A Savory New Year’s Day Black-Eyed Peas Recipe
I’ve never considered myself a superstitious person, but I’ve always followed the Southern superstition (tradition) of eating black-eyed peas and pork on New Year’s Day. Black-eyed peas are said to symbolize good luck and prosperity for the year ahead. Whether you’re superstitious or not, indulging in a delicious bowl of supposed good luck to start the year can’t hurt, right?! I prepare my Black-Eyed Peas with Sausage recipe every New Year’s Day. The smoky sausage brings the perfect balance of rich, hearty flavors to the humble pea. This savory take on the traditional side dish is a true family-favorite.
Whether served with collard greens, cornbread, pork roast, or on its own, this dish is sure to bring good fortune and a little extra flavor to 2025! With that said, before we dive into our New Year’s Resolutions, let’s enjoy this time with family over a delicious bowl of black-eyed peas and sausage!
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Black-Eyed Peas and Sausage
Ingredients
- 1 Tbsp. olive oil
- ½ cup chopped onion
- 1 small jalapeno pepper stems and seeds removed, chopped, divided
- 6 oz. Kielbasa pork sausage sliced in rounds
- 1 cup chicken or vegetable broth
- 1½ cups water
- 1½ 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. Sauté vegetables until tender and sausage, approximately 5 minutes.
- Add stock (broth) and water, increase heat and bring to a boil. Add black-eyed peas, return to a gentle boil, reduce heat and simmer for 15-20 minutes or until peas are tender. Season with salt and pepper. Serve, garnished with jalapeno peppers.
Notes
- This recipe is for fresh black-eyed peas, not dried.
- You can use any type of cooked sausage, however pork Kielbasa is my personal preference.
- Omit the sausage for a vegetarian version of this dish.
- I love serving with a slice of homemade cornbread.
- Black-eyed peas are considered done when they’re tender enough to be mashed with a fork, but still hold their shape and have a slight bite, to avoid becoming mushy.
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