This is one of my husband’s favorites and a delicious southern dish. I love to order my beans from Rancho Gordo. They are just delicious, but find your favorite brand. According to tsoutnern tradition, eating black eyed peas on New Years Day promises good luck, health, and abundance. Who can argue with that! Happy 2023!


for black-eyed peas:

  • 1 lb. dried black-eyed peas, rinsed
  • 1 ham hock (optional)
  • 1 onion, halved
  • 3 cloves garlic
  • 3 bay leaves

for rice salad:

  • 4 slices thick bacon, cooked reserve one tablespoon of bacon fat
  • 1 onion, diced
  • 2 cloves minced garlic
  • 3 ribs celery, diced
  • 1 bell pepper, diced
  • 1 jalapeño, seeded and minced
  • 1/2 tsp. fresh thyme
  • 1 cup long grain rice
  • 2 1/2 cups chicken stock
  • 1 bunch scallions, sliced
  • large handful roughly chopped parsley
  • 1/2 cup chopped red onion
  • 1 tsp. coarse salt
  • 1 tsp. ground black pepper
  • 1 teaspoon smoked paprika


In a large heavy bottom pot, combine beans, ham hock, onion, garlic with 6 cups water. Bring to a boil, reduce the heat to medium-low, and simmer gently until beans are tender but not mushy, 2 to2 ½ hours. Drain the black-eyed peas, reserving a bit of the cooking liquid and discard ham hock, onion any leaves and garlic.

Wipe out the pot and return to stove over medium high heat. Add reserved bacon fat and a tablespoon of olive oil and then add the onion, celery, bell pepper, and jalapeño. Using a wooden spoon, stirring frequently, cooking until onions look translucent (8 to 10minutes). Add the thyme and garlic and stir in rice until well coated. Add 2 ½ cups of chicken stock, and bring mixture to a boil. Lower heat and cover, and simmer until the rice is tender, about 17 to 20 minutes.

When rice is ready, stir in scallions, chopped red onion, parsley, bacon and black-eyed peas and season with salt and pepper and smoked extra paprika. You can use some of your reserved cooking liquid to add moisture if needed. Enjoy