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

Servings 4 servings

Author Chef Tiffany Blackmon

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

Tiffy’s Tips

~This recipe is for fresh black-eyed peas, not dried.

~Use any type of cooked sausage, Kielbasa is my preference.

~Omit the sausage for a vegetarian version.

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