Holiday Recipes | Side Dishes | Southern Classics

Black Eyed Peas and Ham For New Year’s Day

Down here in the South, there’s something mighty comforting about starting the year with a pot of black-eyed peas simmering away on the stove. My family has done this for as long as I can remember, and waking up on New Year’s Day to that savory smell drifting through the house just feels like a fresh start wrapped up in warm tradition. The peas stand for good luck, the pork brings prosperity, and the whole pot promises a belly full of comfort to kick off the year right!

This version of black-eyed peas and ham cooks low and slow with tender peas, smoky seasoning meat, and simple pantry spices that work their magic as the hours go by. It’s a cozy, soul-settling dish that tastes like home and keeps everyone coming back for “just a little more,” even after the bowls are already scraped clean.

Want more black-eyed peas recipes to make this New Year’s Day? Check out my Black Eyed Peas & Vegetarian Hoppin John and Crock Pot Black Eyed Peas With Smoked Turkey Leg!

Before You Get Started

Storing the beans: Store your dried peas in large mason jars rather than the bags they come in. This keeps little critters out of your peas!
Soak overnight or use the quick-soak method: Dried peas need plenty of time to hydrate so they cook evenly and get that buttery-soft texture. If you’re short on time, use the quick-soak method by boiling the peas for 2 minutes, then letting them sit for 1 hour before cooking.
Sort the peas: Spread them out and remove any stones or debris before soaking.
Choose your seasoning meat: Ham hocks, a ham bone, or leftover ham all work beautifully.
Keep them covered with water: These peas simmer for several hours, so make sure there’s always enough liquid to prevent sticking.

Labeled ingredients for black eyed peas and ham.

Recipe Ingredients

Dry black eyed peas
Pork of your choice (country pieces of ham, ham hock, or a ham bone).
Salt and black pepper
Oil
Granulated sugar

How to Make Black-Eyed Peas and Ham

1. Soak the Peas

Sort through the dried peas to remove any stones. Place them in a large bowl, cover with water (a few inches above the peas), and soak overnight.

2. Drain and Transfer

In the morning, pour off the soaking water and place the peas into the pot you’ll be cooking them in.

3. Add the Pork and Seasonings

Add your ham hock, ham bone, or ham. Cover with water and add the salt, pepper, oil, and sugar. Bring everything to a boil, then reduce the heat to a gentle simmer.

4. Cook Low and Slow

Simmer uncovered for several hours. Remove the ham, shred it, return it to the pot, and continue cooking until the peas are tender. Total cooking time is typically three to four hours.

Bring black eyed peas and ham to a boil and them simmer for a few hours.

Remove ham, shred it, and add it back to the pot.

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze cooled peas in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Reheat on the stovetop or microwave.

Variations & Recipe Notes

Add aromatics: A chopped onion or a couple of garlic cloves can deepen the flavor.
Spice it up: A pinch of crushed red pepper or cayenne pepper adds gentle heat.
Make it richer: Swap part of the water for chicken broth.
Add seasoning: Add a teaspoon of ground cumin or Creole seasoning.
Vegetarian twist: Use smoked paprika instead of pork and cook with vegetable broth.
Thicker peas: Mash a small scoop of peas in the pot near the end of cooking.

Recipe FAQs

Why do Southerners eat black-eyed peas on New Year’s Day?

Black-eyed peas are a long-standing Southern tradition believed to bring good luck and prosperity in the new year. Many families pair them with greens and cornbread for even more of those symbolic blessings.

Can I use canned or frozen black-eyed peas instead of dried?

You can, but dried peas develop a deeper, richer flavor during the long simmer. If using canned or frozen, reduce the cooking time and season gently so they don’t become mushy.

Besides ham, here are some other meat ideas to pair with your black-eyed peas:

Saute some sliced andouille sausage to make a Cajun-inspired Hoppin John. But really, any sausage works. Add half a teaspoon of Cajun seasoning to make the dish sing!
Fry up some bacon, chop it up, then stir it in at the end.
Have leftover baked ham? Warm it up then add it to your Hoppin John.

Can I use other types of beans instead of black-eyed peas?

Yes, you can use pinto beans, black beans, cannellini beans, or great northern beans if you like.

How do you make black eyed peas with ham in the slow cooker?

For crockpot black-eyed peas and ham, just follow the directions, but instead of adding the ingredients and water to a large pot, we’re going to place them all in a slow cooker. Cook on high for 3 hours or on low for 6 hours.

How do you serve black eyed peas and ham?

The traditional way to serve this main dish is with a side of hot water cornbread and a mess of collard greens. To make it even more filling, serve it with cauliflower rice, brown rice, or quinoa.