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New Year's Black-Eyed Peas & Rice Recipe

Southern tradition says that eating black-eyed peas on New Year’s Day will bring good luck throughout the year. Whether it’s true or not, Black-eyed peas are delicious, so that tradition is the perfect excuse to serve them on New Year’s Day. New Year’s Black-eyed Peas & Rice is almost a complete meal, and those who plan to be out having fun on New Year’s Eve will appreciate the fact that this dish can be made ahead. It’s also cooked in the slow cooker so it doesn’t need to be watched or monitored.
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If you happen to own one of those 3-in-1 appliances that have a browning function, the salt pork can be done right in the pot, eliminating a skillet to wash – every little bit helps when it comes to dishes. You can save even more time if you own a rice cooker, wherein the rice can also be cooked without supervision. Perfect accompaniments to this dish are southern-style corn bread (no sugar) or crusty bread, and if there’s time, a good salad.

12 Servings

3 ounces salt pork, rind removed and chopped

1 pound black-eyed peas, picked over and rinsed
8 cups water

1/4 cup dehydrated onion flakes, or 1 cup fresh, finely chopped
1/4 cup dehydrated red and green peppers, or 1/2 cup each fresh bell peppers, chopped
3 cloves garlic, finely minced
1/2 pound ham, diced
1/2 pound andouille sausage, or favorite spicy cured sausage, diced
1/2 - 1 teaspoon dried red pepper flakes, according to taste
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
  1. Brown the salt pork until crisp; transfer it along with the rendered fat to the crock of a 4-6 quart slow cooker.
  2. Turn the slow cooker to high and let cook 2-3 hours or until the peas are almost tender.
  3. Mash some of the peas and add the remaining ingredients.
  4. Let the mixture cook an additional 2-4 hours on low. If the mixture is too thin, tilt the lid, turn to high, and let cook for an hour to evaporate some of the liquid.
  5. Serve over rice.

Amount Per Serving
Calories 234 Calories from Fat 111
Percent Total Calories From: Fat 47% Protein 19% Carb. 33%

Nutrient Amount per Serving
Total Fat 12 g
Saturated Fat 4 g
Cholesterol 25 mg
Sodium 948 mg
Total Carbohydrate 20 g
Dietary Fiber 4 g
Sugars 3 g
Protein 11 g

Vitamin A 2% Vitamin C 9% Calcium 0% Iron 6%


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Content copyright © 2013 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.



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