Traditionally, one should eat these on January 1. We did this religiously in my house growing up – everyone had to eat them, including the cats and dogs. The more you ate, the better your luck, according to my parents.

In the United States, eating black-eyed peas on New Year’s Day is largely considered a southern tradition with power to bring good fortune. In fact there is a long history of why and how these legumes, native to West Africa, are considered lucky.

Stirring the Pot for Good Fortune recounts their importance during the Civil War and at Jewish Rosh Hashana dinners hundreds of years ago.

The traditional New Year’s Day recipes include ham and collard greens (the fortune part). My mom made hers in the slow cooker with the hambone left over from the holidays.

Call me superstitious, but I’ve continued this tradition, but take a more flexible approach on when to eat the peas, giving you all of January to make it happen. You’re welcome 🙂

I also don’t use ham because half my family doesn’t eat pork. My version is faster and updated, using chicken sausage and chicken stock instead.

Each new year brings new opportunities and new challenges. Why not start it off with a dose of good luck?

Stacey’s Black-eyed Peas Recipe for Success

Serves 4-6 people
2-3 hours

INGREDIENTS

One 160z bag of dried black-eyed peas
2-3 32oz boxed chicken broth (like Swanson) – or use your own homemade stock
Two packages of Spinach and Feta chicken sausages cut into 1 inch pieces
1 large onion, chopped
1/2 cup grated parmesan
1 tsp salt
1 tsp Thyme (optional)
Couple cranks of black pepper
2 TBSP olive oil
1 package baby spinach or bunch of Kale or Collard Greens (what ever you prefer)

DIRECTIONS

  1. Soak the peas in a bowl overnight
  2. When ready to use, drain and discard any bad ones
  3. In a large pot or dutch oven, heat the oil and cook the onions over medium heat to get them going and spark the flavor – 4-5 minutes – but don’t burn
  4. Pour two of the chicken stock boxes into the pot
  5. Add the peas, sausages, salt, pepper, parmesan and Thyme
  6. Bring to a boil, then cover and simmer for 2-3 hours. I like the peas to be very soft, but if you prefer a crunchier approach, cook until they are done.
  7. Serve with greens on top and grated parmesan for the top

Cornbread goes well with black-eyed peas!