New Year's Day Black-Eyed Peas

I love the traditions that surround the holidays, especially those involving food. Growing up, it wasn't New Year's Day without a large pot of black-eyed peas to bring in luck for the year to come.

Normally, I would enjoy these with a side of rice, but this year, while making my own pot to welcome in 2016, I decided to serve the black-eyed peas on top of homemade garlic toasts. Not only do the baguette slices + peas make for a delicious crostini, but the toasts are great for sopping up the peas' juice.

Check out the full recipe below:


New Year's Day Black-Eyed Peas
serves 6-8

  • Half a bag of dried black-eyed peas, soaked overnight and drained
  • Half of a large onion, finely diced
  • 1 quart chicken stock
  • 1 large carrot, finely diced
  • 4 garlic cloves, three minced and one whole, peeled and set aside
  • 2 bay leaves
  • 1 ham hock
  • EVOO
  • Salt + pepper
  • 1 small baguette, sliced diagonally
  • Parmigiano-Reggiano cheese
    * to make this a vegetarian dish, substitute chicken stock for vegetable stock and omit ham hock.
  1. In a large pot, heat a few tablespoons of olive oil. Add diced onion, carrot and minced garlic. Cook over low-medium heat, stirring occasionally until the vegetables are softened, about 6-10 minutes.
  2. Optional: while vegetables are cooking, heat a small pan with olive oil and lightly sear the ham hock, about 4 minutes on each side. Remove and set aside.
  3. Return to pot and add the drained black-eyed peas, chicken stock, both bay leaves, ham hock and bring to a boil. Reduce heat to low, cover and allow the beans to cook until tender, about 1 1/2 hours.
  4. Season generously with salt and pepper and rest for about half an hour.
  5. While the peas are resting, preheat oven to 350 degress. Place sliced baguette slices on a baking sheet. Brush with olive oil, lightly rub whole garlic glove on each slice and toast in oven for about 5-8 minutes.
  6. Using a slotted spoon, transfer peas to a serving dish. Season again with salt and pepper, serve with garlic toasts and top with fresh Parmigiano-Reggiano cheese.

Whether with black-eyed peas or your family's traditional dish, I wish you a happy, healthy and prosperous New Year!