This delightful black-eyed pea recipe is bursting with smoky, spicy goodness and pure joy, offering a rich yet perfectly balanced bacon flavor. A cherished Southern tradition served on New Year’s Day, it’s sure to bring you all the good luck and happiness for the year ahead!

Prep Time: 10 minutes

Cook Time: This will very

Serves: 6

Ingredients:

1 pound black-eyed peas

4-5 thick slices bacon, chopped

5 ounces smoked sausage or ham, diced (about 1 cup)

1 large onion, diced

2 stalk celery, diced

3-4 teaspoons garlic, minced

1 optional jalapeno, minced (can replace with ¼ teaspoon cayenne)

1 1/2 teaspoons dried thyme

1 bay leaf

1 tablespoon + 1 teaspoon Creole seasoning

7-8 cups chicken broth

1 cup (or more) collard greens, kale or spinach, chopped

Salt and pepper to taste

What to do:

Rinse dry black-eyed pea beans, pick through, and discard any foreign objects. Add beans to a large pot and cover with 3-4 inches of cold water. Let sit for 2-3 hours (or overnight).

In your slow cooker or a large pot, sauté chopped bacon until brown and crispy (4–5 minutes), then add sausage or ham and sauté until warmed through.

Throw in the onions, celery, garlic, jalapeños (if using), thyme, and bay leaf, and Creole seasoning for 2–3 minutes, until the onions are wilted and aromatic. Make sure not to burn the garlic.

Drain the soaked beans, rinse them, and place them and the chicken broth in the pot. Season with salt and pepper to taste. Stir and bring to a boil. Cover, reduce heat, and simmer for 1–1 1/2 hours, or until the beans are tender. If using a slow cooker, cook on high for 7 hours, or until the beans are tender.

For creamier beans remove 1 cup of the beans and mash. Add back to the slow cooker and stir.

Christina’s Notes:

Age of beans and variations in slow cooker temperature will effect how long the beans need to cook before they’re done. Start checking the peas before indicated cooking times are complete.

Adding 1/4 teaspoon of baking soda to your beans will soften them quicker.