New Years Day Southern Blackeye Peas Recipe for Two (meatless)

Eating blackeye peas on new years day is an old southern tradition said to bring prosperity in the new year. My blackeye peas recipe and homemade cornbread is the perfect New Years Day meal, this combo is so southern, yummy, and really easy!

The flavor in my new years day blackeye peas recipe comes from the spices, not pork.

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• Blackeye Peas Recipe Ingredients
• Instructions
• 📖 Recipe

Also, I never presoak my beans, I think it's an unnecessary step and it's easier to just cook a little longer. You may prefer the presoak method and I understand, so please proceed as comfortable. 🙂

Blackeye Peas Recipe Ingredients

• Dried Blackeye peas: pick through the beans and pick out any stones, then rinse.
• Butter: you can substitute olive oil or vegetable oil.
• Onion: brown, white, or yellow onion.
• Celery: you can also substitute a couple of sprinkles of dried celery seed.
• Chicken broth: I use Better Than Bouillon, and instead of 1 teaspoon per 8 ounces of water, I use 1 teaspoon dissolved in 12 ounces of water.
• Spinach: use canned or frozen.
• Cajun spice blend: you can buy a premixed version or mix your own. My spice blend contains; paprika, black pepper, cayenne, garlic powder, and a touch of cinnamon.
• Tomato: you can use canned or fresh diced tomatoes. My preference is to use the small Campari tomatoes, which always seem to be perfectly ripe.

Instructions

Pick out any pebbles and rinse the blackeye peas. Leave the blackeye peas in a measuring cup and pour boiling water over them. They will swell slightly. Drain right before adding to the celery and onion.

In a 2 quart pot, melt the butter and saute the onion, celery, and tomato for 3-4 minutes. My 2.25 quart frech oven is perfect for making small batches of soups and beans.

Add in the dried peas and stir together with the sauteed onion, celery, and tomatoes, for about 1 minute.

Pour in 2 cups of chicken broth and 1 cup water, bring to a boil over medium-high heat. Lower heat and simmer and cover with the lid slightly ajar.

Continue simmering until the broth starts to turn creamy and the beans are soft about 2 hours. Stir occasionally, and add more liquid as needed.

Next, add the canned spinach and a teaspoon of the Cajun spice blend and continue cooking uncovered for 15-20 minutes.

Serve with a slice of homemade cornbread