For more than 1500 years, people have been eating black-eyed peas on New Year’s Day for good luck, and I am no exception.  I don’t, however, particularly care for Hoppin’ John,  a popular Southern dish made with black-eyed peas and rice, because I think it’s bad luck to start the New Year’s diet with a double dose of carbs.  Instead, one of my favorite ways to prepare black-eyed peas is to simmer them with some broth, vegetables, a smidgen of bacon, and a little Cajun spice for kick.  I hope this batch will bring me luck in 2013!  Happy New Year!

Recipe type: Vegetable
  • 1 slice bacon, diced
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 pound fresh black-eyed peas
  • 2 14.5-ounce cans chicken broth
  • 1 teaspoon Cajun or Creole spice
  • 2 dried cayenne peppers
  • Salt and pepper, to taste
  1. Place bacon in a large stockpot over medium high heat and saute until browned and fat is rendered. Add onion, garlic, carrots, and celery, and saute until vegetables are soft. Add black-eyed peas, broth, spice mix, and cayenne peppers, bring to a boil, then reduce heat and simmer, covered, until peas are tender, approximately 30 minutes. Season to taste with salt and pepper. Serve warm and feel lucky.

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Feelin’ lucky!

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