The years in the past I always think to make these New Year’s Day Black-Eyed Peas too late in the day. Some think that eating black-eyed peas on New Year’s Day will bring prosperity in the new year. This year I will be getting everything I need ahead of time to make these special beans.
Start by soaking the beans overnight, I do this directly in a 6-quart slow cooker. I place the beans in the slow cooker and cover with water. I leave the beans to soak overnight. In the morning I will drain that water off the beans, and add the chicken broth and other ingredients. These beans need to get going early in the morning so they can get 10 hours of cooking. If you forget to soak your beans overnight, use this quick soak method.
I am not a superstitious person, but I love traditions. Making a big pot of these smokey beans with cornbread will be a fun way to start off my new year. Enjoy!
- 1 lb. black-eyed peas
- 1 (32-oz.) box chicken broth
- 1 (14-oz) can petite diced tomatoes
- 6 slices bacon, cooked and sliced
- 1 cup diced ham
- ½ cup diced sweet onion
- 1 garlic clove, minced
- 1 tsp. oregano
- ¼ tsp. pepper
- about ¼ tsp. salt (add to taste at the END of cooking time)
- Start by soaking the black-eyed peas overnight in the slow cooker. Add the black-eyed peas to the slow cooker and add water to cover plus a few inches more. Let the black-eyed peas soak for at least 8 hours.
- In the morning drain the water.
- Add the chicken broth, can of diced tomatoes, bacon, ham, onion, garlic, oregano and pepper. Stir.
- Cover and cook on LOW for 10 hours. Do not open the lid during the cooking time.
- Add the salt to taste.
- For creamier beans stir and smash some of the beans. Serve with cornbread.
- Note- A ham hock can be used instead of the bacon and cubed ham. The grocery store I shop at is often out of ham hocks so I used bacon and ham in this recipe. If you use a ham hock, add it in the beginning, shred the meat from the ham hock at the end of cooking time and discard the fat and bone.