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 RecipePrint
- 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
- 3/4 tsp ground black pepper (or to taste)
- 1 tsp garlic powder (or to taste)
- 1 tsp kosher salt (or to taste)
- 1/2 tsp garlic and herb seasoning (I use McCormick)
- 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!
If you are looking for more bowls full of comfort food you might be interested in these recipes, click on the picture for the full recipe!