Southern Black-Eyed Peas

I am reposting my Southern Black-Eyed Peas today.   I know a lot of people eat them on New Year’s day, especially if you live in the south.  I include onions, garlic, and Cajun seasoning to add lots of flavor to my peas.  I hope you enjoy them.

Have a Great New Year’s!

Black Eyed Peas Recipe - Crock-Pot

In most Southern homes, black-eyed peas are always served on New Year’s Day for good luck.  The legend around black-eyed peas is that Sherman’s troops during the Civil War destroyed all the crops in the South with the exception of the black-eyed peas.  The black-eyed peas became the only food for the starving confederates. Now, the tradition of being considered lucky happens only if you eat black-eye peas on New Year’s day.  My tradition for eating black-eyed peas for New Year’s is simply because they are delicious.  They go well with melt in your mouth cornbread and a honey ham which I also serve on New Year’s Day.  Black Eyed Peas and cornbread are a perfect meal anytime.  When you add a ham to this menu, it is the perfect combination for New Year’s, Christmas, Thanksgiving, or Easter.

Black Eyed Peas Recipe - Crock-Pot

These black-eyed peas are really delicious. They go wonderful with ham or turkey and perfect for NEW YEAR’s Day.

Southern Black-Eyed Peas – New Year’s Tradition http://recipesforourdailybread.com/2011/12/28/southern-black-eyed-peas-recipe-pictures/

Recipe below to prepare your black-eyed peas in a dutch oven or a crock-pot. 

Southern Black Eye Peas

Southern Black-Eyed Peas

Southern Black-Eyed Peas

Ingredients

  • * 1 (16 ounce) package dried black-eye peas (cover with water and soak the peas over night)
  • * 1 ham hock - A honey ham bone is delicious. A Country ham bone is wonderful also but if using this do not add the extra salt. You can use 4 or 5 strips of bacon instead of the ham. Cook the bacon and leaved the rendered fat in the pot before adding the water. You need one of these things in any dried peas or beans.
  • * 6 cups of water
  • * 1 medium onion, chopped
  • * 2 cloves minced garlic
  • * 1 teaspoon seasoned salt
  • * 1 teaspoon pepper
  • * 1 teaspoon sugar
  • * 1 teaspoon Cajun seasoning

Instructions

  1. Wash the black eye peas and allow them to soak in water over night.
  2. 1 ham hock - A honey ham bone is delicious. A Country ham bone is wonderful also but if using this do not add the extra salt. You can use 4 or 5 strips of bacon instead of the ham. Cook the bacon and leaved the rendered fat in the pot before adding the water. You need ONE of these things in any dried peas or beans.
  3. Wash the peas thoroughly.
  4. In a large Dutch oven, add 8 cups of water and your ham hock or bone and bring them to a boil.
  5. Add the onion, garlic, sugar, and spices to the ham. Add the peas.
  6. Cover, reduce heat, and simmer for 2 hours or until the peas are tender.
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http://recipesforourdailybread.com/2013/12/30/best-southern-black-eyed-peas/

Serve them as a side dish or as a main dish over rice.

Crock-Pot Black-Eye Peas 

  • Wash the black eye peas and allow them to soak in water over night.
  • Add the peas and ham bone to the crock-pot and enough water to just cover the peas.
  • 1 ham hock – A honey ham bone is delicious.  A Country ham bone is wonderful also but if using this do not add the extra salt. You can use 4 or 5 strips of bacon instead of the ham.  Cook the bacon and leaved the rendered fat in the pot before adding the water.  You need one of these things in any dried peas or beans.
  • Add the chopped onion, garlic, salt, pepper, sugar, and Cajun seasoning.
  • Cook the peas on low for 7 to 8 hours.
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This post was written by me, Diane Roark.  I love hearing from you.  Please leave a comment and subscribe on the homepage for e-mail updates of new posts.

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{ 18 comments… add one }

  • dianeroark January 1, 2014, 9:32 AM

    Eva,

    I love Missouri. I just got home from Branson. I just love seeing the lights at SDC. Their are millions of lights everywhere which are so beautiful. We have a rental property in Branson and visit often. I also write about things to do in Branson.

    Do you visit Branson very often?
    Blessings and HAPPY NEW YEAR!
    Diane Roark

  • Eva January 1, 2014, 9:11 AM

    I’m from Kentucky but currently live in MI so that must be why. I’m looking forward to following you as well!

  • dianeroark December 31, 2013, 8:55 PM

    Eva,

    In Alabama, Arkansas, Tennessee, and Georgia, I know most people always eat black eyed peas for New Years. I was in my 40’s before I realized not everyone ate them. It sound silly because I not sure they have ever brought me great luck but I am still eating them AND PRAYING!!
    Thank you so much for stopping by. You have a great blog. I check it out earlier tonight. I look forward to following your social medias.
    HAPPY NEW YEAR!
    Diane

  • Eva @ Whole Food Mom on a Budget December 31, 2013, 7:37 PM

    Sounds delicious! I’m from the South and this is not a tradition we ever had but we can always start one. :)

  • dianeroark December 29, 2013, 2:30 PM

    Arline,

    You made my day!!!!!! Thank you for letting me know about how the Black Eyed Peas turned out. I would love for you to share my blog anytime.

    Blessings and HAVE A GREAT NEW YEAR!!
    Diane Roark

  • Arline December 29, 2013, 2:08 PM

    The black eye peas recipe was a HUGE hit!!! One of the best cooks at my church asked for the recipe!!! That’s what I call success!!! Thanks so much!!!! May GOD bless you in the new year!!!

  • dianeroark December 29, 2013, 9:53 AM

    Arline,

    After you cook your bacon hard in a large pot, add the water and all the seasonings. Once everything has been added, you can put it into a crock-pot. Cook the peas in the crock-pot on low for 7 to 8 hours.

    I hope you all enjoy these black eye peas.
    HAPPY NEW YEAR!! Thanks so much for visiting my blog. I hope you will consider following me if you do not already.
    Diane Roark

  • Arline December 28, 2013, 9:01 PM

    Sounds so good. Trying it for our church New Years fellowship tomorrow. One question do I put the ‘grease’ from the bacon into the crockpot too?

  • dianeroark December 26, 2013, 5:51 PM

    L.D.,

    YUM!! I promise to try it this winter. It sounds great!!

    Blessings and thanks again for sharing this recipe.
    Diane Roark

  • L.D. Meyer December 26, 2013, 5:44 PM

    I forgot to add on the substitution of smoked turkey for ham I also toss in a packet of onion soup and dip mix, this also enhances the turkey and beans, peas or lentils that you chose for this soup along with the worcestershire and a splash of hot sauce. Bon Appetite! L.D.

  • dianeroark December 26, 2013, 5:29 PM

    L.D.,

    What a great tip for beans! I am going to try hard this coming year to eat a little healthier. I have never thought about substituting smoked turkey for the pork. It definitely sounds healthier. I also like the way you added the onion, carrots, celery, and garlic. I love cooking with these vegetables. They add so much flavor to all recipes, and I really enjoy the way they smell when cooking.

    Thank you so much for sharing this idea! I really appreciate you leaving me a message. I hope you will consider following my blog.

    Blessings and have a great weekend!!
    Diane Roark

  • L.D. Meyer December 26, 2013, 2:37 PM

    I make a mock ham n’ bean dish by substituting smoked turkey legs or wings, tried a breast one time(no bones to buy, I’m cheap like that) but the white meat just didn’t seem to impart the flavor of the dark meat of the legs and wings. I discovered this recipe by accident because I’m shackled to a Kosher diet. I buy legs or wings that are around a pound and a half.
    Put turkey in a 5-6 qt crock pot and sprinkle with meat tenderizer and cover with chicken broth and simmer on high for a couple hours, til tender, then I add whatever bean or split peas you please, plus onion, shredded carrots, minced garlic and a few stalks of celery and continue for a couple more hours. Then shred and de-bone the legs or wings right in the crock pot, I would be careful adding any more salt as the meat tenderizer has plenty of sodium in it. What I do is I added a tsp of worcestershire and a dash or two of any hot sauce, I find the hot sauce acts like a flavor enhancer less the sodium, try it sometime. While the turkey parts are simmering it gives of the smell of ham boiling and the rest of the soup has a great taste and healthier too. Bon Appetite. L.D. Adios n’ Hasta La Bye Bye!

  • dianeroark November 7, 2013, 4:35 PM

    Tami,

    Thanks for stopping by. I really enjoyed reading your comment. I eat my peas over hot rice with cornbread too. We had that for supper last night and for lunch today. YUMMY!!

    Blessings, Diane

  • dianeroark November 7, 2013, 3:47 PM

    Bonnie,

    I had heard a similar story before so I Googled it. It makes since. I love the history of food or anything to do with food.
    You really cannot taste the Cajun Seasoning. It just gives it a tiny bit of flavor.

    Blessings and I love Georgia. I lived in Macon in the early 90’s for 6 years.
    Diane Roark

  • Tami Stapleton November 7, 2013, 3:43 PM

    Blackeyed Peas and Ham is one of my favorite meals~ I usually eat my peas over hot cooked rice~ delicious!

    Tami

  • Bonnie November 7, 2013, 12:56 PM

    I’m a Georgia girl but had never heard that particular story before. And since my husband is a Civil War historian you would have thought I’d have heard that somewhere along the way. Learn something new everyday! Irregardless, black eyed peas are so good. I’ve never tried Cajun seasoning in mine, so will do that next time. Thanks Diane!

  • dianeroark November 7, 2013, 7:35 AM

    Janine,

    I learned something about Italians and Lentils. I never knew that. Thank you for stopping by. I hope you have a great day on your blog http://www.janinehuldie.com
    You always have so many wonderful giveaways and other posts. I hope you have a great day!

    Blessings,
    Diane

  • Janine Huldie November 7, 2013, 6:30 AM

    Never knew that story about Black Eye Peas, but will say I am Italian and it is Lentils that bring luck for us on New Year’s Eve, but so loved hearing about these and the legend of luck they too are supposed to bring. Looks like a great recipe for anytime of the year and thanks as always for sharing, Diane!! :)

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