Hello everyone! Happy New Year! Today’s recipe is a New Year’s Day tradition for Alex and me, and for so many across the United States! In Southern traditions, Black Eyed Peas are eaten with Greens and Cornbread, to bring prosperity in the new year. I can’t recall exactly when I started making a pot of New Year’s Day Black Eyed Peas, but every year the recipe is a little different. This year’s recipe though, is my favorite version.
This one-pot dish is as quick as it is easy; it doesn’t need to simmer all day on the stove. You want the black eyed peas to keep their shape and not become mushy; with the pot likker ladled over as a savory broth. Topped with a little olive oil, cracked pepper and fresh thyme, it’s a very satisfying dish!
You can use a pressure cooker to avoid an overnight soak on the beans, but I feel like I have less control over the pressure cooker than I do over just watching and tasting during the cooking process. The night before, soak one pound black eyed peas (about 2 cups) in 6-8 cups of water. Sort though the beans as you add them to the pot to get rid of any small pebbles or other debris that might be in the package.
New Year’s Day Black Eyed Peas
The next morning, drain the beans and set them aside. The slab bacon is optional, but I highly recommend it. It adds so much flavor and richness to the beans. Alternatively, you can use a ham hock.
Cube 4-8 ounces of slab bacon, in a dutch oven or large pot, add two tablespoons of olive oil to the pot and cook the bacon for about 5 minutes, until it’s shiny and begins to take on a little color. Add 1 chopped medium-sized onion to the bacon and cook until the onion softens, about 5 minutes.
Then add the Chopped Garlic and the Thyme Sprigs, stir to combine. Add the drained Beans and 8 cups of cold water. Bring it up to a low boil over medium-high, then reduce to medium-low and simmer for about 35-45 minutes. Skimming the foam off the top as needed.
After 20 minutes of simmering, taste the beans and broth often. You’re checking for doneness of the beans and you’re adding salt to taste as you go. While this was simmering, I whipped up a quick batch of cornbread. You can get my method for cast iron skillet cornbread from my Cornbread Andouille Dressing post.
Plate it Up!
I like to use a slotted spoon to heap the Black Eyed Peas and bacon into a shallow bowl, then ladle the broth over the top. Drizzle a little olive oil, add some cracked black pepper and a some fresh thyme leaves. A couple dashes of Tabasco is really nice too!
This is a perfect Sunday Supper; not just for New Year’s Day, but all winter, it’s comforting and delicious. An easy one-pot meal to bring prosperity and good luck in the new year! Go all in and make some cornbread and collard greens to have with your Black Eyed Peas and celebrate the beginning of a brand new, and more prosperous year!
Thank you all for joining me today. What are your New’s Year’s Day traditions? Let me know in the comments and be sure to give me a follow on Pinterest, Instagram and facebook. If you haven’t yet subscribed to Djalali Cooks, sign up to get new post notifications and special unpublished recipes! Take care and be well, everyone. I will see you here again tomorrow. xo Kelly
New Year's Day Black Eyed Peas
Easy, one-pot recipe for Black Eyed Peas with Bacon and Thyme will bring prosperity in the new year.
- 2 tbsp. Olive Oil, plus more for drizzling
- 4 -6 oz Slab Bacon, cut into 1/2-1" pieces (optional)
- 1 medium Onion, finely chopped
- 5 Sprigs Thyme, plus leaves for serving
- 4 Garlic Cloves, smashed and chopped
- 2 cups Black Eyed Peas, soaked overnight, drained
- Kosher salt, freshly ground pepper
Heat olive oil in a large dutch oven or pot over medium heat.
Add bacon, and cook, stirring occasionally, until the bacon starts to look shiny and gets some color, about 5 minutes.
Add onion and cook, stirring occasionally, until golden and tender, about 5 minutes.
Add thyme sprigs, garlic, black-eyed peas, and 8 cups cold water and bring to a simmer over medium-high.
Reduce heat to medium-low and simmer gently, skimming any foam from surface, until beans are tender, 35–45 minutes.
Discard thyme; season with salt.
To serve, drizzle beans with oil and top with thyme leaves and cracked pepper.