clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mom’s Lucky Black-Eyed Peas

  • Yield: 6-8 servings 1x


This recipe was told me as “add a little of this” and “a lot of that” and “cook until tender but not mushy”. Basically the best kind of recipe. I converted the original recipe to measurements in case mind reading isn’t your thing. Now, go enjoy eating luck. She’s mighty good.


  • 1 lb of black-eyed peas, dried or fresh
  • 1 quart chicken stock
  • 2 cups water
  • 2 tsp. coarse kosher salt
  • 1 1/2 tsp. cumin
  • 1/2 tsp. chili powder
  • 812 slices of jarred jalapeños
  • 1/4 c. thinly sliced sweet onion


  1. If using dried peas, soak overnight (12 hours). Drain before using.
  2. Into a large stock pot, add fresh or prepared black-eyed peas, chicken stock, water, salt, cumin, chili powder, jalapeños, and onion.
  3. Bring to a boil then reduce to a simmer. Cook for about 1 1/2 hours, stirring occasionally. Add more water if necessary. Beans will be soft, almost creamy, but not mushy.
  4. For a traditional southern new years menu, serve with pork and greens.


My mom says to add bacon to the pot for added flavor during the long simmer. I may be of the 1%, but I don’t care for bacon. We can still be friends, right?

Recipe Card powered byTasty Recipes