How To Cook Black-Eyed Peas

In the South, eating black-eyed peas (AKA Hoppin' John) on New Year's day is a non-negotiable tradition. Delicious and gives you a boost of good luck and prosperity for the next year? It’s a no-brainer! I’ll take two portions, pretty please. Whether you always practice this tradition, are hoping for wealth and prosperity in the year ahead, or simply love this side dish, I have a pretty sneaky feeling this will be a staple on your holiday or weeknight dinner table.

The tradition of eating black-eyed peas during New Year's has roots in African-American history, and continues to be a popular Southern practice today. I decided to keep things perfectly simple and classic here, only requiring three ingredients (although if you’re lucky to have a leftover ham bone, be sure to throw it in). Chances are, you already have all those ingredients on hand. This recipe may take some time, but I promise it’s the foolproof way to create the best-ever black-eyed peas.

How To Make Black-Eyed Peas:

INGREDIENTS

• Black-Eyed Peas: If you're new to cooking black-eyed peas, these earthy, nutty legumes will instantly remind you of their popular cousin, the chickpea. Black-eyed peas, as you'll find, are the perfect match for cooking alongside richer flavors, whether it be a chicken stock or a leftover ham bone, as is custom in a New Year's recipe like Hoppin' John. There are tons of fun, multi-colored heritage varieties out there too, so feel free to experiment with what you find at the store.
• Low-Sodium Chicken Stock: Because I want to layer the flavor (and the salt) while cooking the peas, low-sodium chicken stock is my go-to. This is to make sure I can salt and taste as I go without things getting too salty. If you're vegetarian or vegan, feel free to swap in your favorite low-sodium vegetable broth.
• Baby Spinach: A bright pop of color never hurt anybody, so I love adding in greens (such as baby spinach, kale, or collard greens) to add a bit of heft to my black-eyed peas—who knows, maybe it'll usher in another kind of green (and by that, I mean $$$) in the new year.

STEP-BY-STEP INSTRUCTIONS

First things first, you’ll want to sort and rinse your black-eyed peas. Place your dried beans in a bowl and give them a look through to check that there aren’t any leaves, twigs, tiny pebbles, or any broken beans, then give them a quick rinse. After rinsing, let your black-eyed peas soak. Place your beans in a large bowl and add enough water to cover by at least 4". Let them soak overnight. While not entirely necessary, soaking your beans will cut down on cooking time, making the whole process quicker and easier.

Next, drain your beans from the soaking liquid and give them a quick rinse under cold water. Place beans in a large pot and cover them with 4" chicken stock, adding any ham bone if you have one on hand. Simmer the black-eyed peas, covered, for about 1 hour. Start checking after 45 minutes to see if they are tender and add more broth or water as necessary to keep them covered.

Once your black-eyed peas are tender, you can season them up and add any extras you want. Add some spinach or other greens during the last 5 minutes or so and season with some salt, pepper, and any other favorite seasonings.

Recipe Tips

• Soak & Rinse: While it might seem tempting to skip the sorting, soaking, and rinsing, resist that urge. This will not only help you make sure there are no leaves or twigs present, but also any broken beans that could lead to mushy beans later on in the process. Plus, the soaking will help cut your cooking time way down.
• Get Hammy: Have some leftover holiday ham? Add in a ham bone as the black-eyed peas simmer to make the beans extra-savory.

Storage

Once cooked, allow the black-eyed peas to cool completely and store in an air-tight container in the fridge, where they'll keep for up to 3 days. Want to freeze them instead? Store them in a shallow, airtight container (i.e., no more than 3"deep) in your freezer for up to 6 months.