Good Luck Black-Eyed Peas

Updated: Dec 31, 2019


It's traditional in the south to celebrate the new year with black-eyed peas. It's believed that eating them will bring luck and prosperity in the new year. I'm not sure if this works, but I'm sure to make them each year. These peas are made with pepper, celery, and bacon then simmered until flavorful. They come together quickly and are the perfect side to ham and cornbread. Here's to a Happy New Year.


Ingredients for Good Luck Black-Eyed Peas:

6 servings


2 15-ounce cans black-eyed peas, rinsed and drained

4 slices of bacon, diced

1-3 teaspoons grapeseed oil

1/2 cup chopped green pepper

1/2 cup chopped carrots

1/2 cup chopped green onions

1/2 cup chopped celery

1 3/4 cups chicken broth

2 garlic cloves, minced

2 bay leaves

1 teaspoon dried thyme

Kosher Salt

black pepper

1/2-1 teaspoon hot sauce, more for serving


* The bacon I use is very lean, so I added a little grapeseed oil to the cooking process. If your bacon is fattier, it might not be needed.


Time-Saving Tip: The peas can be made in advance and gently reheated.


Let's see what we need.


Let's cook.


Saute the bacon in about a teaspoon of grapeseed seed oil until lightly brown. Do not crisp the bacon. Transfer to a dish lined with a paper towel; set aside.


If needed, pour two teaspoons of grapeseed oil to the pot. Add the carrots, green onions, celery, green pepper, bay leaves, thyme, and season with salt and pepper. Saute until vegetables are tender...do, not brown. This process should take about 8 minutes.


Return the bacon to the pot. Add the peas, chicken broth, and hot sauce. Simmer for about 5-8 minutes; adjust seasonings.


It's ready! These peas are delicious and so easy. While they are traditionally eaten the first of the year they are great any time of the year. Serve with extra hot sauce. Here's to all good things in the new year.


Enjoy!


Good Luck Black-Eyed Peas:

6 servings


  • 2 15-ounce cans black-eyed peas, rinsed and drained

  • 4 slices of bacon, diced

  • 1-3 teaspoons grapeseed oil

  • 1/2 cup chopped green pepper

  • 1/2 cup chopped carrots

  • 1/2 cup chopped green onions

  • 1/2 cup chopped celery

  • 1 3/4 cups chicken broth

  • 2 garlic cloves, minced

  • 2 bay leaves

  • 1 teaspoon dried thyme

  • Kosher Salt

  • black pepper

  • 1/2-1 teaspoon hot sauce, more for serving


  • * The bacon I use is very lean, so I added a little grapeseed oil to the cooking process. If your bacon is fattier, it might not be needed.

  • Saute the bacon in about a teaspoon of grapeseed seed oil until lightly brown. Do not crisp the bacon. Transfer to a dish lined with a paper towel; set aside.

  • If needed, pour two teaspoons of grapeseed oil to the pot. Add the carrots, green onions, celery, green pepper, bay leaves, thyme, and season with salt and pepper. Saute until vegetables are tender...do, not brown. This process should take about 8 minutes.

  • Return the bacon to the pot. Add the peas, chicken broth, and hot sauce. Simmer for about 5-8 minutes; adjust seasonings.

  • Time-Saving Tip: The peas can be made in advance and gently reheated.


2018 Cranberry Walk