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.
Christy,
I love your recipes and your stories but I have to say, this is one I do not love. My parents were from Kentucky and my sister and I both detest hoppin’ John and greens. We used to get off the school bus and we could tell by the smell in the yard that our mom was cooking greens or spam, which we also detested.
We, as adults, have both chosen to follow our Irish heritage by cooking either corned beef and cabbage or pork and cabbage or sauerkraut for good luck.
Best of luck for your family in the New Year,
Pamela Stevens, BSW/MS Gerontology
I believe blackeyed peas are just dried purple hull peas. Purple hull peas or crowder peas is what they taste like.
I love black eyed peas but purple hull peas are my favorite. They are not the same thing but close.
Ohhh, purple hulls are good too Carol!
being from the west coast… I have never tried this, always heard of it but never tried. Well I could sure use some extra luck (although I am grateful for all my blessings) One question, what exactly do the beans taste like? Are they similar to a white bean? Just curious, I will still make em, just wondering what they taste like. If anyone can comment that would be appreciated.
Ha! “Rich man’s beans” ! My stepmama called it “Poor Man’s Supper” when we had pinto beans or blackeyes, mashed potatoes and corn bread (green onions, and buttermilk finished out the meal.) And Boyz Howdy, did we love it-Still do.
we would always have black-eyed peas for luck and fried cabbage for prosperity.
I’ve never liked the texture of black eyed peas, but Mom insisted that we must eat a few of them.
Denise
When I married my husband, everyone assumed that I could cook beans, although truth be told, I couldn’t cook much of anything. They were used to beans at every cookout so I got busy with my cookbooks and talked to friends. Over the years, my beans won accolades from the family, and I was always asked to bring them. I found out why when my favorite brother-in-law explained to me that I was cooking “rich man’s beans.” They grew up eating beans cooked with salt pork, and I seasoned my beans with ham. What a laugh we had!
Oh… and I bake it in the oven on toast pans/cookie sheets that have a depth of half inch to one inch to catch the grease that cooks off.
I’m showing how old I am by referring to a cookie sheet as a toast pan. I don’t think anyone calls it a toast pan anymore.