Thursday, January 10, 2013

Black-Eyed Peas

I can’t get enough black-eyed peas y’all! If you can’t find them in your store, I’ll ship you some, they’re so good and hearty!

Or better yet, tell your grocer to get off their lazy bum and order you some! *wink*

Oh, and see that beautiful 3 1/2 qt Le Creuset Chef’s Pan pictured there??

I’m giving one away January 26th!! MARK YOUR CALENDARS Y’ALL!


It’s a southern tradition to make black-eyed peas, cabbage, and ham on New Year’s Day for good luck. My entire family has been sick over the holidays, so plans changed a little, and I’ve been making NYD food ever since!

They contain this stuff I just started liking – BACON!

BAAACOOONNNN!!!!! I love the stuff. Just found out!

I hated it until about 3 months ago.

My tastebuds must have gotten the 30 year old birthday memo.

I also like to kick it up a little, so I add a can of Rotel. If you can’t find Rotel, Red Gold makes them too, just diced tomatoes and green chiles.

Do y’all have any New Year’s traditions?

~ Peace, Love, and not green Peas Y’all

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Black-Eyed Peas


5 slices thick bacon

1 yellow onion
16 oz black-eyed peas, rinsed
12 oz Rotel, diced tomatoes and green chiles
3 cups water
1 tsp salt and pepper


Begin by cooking the bacon in a large pan, until crispy. Remove the bacon and place on a paper towel lined plate. Chop the onion and cook the onion in the bacon grease until soft, 3-4 minutes. Add the black eyed peas, Rotel, and water. Season with salt and pepper. Cook approximately one hour or until beans are tender. Crumble the bacon and add in during the last 10 minutes.

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8 Responses to “Black-Eyed Peas”

  1. 1

    Mike — January 10, 2013 @ 3:35 pm

    Funny how tastes change; I wouldn’t eat beans when I was a kid. Black-eyed peas? Ugh! They always tasted “dusty” to me. I was at a cafe several years ago on New Year’s Day and they were on the blue plate special. I pushed them away from the other food and the waitress came by and reminded me I needed to eat some f/ good luck, so I did. They were delicious, cooked like these w/ bacon, onion and tomato. I ate some on New Year’s Day and am thinking about having them again.

    Enjoy your site in my reader, always look fwd. to new posts. Hope you’re warmer than we are up here in the Panhandle. Something happened yesterday, some sort of wet stuff fell from the sky! I had heard about “rain” but…

  2. 2

    Cathy @ Noble Pig — January 11, 2013 @ 1:34 am

    I have never made Black-Eyed peas…what’s wrong with me. I need to get on this immediately!

  3. 3

    Cassie — January 11, 2013 @ 7:25 am

    I’ve never had black eye’d peas, but I must say this looks delicious and so easy! I shall be trying it soon!

    Btw Im really glad I found your blog, you’ve got some wonderful looking recipes!

  4. 4

    a farmer in the dell — January 11, 2013 @ 11:09 am

    I love bacon! this sounds SO good. And that pan…..I want that pan!!!

  5. 5

    Kirsten/Comfortably Domestic — January 14, 2013 @ 11:18 am

    I must admit that I’ve never tried black eyed peas, but with all that bacon, I’m ready to try! So glad your tastebuds came to their senses on the bacon thing.

  6. 6

    The Squishy Monster — January 18, 2013 @ 11:58 am

    Growing up, no one ever told me about the New Years black eyed pea tradition. I can’t wait to make this next year…loooove bacon!!

  7. 7

    Susan Wind — January 19, 2013 @ 7:32 am

    Those look so good Kati!!
    Black eyed peas are my all time favorite.
    The only way to make them better is to grow them yourself. They are in my garden every year. I love fresh BEPs!!!
    By the way—I want that pan!! lol

  8. 8

    Ranjit — February 28, 2016 @ 2:37 pm

    I’d never heard of ‘Beans and Greens’ in Australia – what a great tradition. We ulluasy spend the day with neighbors, all contributing to a great feast. Next year I will introduce them to Beans and Greens, using one of your recipes, I know they will love it. Happy New Year Chef John – and thank you for your wonderful blog.

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