New Year's Black Eyed Peas Recipe

Serving black eyed peas on New Year's Day is a southern tradition that has been handed down for as long as I can remember. Even as a child I recall my Granny and Mama always having a fresh pot of black eyed peas and a hot skillet of cornbread ready for our New Year's Day lunch. My recipe mirrors my grandmother's, but with a vegetarian twist (if using vegetable broth) that is sure to please. Legend has it if you start your New Year with a bowl of black eyed peas you will have a year full of prosperity, so let't get cooking!

Black Eyed Peas Recipe

New Year's Black Eyed Peas

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Servings 4 -5

Ingredients

  

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• 5 cups 1.5 lbs. black eyed peas, fresh or frozen
• 6 cups vegetable broth or chicken broth (low sodium)
• 2 stalks of celery cut into 4 sections
• 1 small sweet onion peeled and cut into wedges, or a small handful of shallots
• ¾ tsp ground black pepper or to taste
• 1 tsp garlic powder or to taste
• 1 tsp kosher salt or to taste
• ½ tsp garlic and herb seasoning I use McCormick

Instructions

 

• In large stock pot place all ingredients and combine all flavors.
• Bring peas to a boil and then reduce to simmer.
• Cover and cook for an hour or until peas are tender.
• I do not serve the celery, I leave the stalks in for flavor.
• Serve black eyed peas with a nice slice of cornbread and enjoy!

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