Good Luck Black-Eyed Peas

8 servings Prep: 10 m Cook: 50 m Total: 1 h Beginner
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Black-eyed peas are a traditional New Year’s Day dish especially among Cajuns along with pork and cabbage. I can remember talking to my parents and siblings every New Year’s day, wishing good health and prosperity. To this day, the remaining siblings share that wish with each other. This easy stovetop version combines bacon, onions, bell pepper, and jalapeño for a flavorful lucky dish.

Ingredients

8 servings
  • 4 strips of bacon
  • 1/2 cup onions chopped
  • 1/2 cup bell pepper chopped
  • 1 small jalapeno seeded and chopped fine
  • 2 cans black-eyed peas

Step-by-Step Instructions

  1. In a medium saucepan, chop four strips of bacon and fry until slightly brown.
  2. Do not drain bacon grease.
  3. Add the onions, bell pepper and jalapeno to the saucepan.
  4. Sauté the mixture for 15 to 20 minutes or until the onions are golden.
  5. Add the two cans of black-eyed peas to the mixture, then reduce heat and simmer for 30 minutes. Stir occasionally.

Common Problems and Solutions

Q: Can I use dried black-eyed peas instead of canned?

A: Yes, but you'll need to soak them overnight and cook them until tender before adding to the bacon mixture. This will add significant time to the recipe—plan for 1-2 hours of cooking time for dried peas.

Q: How spicy is this dish with the jalapeño?

A: The single seeded jalapeño adds mild heat. For more spice, leave some seeds in or add a second pepper. For no heat at all, omit the jalapeño entirely.

Tips and Techniques

Don’t drain the bacon grease—it adds essential flavor to the dish. If you prefer less fat, you can drain off half and reserve the rest for cooking the vegetables.

Ingredient Substitutions

  • bacon: salt pork or ham hock
  • canned black-eyed peas: dried black-eyed peas (soaked and cooked)
  • jalapeño: cayenne pepper or hot sauce

Equipment Needed

  • medium saucepan
  • knife and cutting board
  • wooden spoon for stirring

Historical Context

Eating black-eyed peas on New Year’s Day is a Southern tradition with roots tracing back to the Civil War era. The custom became especially strong in Cajun and Creole Louisiana, where it’s part of a trio: peas for luck, pork for progress, and cabbage for prosperity.