Black Eyed Peas

There is a southern tradition of eating Black Eyed Peas on New Years Day for good luck. There are as many variations on both meaning and ingredients as there are southern mothers. If you have one, ask her. If not, follow our family recipe and you will prosper throughout the coming year.

You will find that most of my recipes call for fresh, seasonal and if possible local and organic ingredients. And that will be the case starting tomorrow. But for today, tradition and family come first.



  • 1 Package Black Eyed Peas
  • 1 Package Frozen Spinach
  • 1 14oz Can Diced Tomatoes
  • 2 Kielbasa or Andouille Sausages, cut into “coins”
  • 1/4 cup Brown Sugar
  • Tobasco Sauce (a splash or 10)
  • Chicken Broth
  • 1 Bottle Beer
  • 2 Bay Leaves
  • 1 teaspoon cloves
  • salt and pepper


  • Chefs Knife
  • Crock-pot
  1. Soak the black eyed peas overnight. (or for a quick-soak, place the peas in a pan of water and bring to a boil, turn off flame and let sit for 2 hours)
  2. Rinse peas
  3. Place the peas in a crock-pot
  4. Add the other ingredients
  5. Pour in beer and enough chicken broth to cover 1/2 inch higher than the beans.
  6. Cook for 4-6 hours, until beans are soft.


Serve over a piece of homemade cornbread to all that show up on your doorstep. Another southern tradition (taught to me by Steve Tyrell) is that once you are invited for New Years Day that you are always invited.


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