The New Year’s Day Dish I Make Every Single Year
I’ve never considered myself a superstitious person, but a bowl of New Year’s Day Black-Eyed Peas is a Southern tradition I’ll never miss. The tradition of eating black-eyed peas and pork on New Year’s Day is rooted in the belief that black-eyed peas are said to symbolize good luck and prosperity for the year ahead. Whether you’re superstitious or not, it can’t hurt to start the year with a delicious bowl of supposed good luck in the form of New Year’s Day Black-Eyed Peas, right?! While the recipe has evolved and changed over the years, the tradition has remained the same. In recent years I’ve been adding sausage to my bowl of black-eyed peas on 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.
The best part about this Black-Eyed Peas with Sausage recipe is how easy it is to prepare. Whether you’re using dried or fresh peas simmered low and slow or opting for the convenience of canned peas for a quicker version, the result is always comforting and flavorful. Every bite of this New Year’s Day Black-Eyed Peas recipe is filled with the smoky richness of the sausage and the earthy charm of black-eyed peas to create a dish that’s simple, satisfying, and full of good prosperity for 2026!
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 the year ahead! 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! I hope you love this family recipe, and I’m wishing you a 2026 full of prosperity and happiness.
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New Year’s Black Eyed Peas with 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.
