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Black-Eyed Peas and a Little Luck

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Black-eyed peas are one of those things I only think about on December 31st when I superstitiously rush around looking for them. You see, it was ingrained in me from the time I was a small plump infant, that this is the thing you’re supposed to eat on New Year’s Day for good luck. I’ve never really loved them. But then again, I’ve never really cooked them. So, armed with a sack of dried peas and little else, 2010 is a year for the record books — I made black-eyed peas for myself.

And in the spirit of independent thought, I decided to investigate why I’m supposed to eat black-eyed peas…where did this notion of black-eyed peas = good luck come from?

In the U.S., it supposedly dates back to the Civil War, when Union troops stripped the countryside of stored food, crops, and livestock, and destroyed what they couldn’t take with them. “Field peas” were only considered suitable for feeding animals and so they often remained untouched. Those in the Civil War adopted the notion of “good luck” from the Sephardi Jewish settlers who ate black-eyed peas at Rosh Hashana, the Jewish New Year. It’s a practice that actually dates back thousands of years.

It has since taken many forms. For example…

“Hoppin’ John”, is a traditional African-American dish of rice and beans served on New Year’s day for prosperity…

In Southern cultures the peas are typically cooked with a pork product for flavoring and served with a hot chili sauce and vinegar…the meal also features greens (symbolizing money), and ham (symbolizing positive motion, because pigs root forward)…

In Texas, they marinate the black-eyed peas in Italian salad dressing, chopped garlic and serve it cold. They call it “Texas Caviar”…

In Portugal, they serve it with cod and potatoes…

In Vietnam they serve it as a sweet dessert with sticky rice and coconut milk…

In Greece and Cyprus they are served with vegetables, oil, salt and lemon…

In Columbia, they are prepared as a fritter called buñuelo…

In North India, they are cooked as daal…

In GEORGIA LAND, they are cooked like this:


Sweat some carrots and onions in a bit of oil until the onions are soft.


Add the dried black-eyed peas and stir them until the skins become slightly opaque. This is called “blanching” them.

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Add your aromatics… I used bay leaves, sliced garlic, and peppercorns. And a bit of salt. And then covered it with chicken stock that I happened to have stored in my freezer. I highly recommend using stock, it gives it an extra dimension that makes a big difference with something simple like beans. If you want to keep it vegetarian, you can use vegetable stock. Mine had little bits of chicken in it, which made it that much more interesting.

I like things a little soupy. So my ratio was about 3:1.

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As it cooks, the starch from the beans will release and make the texture creamy. The skins will start to slip off which means they are about ready. Do a little taste test to see if they are tender and the seasoning is how you like it.

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It is the kind of delicious thing you will want to make any time you need just a little extra luck.

I’m curious… do you make them every year too? Or have you never heard of this “good luck” thing? Or heck do you eat black-eyed peas every day for lunch anyway?

“Black-Eyed Peas”

Prep Time10 minutes
Cook Time2 hours 15 minutes
Total Time2 hours 25 minutes
Servings: 8 -10 servings


  • 3 carrots peeled and diced
  • 2 onions peeled and roughly chopped
  • 1 tablespoon olive oil
  • 2 cups black-eyed peas
  • 2 bay leaves
  • 1 tablespoon peppercorns
  • 3 cloves garlic sliced
  • salt to taste
  • 6 cups chicken stock


  • Sweat the carrots and onions in the oil over medium-high heat until the onions are soft.
  • Add the beans and stir until the skins are opaque and “blanched.”
  • Add the bay leaves, garlic, peppercorns and salt and give it a stir.
  • Cover with chicken stock and bring to a boil and then lower to a very gentle simmer. Cook on low, partly covered, for about 2 hours, stirring occasionally. It is ready when the skins begin to slip off and the beans are tender.


  • Jen
    Posted June 2, 2010 at 4:42 am

    I love black-eyed peas. My mother used to make them growing up so I make em a couple times a year.

  • Rick
    Posted June 2, 2010 at 4:43 am

    i've never even heard of them!

  • Katrina
    Posted June 2, 2010 at 4:43 am

    My family keeps this black-eyed pea and collard green tradition too but I've always wondered about its origin. Thanks for the post!

  • Angela P. Thomas
    Posted June 2, 2010 at 4:44 am

    Just wanted to say – from one former Wellesley woman to another – that I love your website! I've been reading it for several weeks along with my parents – they're hooked now too – and we think it's fantastic. I love your recipes and your philosophy on food in general, and I'm planning on trying out your recipe for black eyed peas tonight. Congrats on all your success!

    • Georgia
      Posted June 2, 2010 at 4:44 am

      Awe Angela… I'm blushing! Thanks for reading and for spreading the word. That's what keeps me cookin' ; )

  • Rachel
    Posted December 30, 2010 at 10:39 am

    I had no idea that black-eyed peas were a new years tradition or that they symbolized good luck, I guess I will have to give it a shot this new years!

  • Big Steve
    Posted December 31, 2012 at 1:06 pm

    You gotta know this Southern boy eats Black Eyed Peas. I enjoy them all through the year but especially…on New Years Day. I go the full route with the peas, collard greens, hog jowl and cornbread. But, I really have a dislike for collards. I’ll take a bite or two just to say I’ve had them…then…that’s it. Everyone else in my family loves collards but I’ve never cared for them. Happy New Year! Be Blessed!!! –Steve

    • Post Author
      Posted January 4, 2013 at 7:49 am

      Have you tried kale instead? I like them better than collards. Happy New Year Big Steve!!!

  • Gabrielle
    Posted December 31, 2012 at 2:23 pm

    Love your website and recipes…. so for thiss one.,…can you use canned black-eyed peas? Please post more venison recipes….

    • Post Author
      Posted January 4, 2013 at 7:48 am

      Sure you can Gabrielle, it will be faster and you won’t have to soak dried beans. Enjoy!

  • Kelly Atkinson
    Posted January 7, 2013 at 7:46 am

    Georgia–I bought your book for my husband and his best friend (who both LOVE squirrel hunting) last year for Christmas. I think that was their most favorite gift by far and they have both tried several of your recipes. I just ran across your blog and can’t tell you how much I am enjoying the read. You are officially my new favorite blog.
    My husband and I always make a big deal over the New Year’s Day meal…can’t imagine not having it. We do the traditional black-eyed peas (LUCK), pork chops—fried of course (WISDOM), Collard greens with hog jowl (MONEY) and rutabagas (GOLD). I can remember when our two girls were babies and not eating solids my husband put some of the juice of all these in their bottles…lol! He was determined they needed all the luck, wisdom, $$ and gold too.

    • Post Author
      Posted January 7, 2013 at 12:32 pm

      I love it 🙂 I’m so glad to have you here Kelly and thanks for reading and joining the conversation! Happy New Year to you and your family.

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