’s Day is a Southern tradition that’s believed to bring luck and prosperity in the coming year. For as long as I can remember, my family prepared black-eyed peas on New Year’s Day! I recall my mother putting a dime in the pot of peas (cleaned and sanitized of course), for added prosperity.
You can serve black-eyed peas a variety of ways. I love serving with my favorite cut of pork, collared greens, and cornbread. I’ve used this recipe for years… the flavor is fabulous and so easy to prepare! I prefer to use fresh black-eyed peas… you can certainly opt for dried peas but make sure to soak them or add more cooking time. Fresh, shelled black-eyed peas can be found in the produce section of your grocery store. Enjoy!!!
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Black-Eyed Peas and Sausage
Ingredients
- 1 tablespoon olive oil
- ½ cup chopped onion
- 1 small jalapeno pepper stems and seeds removed, chopped, divided
- 6 ounces Kielbasa sausage sliced in rounds
- 1 cup chicken or vegetable stock
- 1 ½ cups water
- 1 1/2 cups fresh shelled black-eyed peas
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Place a medium saucepan on medium-high heat, add olive oil. Add onions, 1 tablespoon jalapeño peppers, and sausage. Saute vegetables until tender and sausage is heated, approximately 5 minutes.
- Add stock and water, increase heat and bring to a boil. Add black-eyed peas, return to a gentle boil, reduce heat and simmer 15-20 minutes or until peas are tender. Season with salt and pepper. Serve, garnished with jalapeno peppers.
Notes
