Black Eyed Peas 2

New Year’s Eve Day is filled with lots of food traditions.  We normally go over to my parents house where my mom prepares a huge “good luck” meal. One of the most important dishes served is Black Eyed Peas. They are thought to bring prosperity in the new year and who can use some prosperity?

In understand they are a Southern tradition and the way I make mine are in true Southern/Texan fashion with ham hock, jalapeño and Texas Pete Pepper Sauce.
Now, this recipe does take some forethought if you are using dried peas-if you can find fresh (which a lot of stores have fresh in stock right now) you do not need to plan too far in advance.  But, if you are using dried you need to soak the peas in water overnight. So get up and run to the grocery store and grab yourself a bag of peas! You do not want start your new year without black eyed peas!!
This is a simple recipe and I make it year round because my family loves black eyed peas, but my family especially loves it on New Year’s Day with the hopes that we are going to win the lottery in the coming year:)
Below is the brand of dried peas that I love.  They are available in most grocery stores, but if you can’t find this brand then any brand will work.  Just please do not use canned black eyed peas!!!!  It will ruin your palate for delicious creamy black eyed peas.
A quick note about cooking peas-do not add the salt until the last 10-15 minutes.  Many times the salt can hinder the cooking process and cause your peas to be tough. So just add to taste at the end. Trust me they will be salty enough from the ham hock you won’t need to add much salt!
Enjoy and Cheers to a year ahead full of health and prosperity!

Black Eyed Peas

Black eyed peas are a symbol of luck and the perfect dish to serve on New years Day or any day of the year. These are hearty, salty, creamy and a tad spicy! 

Servings 8


  • 2 Tablespoons olive oil
  • 1 medium onion, chopped
  • 1/2 fresh jalapeño, minced (leave in seeds and ribs for extra heat) or 1/4 teaspoon red pepper flakes
  • 6 garlic cloves, minced
  • 1 ham hock
  • 1 lb. black eyed peas, fresh or dried (if dried-soak in 8 cups water overnight then rinse and drain)
  • 32 oz (1 Large box) chicken stock (homemade if you have it)
  • 2 bay leaves
  • Salt and Pepper


  1. In a medium pot with a lid, heat oil over medium high heat. Add onions and jalapeño and cook until soft, about 5 minutes. Add garlic and cook for 1 more minute.

  2. Add ham hock, peas, chicken stock and bay leaves. 

  3. Bring to a boil and reduce heat to medium-low. Partially cover with a lid.  

  4. Stir occasionally until peas are tender and cooking liquid turns from translucent to opaque-about an hour.

  5. Add water if needed to keep the peas moist but not soupy. 

  6. When peas have fully softened season with salt and pepper.

  7. Serve with Texas Pete Vinegar Pepper sauce

Recipe Notes

If you don't have overnight to soak your peas you can do a quick soak. Pour boiling water over peas and let soak for a hour.  Drain and rinse and begin the recipe. 
DO NOT salt your peas before they are soft.  The salt will toughen the skins. 

Needed Items