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Happy Black Eyed Peas

Happy Black Eyed Peas

Many Southern mommas staunchly insist that one’s luck for the year is directly tied to the amount of black-eyed peas one eats on New Year’s Day. No excuse is good enough to not eat your peas. Tradition dates back to 500 A.D. when black-eyed peas were eaten for luck in the Jewish new year celebration. They are also a staple in West African cuisine, which carried over and pervaded southern culture in America.

Happy Spice Black Eyed Peas


  • 1 tablespoon olive oil
  • 1 large onion, small diced
  • 1 large bell pepper (or 1 ½ cup mixed color bell), small dice
  • 1 T butter
  • 2 cups white wine
  • 2 small bay leaves
  • 16-ounce bag of black-eyed peas
  • 3 quarts of water, divided
  • 1 tablespoon More Than Gourmet brand Glace de Viande Gold Classic Reduced Brown Stock
  • 6-ounce package of lean country ham (not sweet ham)
  • 2 tablespoons Dude Food Fire Happy Spice or other all-purpose seasoning salt
  • 2 teaspoons sea salt



  • Put oil in Dutch oven pot and put temperature on medium high heat.
  • Add onions and stir.
  • Add bell peppers, then let sizzle for 10 seconds.
  • Melt in butter and saute for 2 minutes to cook out the excess water.
  • Pour in wine and add bay leaves. Bring to boil.
  • Add black eyed peas and cover.
  • Stir well then stir every minute or so until wine has almost cooked out dry.
  • Pour in 2 quarts of water.
  • Bring to boil and reduce heat to low to simmer.
  • Add the brown stock and stir in to melt. Simmer for a few minutes, then cover and continue to simmer for 45 minutes on low.
  • Add in chopped country ham and Dude Food Fire Happy Spice all-purpose seasoning salt.
  • Stir, then add one more quart of water. Bring to a boil, cover, and cook for 10-15 minutes.
  • Taste and add 1-2 teaspoons of salt as needed.
  • Remove from heat, cover, and let it sit for 20-30 minutes to meld flavors.
  • Serve with cornbread and enjoy
Fifth and Cherry Cutting Boards

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