Hello, Welcome to Kelly’s Kitchen. 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.
New Year’s Day Black-Eyed Peas Ingredients
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!
- 2 tbsp. Olive Oil, plus more for drizzling
- 4 -6 oz Slab Bacon, cut into 1/2-1″ pieces (or ham hock)
- 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
Step 1: Black-Eyed Pea Prep
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 through 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.
How to Prepare 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.
Step 2
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.
Step 3
Then add the chopped garlic and the thyme sprigs, stir to combine.
Step 4
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.
Time to Serve New Year’s Day Black-Eyed Peas!
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 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. I made a variation on the recipe last year on Fridays with Oscar, which included swapping the water for chicken stock, and I added greens to the pot. Check out that post: Happy New Year! Welcome 2025. What are your New Year’s Day traditions? Let me know in the comments. Take care and be well, xo Kelly
More Cozy Winter Recipes
- Dairy-Free Seafood Chowder
- Instant Pot Chili
- The Cozy One-Pot Stew I’m Making All Fall
- The Coziest Lamb Bolognese You’ll Ever Make
- Leftover Turkey & Wild Rice Soup
Frequently Asked Questions
New Year’s Day Black-Eyed Peas
Q. Why do you eat black-eyed peas on New Year’s Day?
It’s a Southern tradition! Black-eyed peas are said to bring prosperity and good luck in the new year, especially when served with greens (for wealth) and cornbread (for gold).
Q. Do I have to soak the black-eyed peas overnight?
Soaking overnight gives you the best texture, but you can use a pressure cooker to skip the soak. Just note that stovetop simmering gives you more control over doneness.
Q. Can I use a ham hock instead of slab bacon?
Yes! A ham hock is a great substitute and adds rich, smoky flavor to the pot likker.
Q. What is pot likker?
Pot likker is the savory, flavorful broth left over after simmering beans or greens. It’s delicious ladled over the black-eyed peas or soaked up with cornbread.
Q. How do I know when the black-eyed peas are done?
Start tasting after 20 minutes of simmering. The beans should be tender but still hold their shape—not mushy. This usually takes 35–45 minutes total.
Key Equipment
New Year’s Day Black-Eyed Peas
Ingredients:
- 2 tbsp. Olive Oil plus more for drizzling
- 4 -6 oz Slab Bacon cut into 1/2-1" pieces (or ham hock)
- 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
Instructions:
- 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 of cold water and bring to a simmer over medium-high.
- Reduce heat to medium-low and simmer gently, skimming any foam from the 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.
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