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Traditional Southern New Year's Day dish. Black-eyed peas are for luck and money. Serve with collard greens (to further financial providence) and cornbread. The particular recipe is adapted from a recipe by Emeril.


  • 1 Tablespoon bacon fat, or vegetable oil
  • 1 large ham hock
  • 1 cup onion, medium dice
  • ½ cup celery, medium dice
  • ½ cup green pepper, medium dice
  • 1 tablespoon garlic, chopped
  • 1 tablespoon cider vinegar
  • 1 pound black-eyed peas, soaked overnight and rinsed
  • 1 quart chicken stock
  • 1 bay leaf
  • 1 teaspoon thyme
  • 1 tablespoon Cajun Seasoning, or to taste
  • Salt and pepper, to taste
  • ¼ cup green onion, chopped for garnish
  • ¼ cup red bell pepper, chopped for garnish
  • 3 cups white rice, pilaf or steamed


  • Add the onion, celery, green pepper and saute for approximately 4 minutes.
  • Add garlic, saute until fragrant.
  • Add vinegar and reduce to au sec (almost dry).
  • Add black-eyed peas, stock, bay leaves, thyme and Cajun Seasoning.
  • Bring to a boil, then reduce heat and simmer, stirring occasionally, for 40 minutes or until the peas are creamy and tender. If the liquid evaporates, add more water or stock.
  • Adjust seasoning, adding salt and pepper to taste. You can also chop up the meat from the ham hock to add to the dish if you like.
  • Garnish with green onions and red pepper. Serve over rice.

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