(updated May 7, 2022) // by Phoebe Lapine // 16 comments
No ratings yet
Print RecipeJump to Recipe
My countdown to a very Southern New Year’s Eve has begun!
Before going down to South Carolina over Thanksgiving weekend I had no idea that this was a thing. But now that I’ve educated myself on the full meaning behind covering a table with 15 pounds of ham, I’m going to join the party with some Yankee spins on these Southern traditions. I started with Deviled Eggs just for fun, even though they have no significance as part of the spread. But now I’m really getting going with a recipe for black eyed peas.
Apparently black eyed peas look like little coins (at least, if you’ve consumed enough bourbon), and therefore guarantee a prosperous New Year ahead. I’m ashamed to admit that I’ve never cooked with them before, on New Year’s or otherwise. Which is perhaps why my New Year’s Day greasy hangover Chinese food fortune always sucks.
Last year I got really into roasting chickpeas until crispy and using them as a guilt-free highly addictive snack or as a topping for rice or Mediterranean salads. I thought I’d do something similar for these black eyed peas and use Southern spices, i.e. brown sugar, to really make them pop.
You want the end result to be crispy but still have some body to the center. I made the mistake of roasting a few of these too far and I found them to be a little dry and too unbean-like.
Have any of you made a traditional Southern New Year’s meal before? Help a Yankee sistah out! And stay tuned for more of my lucky NYE experiments.
In a small bowl, toss the peas with the other ingredients until well coated. Transfer to a parchment-lined baking sheet. Roast in the oven until the peas are crispy but not blackened, about 30-45 minutes, redistributing once halfway through. Allow to cool on the baking sheet until room temperature. Serve in a bowl as a snack or use as a topping for salads or rice.
If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!
become aHEALTHY HEDONIST! subscribe to get my FREE e-book How to Meal Prep Like a Pro
Love this! So funny.. growing up my mom ALWAYS made a big pot of black eyed peas and would make us eat them on New Years Day… I thought she was nuts but apparently it is a real thing? I’ll have to try this spiced version this year!
Reply
Bruce Scacesays
Grew up with black eyed peas a New Years Day requirement for good luck, This looks like another great way to enjoy cow peas.
Reply
Frankiesays
Black eyed peas make great soup! You can also use them in place of flageolets in classic French lamb with haricots stew, or in a cassoulet. As for New Years down South spread, I guess anything with toasted pecans, right? I like tossing them in maple sugar before sauteeing, sneaking in a little Yankee flavor. Happy New Year Phoebe!
Reply
Andrea Wilsonsays
Thanks for this I will make it today.
Reply
Phoebe Lapinesays
you’re so welcome!
Reply
bestgpsreviews-2014.comsays
Pretty nice post. I just stumbled upon your weblog and wished to say that I have truly loved browsing your weblog posts. In any case I’ll be subscribing for your feed and I’m hoping you write once more soon!
Reply
Jesssays
I made these today,i think the temp is too high,and the time is wrong, probably should be 400 for 30 min,
Reply
Phoebe Lapinesays
That’s good to know Jess! Does your oven run high? I made the peas as written and they turned out great and crunchy, but if you didn’t have a good experience, I’ll reduce the heat to 400 and tell people to watch the clock. Thanks so much for the feedback!
Reply
Jaysays
What if we start with dried beans?
Reply
Phoebe Lapinesays
you will just have to cook them first. Soak overnight. Boil in water (with whatever aromatics you like) until tender. Then proceed with the recipe!
Reply
Pattysays
It’s New Year’s eve, we will be snacking on these tomorrow! BRING ON THE LUCK! HAPPY NEW YEARS ALL!
Bottom Line. If beans make you uncomfortably gassy, sprinkle a little baking soda into their soaking water. It will reduce the volume of gas produced by the legumes, plus, they will cook quicker. If you're even shorter on time, you may want to try some of our favorite recipes to make with a can of black beans.
One unusual but common New Year's Day black-eyed peas tradition involves putting actual money in the dish. Some add to their “luck” by cooking their pot of peas with a penny or dime inside. Whoever gets the bowl with the coin in it, according to legend, has the best luck for the new year.
It is recommended to rinse canned black-eyed peas before cooking. Rinsing helps remove any excess sodium or brine that may be present from the canning process. Additionally, rinsing can help reduce the gas-producing carbohydrates that can cause discomfort.
To degas with baking soda, add a teaspoon of baking soda to 4 quarts of water. Stir in the dried beans and bring to a boil. Then turn off the heat and let the beans soak at least four hours (I usually do this the night before I want to use them; the longer soak won't hurt them). Drain, rinse and rinse again.
Soak the beans (optional): Unlike the stovetop method, you don't have to soak your beans if you're cooking them in the slow cooker. If you choose to forego soaking, you will have to cook them for longer. Cook the beans: Add beans to a slow cooker and cover with two inches of water or broth.
From gala gourmet dinners to small casual gatherings with friends and family, these flavorful legumes are traditionally, according to Southern folklore, the first food to be eaten on New Year's Day for luck and prosperity throughout the year ahead.
Another unusual but common tradition involving black-eyed peas is adding “luck” by cooking the pot of peas with a penny or dime inside, according to the Atlanta Journal-Constitution. Then whoever gets the bowl with the coin in it has the best luck for the new year.
Uncover and simmer, stirring frequently, until the peas are very tender, 1 to 1 1/2 hours more. Smash some of the peas up against the inside of the pot with a wooden spoon. Let simmer for 10 minutes. Smash more of the peas up against the inside of the pot again (this helps the broth thicken).
Try melted cheese on black-eyed peas. I tried it, and my family loved it! They won't eat them any other way!!
If you're not big on cheese, try simmering slowly with some ham and onions. I add just a bit of pepper. They're great served with greens and cornbread.
Drain them the next day and bring them to a boil in cold water, then reduce the heat so the water barely simmers: dried black-eyed peas can overcook, and a rolling boil could cause them to break apart. Taste the peas often to check their doneness: They should be creamy but retain their shape.
If you want to thicken the black eyed pea soup/stew, mix 2 tablespoons of cornstarch and about a half cup or so of the bean liquid. Slowly pour in small amounts and stir in the hot pot until you achieve the best consistency. You may not require the entire amount.
"If you rinse your beans thoroughly, you will have a consistently flavored product, but if you do not rinse them, different amounts of salt will remain in the dish each time you cook it, and it will be hard to cook consistently," he says.
Canned black-eyed peas are best in recipes that don't require slow cooking or a long cook time, which can make them mushy. If you're using canned black-eyed peas, simply rinse them in a colander to remove any liquid from the can as well as excess salt.
When dry beans boil, a foam forms on the top of the cooking liquid. This foam is water-soluble protein released from the beans and it will be absorbed back into the bean cooking liquid. It is not necessary to remove the foam.
The addition of baking soda to the cooking water does two things: It adds sodium ions that weaken the pectin as explained above, and more importantly, an alkaline environment causes the pectin molecules to break down into smaller molecules that greatly weakens the pectin causing the beans to soften much more rapidly.
Along with brining and soaking, baking soda can work wonders on beans, saving you up to an hour of cooking time. Just be sure not to add more than a pinch—too much and the beans can end up tasting soapy and unpleasant.
On the other side of the pH equation, the addition of an alkali such as baking soda will break down the cell structure of the beans. But use it sparingly—no more than1/8 teaspoon per pound of beans. Too much will destroy nutrients and result in mushy beans.
As it turns out, baking soda significantly decreases the levels of raffinose, the gas-causing sugar present in beans. When should you add baking soda to beans? It works best with just a pinch (about 1/16 of a teaspoon) sprinkled into dried beans while they soak in water before cooking.
Address: Suite 490 606 Hammes Ferry, Carterhaven, IL 62290
Phone: +8557035444877
Job: Forward IT Agent
Hobby: Fishing, Flying, Jewelry making, Digital arts, Sand art, Parkour, tabletop games
Introduction: My name is Otha Schamberger, I am a vast, good, healthy, cheerful, energetic, gorgeous, magnificent person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.