This black eyed peas recipe makes a classic recipe that works as a side dish and or the main with a huge piece of cornbread. 

I think I would lose my Southern card if I didn’t serve black-eyed peas, greens, ham and cornbread on New Year’s Day. You may be able to get away with serving something different from turkey on Thanksgiving. On Christmas you can have fun and create your own traditional family meal. But on New Year’s Day, you better bet your bottom this Southern girl will serve the most highly anticipated meal of the day.

Black-eyed peas are great for any day of the year, not just New Year’s Day. Black-eyed peas are rich in fiber, calcium, and Vitamin A and are priced just right for any budget.

I remember my Grandparents would have a bowl of black-eyed peas and cornbread many nights as their meal. A meal made from ingredients they grew on their farm. A brown bag of peas kept from year to year and stored in the freezer in the garage. The freezer was dedicated to gardening and storing all of the delicious foods their garden produced. Each year as soon as there wasn’t a threat of another frost, my Grandparents would lovingly plant row after row of this Southern favorite.

It seemed as if our summers went on forever. Full of days playing outside and afternoons cooking with Grandmother. As summer neared it’s end, we’d sit on Grandmother’s porch shelling peas and telling stories.

Luckily, she taught me how to make a delicious meal from them as well. With a generous amount of time, water, and a meaty ham bone, these peas we’d tended during the summer fed us well throughout the winter months. Once a pot of black-eyed peas has been cooked, you can utilize them in various other dishes from soups, stews, appetizers, and salads.

Here’s the black eyed peas recipe she taught me to make.


Black-Eyed Peas

This black eyed peas recipe makes a classic recipe that works as a side dish and or the main with a huge piece of cornbread.

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Servings: 8
Author: Robyn Stone | Add a Pinch


  • 1 (16-ounce) package dried black-eyed peas
  • water
  • ham bone


  • Place black-eyed peas into a colander and wash them well.
  • Pour peas into to a very large pot and cover with water plus 4 inches.
  • Allow to soak overnight or longer, adding water after a few hours if needed.
  • Add ham bone to black-eyed peas and cook over a low heat, adding water as needed. Cook until the peas are tender, about 1 to 1 1/2 hours.
  • Ladle into a serving bowl, removing any pieces of bone and allowing ham pieces to remain.
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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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3 Comments Leave a comment or review

  1. I’ve made Black Eyed Peas for every New Year’s that I can remember but I’m betting the tradition started when I moved to the south in my late 20’s. I don’t recall it being much of a St. Louis or family tradition before then.

    Yesterday I made my planned Christmas meal; a last minute change of plans had me going elsewhere for Christmas and I still wanted to cook the lamb dish I had planned, so I invited neighbors over to celebrate ‘A Christmas Meal on New Year’s Day’ and somehow in that effort, I forgot all about black eyed peas. Or did I?

    I recall that having this meal on New Years was a form of good luck for the coming year; after breaking my leg this past year I thought maybe I would break (oh oh bad word) from tradition and forgo the beans..yes a bit out of spite. Bad beans!

    Well, one couple in my neighborhood follow the same tradition and they brought a bowl of beans to share and I must admit, it felt right. They tasted so good and I’ve decided to forgive them for one bad year. Oh so good.

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