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.
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.
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.
Why soak black-eyed peas before cooking?
What other meat works in Hoppin John?
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.
Ingredients
- 1 package dried black eyed peas
- pork for seasoning: ham hocks, ham bone, or large piece of ham
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp cooking oil
- 1 tbsp granulated sugar
Instructions
- Sort through beans to ensure there aren't any stones. Place sorted beans in a large mixing bowl or pot. Completely cover with water (with a few inches extra over the top) and soak overnight.1 package dried black eyed peas
- In the morning, pour off the soaking water and place the peas in the pot they're to be cooked in.
- Add pork for seasoning. Cover with water to ensure that peas don't boil dry. Add all other seasonings. Bring to a boil and reduce heat. Simmer, uncovered, for several hours.pork for seasoning: ham hocks, ham bone, or large piece of ham, 1 tbsp salt, 1 tbsp pepper, 1 tbsp cooking oil, 1 tbsp granulated sugar
- Remove ham and shred it, then place it back in the pot. Continue cooking until peas are tender. Total cooking time will take at least three to four hours.
Do you think I can sub spinach or eat spring mix. I hate greens. I was thinking spinach dip with peas later on in the day.
Christy,
What an honor that you posted my email to you! I just love Southern Plate and your “pull up a chair and sit a spell” style of Southern charm! I want to note that while some of the information that I sent you was my own, I did obtain some of the information from Epicurious, so I wanted to give them proper credit. Isn’t it great that we form bonds and traditions over food? My mother is a wonderful Southern cook and I wrote a poem to honor her and my father on their 50th anniversary. One part of that poem pointed out that my mother not only fed our bodies but our souls with the love and care she poured into her cooking. I have had the incredible opportunity to train with many chefs from different parts of the country and the world, so those experiences have broadened my palate and extended my culinary abilities; but I value my Southern roots and traditions, which are the bases for most of my cooking. I have found that we can all learn from one another if we keep open minds and open hearts. Chef Tell, who passed away a couple of years ago, was one of the most “challenging” chefs I ever worked with…but beneath that demanding exterior was the desire for perfection and beauty in the foods he prepared. It seems that commitment runs deep in all true “foodies!” Again, thank you for posting my email, for including me in your wonderful website and for making me feel “at home” each and every time I read your wonderful posts and try your recipes!
Blessings in the New Year!
Melissa
P.S. And I just love that I’m not the only Southern Belle who grew up dunking her cornbread into the “pot liquor” of the greens…that made me smile!
Hi Christy. We’re ready to go (with or without snow (in Southeast Texas)and have our blackeyed peas, ham, and cornbread ready. Just so newcomers aren’t disappointed, you might check the printed recipe. It doesn’t mention soaking the beans. I don’t think the end product will be very tempting. =-)
I have been eating this traditional Southern Meal for my entire life. We always have black eyed peas made just like your recipe, greens with ham hocks or pork seasoning of some sort, rice, usually a large cooked country ham, and tomato pudding. Tomato pudding is a favorite in my family–actually, we have a clear division in our family–those who are passionate about it and those who hate it! This meal is required in my house every New Years’–got it from my mama, who got it from her family, etc.! Tomato pudding is easy–open two cans diced tomatoes, throw in a crockpot, mash them up with a handheld food processor, add a stick of butter and a cup of sugar, and some salt and pepper. Turn on pot for an hour. Then add a sleeve of saltine crackers that are crunched up real fine. Cook another hour on low. Stir every now and then. Or you can make it on top of the stove. My mom cooked hers on top of the stove, then ran it through the blender, then put it in a casserole dish with more butter on top. Baked about 30 minutes. Instead of crackers you can use stale bread. Very Yummy!
WE HAVE BLACK EYED PEAS AND I PUT HAM AND SAUTEED ONIONS IN MINE. GOING ALONG WITH THE PEAS WE HAVE CABBAGE. THE PEAS ARE FOR LUCK AND THE CABBAGE MONEY. CORNBREAD OF COURSE AND RICE PUDDING FOR DESSERT!! MY HUSBAND BEING A YANKEE HE HAS COME AROUND TO THE SOUTHERN TRADITION I THINK AFTER 20 YEARS I HAVE CONVERTED HIM I TELL HIM THAT HE AND THE KIDS ARE YANKNECKS LOL
Does anybody else put mayonnaise on their peas? I thought this was just something we do in my “strange” family, but then I met my husband. The first time I ever cooked peas, he started digging in the fridge for the mayo! I knew I had found my true love!!
Hi! Many times we do eat pot likker from our turnip greens in a bowl with fried hot water bread crumbled up in it. Either as a side dish with the greens, or as a bowl of pot likker by itself. With a couple of green onions on the side to munch on. Mmm.