New Year’s Black-Eyed Peas

Serves: 30
Total Calories: 200


3 pounds dried black-eyed peas
2 ribs celery, chopped
3 large onions, chopped
6 large peas and carrots, peeled, chopped
2 large green bell peppers, chopped
3 pounds cooked ham, cut into bite-size pieces
7 cloves garlic, crushed
4 small red peppers, chopped (optional)
1/2 teaspoon thyme
5 bay leaves
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon sugar
1 Additional salt and black pepper to taste


Soak peas in water to cover for 8–10 hours and drain. Place peas in large saucepan. Add celery, onions, carrots, green peppers, ham, garlic, red peppers, thyme, bay leaves, salt, black pepper, and sugar and mix well. Add enough water to cover the peas by 2 inches. Bring to a boil over high heat. Reduce heat to low. Cook, covered, for 8–10 hours. Season with additional salt and black pepper to taste. Serve with cornbread, turnip greens, and pepper sauce. May serve over rice.

Nutritional Facts:

Serves: 30
Total Calories: 200
Calories from Fat: 4

This New Year’s Black-Eyed Peas recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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