New Years Lucky Peas
Celebrate the New Year with a comforting bowl of "New Years Lucky Peas," a rich and flavorful dish steeped in Southern tradition and believed to bring good fortune. This hearty recipe features tender black-eyed peas simmered to perfection with a smoky ham hock, aromatic onions, garlic, and a hint of heat from cayenne and smoked paprika. Enhanced with the tangy depth of apple cider vinegar and a bright garnish of fresh parsley, these peas are both soul-warming and satisfying. Perfectly paired with cornbread or fluffy rice, this one-pot wonder is a time-honored way to welcome health, wealth, and happiness into the year ahead. With straightforward prep and slow-cooked goodness, "New Years Lucky Peas" is a must-have for your celebration table.
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Recipe Information
Ingredients
- 1 pound dried black-eyed peas
- 1 large smoked ham hock
- 1 medium yellow onion
- 3 large garlic cloves
- 2 whole bay leaves
- 6 cups chicken broth
- 2 cups water
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 2 teaspoons apple cider vinegar
Instructions
Rinse the dried black-eyed peas thoroughly under cold water and remove any debris. Then, place them in a large bowl, cover them with cold water, and let them soak for 6-8 hours or overnight. Drain and set aside before cooking.
In a large Dutch oven or stockpot, heat a drizzle of oil over medium heat. Chop the onion into small dice and mince the garlic cloves. Sauté the onion until translucent, about 5 minutes. Add the garlic and cook for another minute.
Add the smoked ham hock to the pot along with the drained peas, bay leaves, chicken broth, water, smoked paprika, cayenne pepper, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for approximately 1.5 to 2 hours, or until the peas are tender and the flavors have melded together. Stir occasionally to ensure nothing sticks to the bottom of the pot.
Once the peas are fully cooked, use tongs to remove the ham hock. Shred the meat off the bone and return it to the pot, discarding the bone and skin.
Taste and adjust the seasonings as needed, adding more salt or cayenne for spice. Stir in the apple cider vinegar for a tangy balance.
Serve the black-eyed peas warm in bowls, garnished with freshly chopped parsley. Pair with cornbread or rice for a complete meal.
Nutrition Facts
Calories |
1952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.5 g | 135% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 12.8 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 10795 mg | 469% | |
| Total Carbohydrate | 113.1 g | 41% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 22.2 g | ||
| Protein | 139.7 g | 279% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 382 mg | 29% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 4011 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
