Growing up in South Louisiana, we ate black-eyed peas on New Year’s Day based on the tradition that symbolized good luck, prosperity, and hope for the year ahead. Supposedly, the tradition dates back to the Civil War times.
I still love the tradition of making Black Eyed Peas on New Year’s day. As the tradition goes, the peas represent coins and the greens represent paper money. They also say, if you eat at least 365 black-eyed peas, you will have the best chance of luck every day in the year ahead. I’ve heard so many different reasons why we should eat black eyed peas on New Years day. I am sure you have too. I, myself, love cooking black eyed peas on New Years day because they are so healthy!
Additional Suggestions:
Adding ham hocks: Ham hocks and other off-cuts of meat can add flavor.
Soaking overnight: Soaking the peas overnight can improve their texture and bite.
2 cups Dry Black Eyed Peas
4 cups Vegetable Broth (divided)
½ White Onion (large, peeled, chopped)
1 stalk Celery (chopped)
2 Garlic (cloves, minced)
2 tsps Thyme (fresh, removed from stem)
Sea Salt & Black Pepper (to taste)
1 tsp Creole Seasoning (I like Tony Chachere’s Creole Seasoning)
1 cup Collard Greens (chopped)
- Soak the dry black-eyed peas in water overnight or for at least four hours. Be sure to cover by several inches. Drain, rinse, and set aside.
- Heat a few tablespoons of the broth in a large pot over medium-high heat. Cook the onion, celery, garlic, and thyme for five minutes or until soft. Season with salt and black pepper to taste.
- Stir in the creole seasoning until well coated then add the remaining broth and black eyed peas. Bring to a boil, then lower to a simmer. Cover and let simmer for 20 minutes or until the beans are cooked through.
- Add the collard greens and cook for one to two minutes or until wilted. Adjust seasoning as needed, and enjoy!
Nutrition Information:
- Total Calories: 310
- Fat: 1g
- Carbs: 55g
- Fiber: 10g
- Sugar: 8g
- Protein: 21g