Lucky Black-Eyed Peas


black-eyed-peas11It’s an age-old saying that eating black-eyed peas on New Year’s Day will give one good luck for the year ahead. Since childhood, I’ve yet to begin a year sans peas due to my debilitating superstitions. In retrospect, I’d hate to see what shitty hand I would’ve been dealt if I hadn’t eaten these weird little legumes.

Along with the pea tradition, they (whoever “they” are) also say consuming cabbage on the first day of the year will bestow great wealth. Here at queer in the kitchen, we are not about to bring any bad money juju on ourselves; so, even if “they” told us to Irish dance in the front yard to avoid destitution, you better believe we’d be throwing on our wooden clogs.

Luckily, this recipe pairs the two tales together in a surprisingly delicious meal. Not many are fans of cabbage or black-eyed peas, but for a year of good fortunes, these are definitely worth it.

PS – We also tried a black-eyed pea hummus for our more non-traditional, adventurous readers. But, the result was a paste that somehow tasted like something between a foot and a fart. Needless to say, for now, that particular recipe has been tabled.

black eyed peas ingredients

lucky black-eyed peas
serves 6-8

  • 1 pound dried black-eyed peas (soaked overnight)
  • 1 head green cabbage, chopped
  • 4 cups beef stock
  • 4 cups chicken stock
  • 2 – 14.5-ounce cans diced roasted tomatoes
  • 2 – 4-ounce cans chopped green chiles
  • 1 tablespoon salt
  • 2 teaspoons black pepper
  • 1 tablespoon oregano
  • 2 bay leaves
  • 1 pan cornbread, for serving

After peas have been soaked in water overnight to soften, combine all ingredients (except for cabbage and cornbread) into a slow-cooker set on low or Dutch oven over low heat. Stir well to combine and cook for 4 hours, stirring once an hour or so.

After 4 hours, add cabbage to pot and stir well to combine and cook for an additional 2 hours.

Serve warm over cornbread*.

*Our friends who make this recipe every year claim the BEST way to eat this is to layer cornbread, then (of all things) honey, and finally top it with the peas. We were skeptical, but it’s sort of delicious in a bizarre way.



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A collection of tasty recipes from Queer In The Kitchen, a project that follows two gays' culinary misadventures. Testing and creating recipes and sharing them with you, all while drinking!

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