This black eyed peas recipe is a great start to the new year, as it’s supposed to bring good luck! Not only do we need every type of luck more than ever before, but it’s the easiest recipe ever, and tasty, too!
Do I even need to explain to anyone on the planet why we need good luck going into 2021? I didn’t think so.
As an Amazon Associate I earn from qualifying purchases. I received a box of Melissa’s black eyed peas in a box of fruit and vegetables without any conditions. I am choosing to share this recipe because I love it.
Why Are Black Eyed Peas Good Luck?
According to this article on why black eyed peas are good luck, it is because they were eaten by the newly freed slaves celebrating President Lincoln’s Emancipation Proclamation, on January 1, 1863.
These legumes aren’t the only lucky beans! Lentils are celebrated and eaten as a new year tradition in Italy, too!
What do Black Eyed Peas Taste Like?
Black eyed peas are a uniquely flavored legume. I think they have a slighly sweet and smokey flavor, some might say earthy. I like them, and honestly, if they bring good luck, I’m happy to eat them at the new year! Haha!
Why is This the Easiest Black Eyed Peas Recipe?
Truly, this isn’t even worth of a recipe; it’s that easy! If you use Melissa’s ready to eat, steamed, black eyed peas, or have ready cooked peas on hand, it’s just a matter of dicing some onion and stirring in a few ingredients. This is my recipe, so it’s not a traditional way to serve black eyed peas, and I’m not claiming it is tradtional.
That’s it, it’s ready to eat! You simply can’t get any easier unless you just eat the black eyed peas totally as is. Of course, you can cook your own dried black eyed peas according to my easy how to cook beans recipe post.
Let’s get right into the easiest black eyed peas recipe, ever. You can eat this hot, warm or cold. It’s a great side dish or it can be a main dish (larger portion) with a slice of crusty, homemade bread!
Black Eyed Peas Recipe (Easiest Ever!)
recipe by Christina Conte serves 4 as a side dish
FULL PRINTABLE RECIPE BELOW
Put the ready to eat, or cooked black eyed peas in a serving bowl. Add the diced onion.
Pour on the olive oil.
Sprinkle on the salt.
Last, but not least, add the vinegar. I like a strong wine vinegar (high acidity, like 6.5% or higher).
Stir until all the ingredients are well combined.
Serve as a hot or cold side dish, or a larger serving with some bread as a main meal for lunch or brunch.
Slow cooker Boston baked beans are another great side dish using legumes.
Black Eyed Peas Recipe (Easiest Ever!)
A super easy, vegan black eyed peas recipe for a side dish or salad which can be served hot or cold.
- 1 ½ cups (11 oz) cooked black eyed peas, hot or cold
- ½ a small onion, diced into pieces about the size of the peas
- 2 Tbsp good quality extra virgin olive oil
- ¼ tsp Kosher or sea salt
- ½ tsp to 1 tsp wine vinegar (you can omit the vinegar or use fresh lemon juice)
- Put the ready to eat, or cooked black eyed peas in a serving bowl. Add the diced onion.
- Pour on the extra virgin olive oil. Sprinkle on the salt. Last, but not least, add the vinegar.
- Stir until all the ingredients are well combined. Serve as a hot or cold side dish, or a larger serving with some bread as a main meal for lunch or brunch
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 134Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 3mgCarbohydrates: 13gFiber: 4gSugar: 2gProtein: 5g
Nutrition information is only estimated.
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I need all the luck we can get this year… Bring on the Black Eyed Peas! I love this complicity of this recipe, Christina! Thanks for sharing…
Hi Christina Happy New Year to you!
Well, I’d already prepped everything needed for our annual Spicy black eyed peas dinner which is a must for new years day in this house. If I didn’t dare make it or decided I didn’t want to make it, I think my hubby would say I’ve gone bonkers since its supposedly bring a year of good luck, good health, and wealth ( ha ha) on the wealth!
I use dried peas though as I always have dried peas and beans on hand. there’s also ham in my recipe, bit of crisped bacon, jalapeno and red pepper and onion plus all the seasonings but I never would have thought to add a bit of vinegar or lemon juice. I’m very interested in why you add of vinegar or lemon juice to your peas? I also like the simplicity of your recipe compared to mine so might try to compromise by going half and half next year.
I have an old farm recipe I make every once in a while called quick potato soup with onion and cheese that asks for a few dashes of vinegar which for whatever reason makes the soup even tastier. Hence me asking you what the vinegar or lemon juice does to enhance your black eyed peas recipe? The same reason I would suspect.
Many thank Christina
Easy recipe for good luck? I am in.
Thank you for a delicious year of recipes.
Wishing you all the best in 2021.
We need all we can get, Cathy! Same to you! Hope to see you soon! xx
PS…I’m making your Orange Cranberry Bundt tonight…But with a twist…I’m going to use Mandarin Oranges that I’m going to run through the blender, skin and all. The Italian’s do it that way when baking and it gives not only a great taste, but a wonderful texture……🖖
Yes, that’s a great idea! Other readers have raved about a tangerine and mandarin cake using this recipe! Enjoy!
Since I’m new to your site and your new to me and its a New Year…Everything is New…And we’re much alike….we like to cook and learn as we go…
So a question to you my dear…When using dried beans, which I do a lot, I’m always miffed by the fact that my beans never really get soft.
I rinse…I soak…I soak over night…But alas they get close but never a softy. Our town has Hard, like rock hard, water. But I’ve used Filtered, Bottled, Distilled, Baby Water…everything but Rain water…but they’re just half a bite short of soft. I’ve gotten use to my beans, my wife and daughters are use to my beans…But after 50 years of cooking I’d like to Master Soft Beans before I become fertilizer…any advise short of Stop making Beans……🖖
Hi Jim, welcome! To answer your question, there has to be a reason if it’s happening all the time. One reason could be old beans. If they are really old, they’ll simply never cook all the way, however, I dought you’re always cooking old beans! The other reason is that you’re possibly not cooking them long enough. Please try my method and let me know if you still have raw beans. I’ve only had it happen a few times and it was when I had old beans. Don’t stop making beans! They’re just too good! Let me know how it goes!