New Year's Eve Black-Eyed Peas

New Year's Eve Black-Eyed Peas

New Year's Eve Black-Eyed Peas
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According to Southern folklore, black-eyed peas are the first dish that should be eaten every new year. Eating these legumes will bring you good luck and prosperity throughout the upcoming year. Whether or not this is true is uncertain, but it doesn't hurt to try! This recipe for New Year's Eve Black-Eyed Peas is a delicious way to ensure your own good fortune. Bring this dish out at your New Year's Eve party, and be sure to dress it up. Garnish your creamy black-eyed peas with fresh cilantro, red bell peppers, or fresh jalapeno peppers.


Preparation Time25 min

Cooking Time1 hr


  • 1 pound dry black-eyed peas
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 bunch collard greens, chopped
  • 1/4 cup sour cream
  • 3 tablespoons butter, divided
  • 1 tablespoon curry powder
  • 1 teaspoon dried basil
  • 1/4 teaspoon paprika
  • 1/2 teaspoon red pepper flakes
  • dash of hot sauce


  1. Put dried black-eyed peas in a bowl and cover with enough water to cover plus 1/2 inch. Cover the bowl and place in the refrigerator for at least 3 hours, but preferably overnight.

  2. Drain and thoroughly rinse your black-eyed peas, rinse for 2 minutes longer than you feel you need to in order to ensure that all the dirt particles are cleaned out of the black-eyed peas.

  3. Place black-eyed peas in a large Swiss Diamond pot and submerge with water. Place the pot over medium heat and bring to a boil. Once boiling, reduce heat to low and cover.

  4. In a medium Swiss Diamond fry pan, heat butter over medium heat. Once melted, cook onions and garlic until translucent and fragrant.

  5. Add onion mixture, along with the collard greens, to the black-eyed peas. Stir to combine.

  6. Cook 15 minutes more, or until the black-eyed peas are tender. Drain bean mixture, reserving 1/2 cup of water.

  7. Place bean mixture and reserved water back into the pot, and turn heat up to medium. Add the rest of the ingredients to the pot. Stir to combine.

  8. Heat 5 minutes or until warmed throughout. This recipe is best served warm, but will keep in the refrigerator for up to 1 week.

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