new years tradition

This black-eyed pea stew recipe, made extra satisfying with ham or ground sausage, brings good luck to those who consume it on New Year's Day. Or so says Southern tradition. We're quite partial to this version of the classic which never fails to bring us sated appetites.

Black-Eyed Pea Stew

vegetable oil

onions

ham sausage

garlic

tomatoes

store-bought chicken stock

black-eyed peas*

cold water (plus more as needed)

salt

pepper

Heat

In a Dutch oven or stock pot over medium-high heat, warm the oil. Add the onions and cook, stirring occasionally, until they're softened and fragrant, 3 to 4 minutes.

Sauté

Add the ham hocks or sausage and garlic, turn the heat down to medium, and cook for 5 minutes more, stirring often so that the onions become tender but not brown.

Cook

Toss the tomatoes into the pot and cook, stirring often, for 5 minutes more.

Simmer

Add the stock, black-eyed peas, and water. Increase the heat, bring everything to a boil, and stir well. Add the salt and pepper and adjust the heat to maintain a fairly boisterous simmer. Cover partially and gently simmer, stirring now and then, until the peas are tender, 2 to 2 1/2 hours. If it starts to look more oatmeal-like than stew-like, add a little more water.

Serve

Remove the ham hocks or sausage links and transfer them to a plate until cool enough to handle. Shred the ham or crumble or slice the sausage and return it to the pot and stir well. Serve the stew hot or warm.

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Black-Eyed Pea Stew

The most viewed new years tradition recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine