Black-Eyed Peas

Name: Black-Eyed Peas
Total time: 10 h
Yield: 12 servings
Cuisine: southern
Ingredients: 2 pounds dried black-eyed peas; 1 sweet onion, such as Vidalia, peeled and halved through the root end (keep the root attached); 4 whole cloves; 1 garlic head, cut in half; 10 black peppercorns; 2 dried bay leaves; 1 chile de árbol or other small dried chile; 1 cup olive oil; 2 tablespoons kosher salt, plus more to taste; Hot sauce, to taste

Recipe from Mashama Bailey

Adapted by Brigid Washington

Updated Dec. 5, 2022

Total Time: 2 hours, plus overnight soaking
Rating: 4(1,040)
Comments: Read comments

Black-eyed peas are a Southern good-luck tradition for New Year’s Day, one with deep roots in African-American culture. Simmer the peas with charred onion, chile de árbol and cloves, and they’ll soak up deep flavor. This recipe comes from the chef Mashama Bailey, of the restaurant Grey in Savannah, Ga., who makes it for her New Year's feast. Her family always cooked the beans with ham hocks, but Ms. Bailey prefers to make hers vegan, so all can enjoy it. These peas are also fairly customizable: Purée a portion of the mixture for a thicker sauce, doctor with your favorite hot sauce or dollop with sour cream to add richness. —Brigid Washington

Featured in: Stewing Black-Eyed Peas for New Year’s Luck

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Ingredients

Yield:12 servings

2pounds dried black-eyed peas
1sweet onion, such as Vidalia, peeled and halved through the root end (keep the root attached)
4whole cloves
1garlic head, cut in half
10black peppercorns
2dried bay leaves
1chile de árbol or other small dried chile
1cup olive oil
2tablespoons kosher salt, plus more to taste
Hot sauce, to taste

Ingredient Substitution Guide

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Preparation

Step 1
Put the peas in a large bowl, add water to cover by 2 inches, and soak overnight.
Step 2
Blacken the onion: If you have a gas stove, turn one burner on high and place the onion halves directly on the grates next to the flame and cook, turning occasionally, until the onion is charred on all sides, about 5 minutes. Otherwise, heat the broiler and broil the onion on a baking sheet a few inches from the heat, turning occasionally, until charred, 1 to 2 minutes. Set aside to cool.
Step 3
When the onion is cool enough to handle, poke 2 cloves into each half, and add the onion to a large stockpot. Drain the peas, discarding the liquid, and then transfer the peas to the pot.
Step 4
Place the garlic, peppercorns, bay leaves and chile on a 12-inch square of cheesecloth and wrap tightly, using twine to seal the packet.
Step 5
Add 6 quarts water and the spice packet to the pot and bring to a boil over high heat. Skim any foam that collects on the surface, then reduce to a simmer. Stir in the olive oil and 1 tablespoon salt and cook, stirring and skimming occasionally, until the peas are fully cooked and the cooking liquid has thickened, 1 to 2 hours.
Step 6
Discard the spice packet, season with the remaining 1 tablespoon salt (or to taste) and the hot sauce and serve.

Ratings

4 out of 5

1,040 user ratings

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Comments

Mk6 years ago

Excellent recipe. The true taste comes through. I can also recommend instead of cheese cloth to tie up the spices /since I halve the recipe/ I use a coffee filter that goes into a regular coffee pot to enclose the spices and tie up with string. Then I can pull it out and discard.

Nomi6 years ago

Traditionally, black eyed peas are eaten on the Jewish New Years (Rosh Hashana), along with other foods whose names signify good luck for the upcoming year. The Hebrew name for these peas is "increase" - symbolizing our wish to have a fruitful year, with many merits.

Denise Bachman6 years ago

Okay my first thought is why tie up all the flavor in cheesecloth and discard it, especially the garlic! Even the peppercorns are fine being loose, if you encounter one you can remove it from your spoon or just eat it, which gives a zap of black pepper flavor. And it is easy enough to remove two bay leaves at the end. There is also no note about what to do with the giant onion halves at the end, not to mention the cloves, which is, in my opinion, the main spice I would not want to bite down on.

elinde5 months ago

I only have ground clove, so seasoned the onions with the ground spice modestly, plus more to taste as the whole pot came to a boil. Added a cinnamon stick on a whim and the additional warming spice component was a win! As was the roasted jalapeno (halved and seeds removed) in place of dried chilies. Absolutely delicious.

David5 months ago

The consensus seems to be that the recipe intends 6 cups, not quarts, of water. Maybe. But it also calls for use of a large stockpot, which is hardly needed for 2 lbs of peas and 6 cups of water. And the photo shows a thin broth. For my half recipe, 3 cups of water did not cover 1 lb of peas with half an onion and satchel of garlic, etc., in a 4-qt saucepan. 4 cups of water did not cover them after gently simmering uncovered for 20 minutes. Maybe the recipe means what it says.

Laurie, Los Angeles CA5 months ago

I made this excellent recipe last night, as I have for the last several years and it never disappoints. I just mince the garlic and put it in the pot along with the dried chili and bayleaf. But use a very good olive oil, I add it towards the end, it adds an incredible richness and flavor to the peas. My dinner guests were freaking out on how good it tastes.

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