New Year’s Day Black Eyed Peas is a tradition I’ve done all of my southern life! Black eyed peas and greens bring you health and money, so the tradition says. This recipe for Black Eyed Peas with smoked sausage is so delicious and incredibly easy. Pair it with ham, greens, and cornbread and you have a traditional, southern New Year’s meal!
It’s almost time for the traditional New Year’s Day meal! If you aren’t from the south, here’s the rundown – there is a longstanding tradition (aka superstition) that says you should eat black eyed peas, greens, and cornbread on New Year’s Day. The black eyed peas represent good luck and the greens represent money. I’m not a big fan of greens but I always eat at least a bite. I’m not crazy enough to mess with southern superstitions!
According to history, this tradition dates back to the Civil War when General Sherman’s soldiers raided the Confederates’ food stash but left behind the black eyed peas. The soldiers thought peas were only food for livestock. When the Confederates realized their food had been taken but the black eyed peas remained, they saw the peas as a sign of luck and were able to make it through the harsh winter because the peas were left behind. From then on, black eyed peas became a symbol of luck and abundance.
Tradition, superstition or whatever you’d like to call it, this older Emeril Lagasse recipe is amazingly delicious and a meal all on its own (but it is better with cornbread).
Here’s how to make New Year’s Eve Black Eyed Peas:
- Soak 1 lb of dried black eyed peas in water overnight. Drain well.
- Brown smoked sausage or kielbasa in a large Dutch oven.
- Add 1 cup of chopped onion, 4 whole cloves of garlic, 5 sprigs of thyme, and 4 bay leaves. Let it cook until onion is soft.
- Add peas, 8 cups of chicken broth, 1 tbsp of minced garlic, 1/4 tsp of cayenne, and a large pinch of salt.
- Bring to a boil and then lower the heat to medium low and let simmer for 1 1/2 hours.
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