New Year’s Day Black-Eyed Peas

Preparation info

  • Difficulty


  • Yield:


    or More Servings.

Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 2 pounds dried black-eyed peas
  • ½ pound slab of lean bacon, cut into ¼-inch cubes (about 2 cups)
  • 1 sweet green or red pepper, finely chopped (about ¾ cup)
  • ½ cup finely chopped onion
  • ½ cup finely chopped celery
  • 2 teaspoons red wine vinegar
  • cups Chicken Stock
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • 2 dried hot red peppers, crumbled
  • 6 to 7 cups water, approximately


  • Rinse the peas and drain.
  • Put the bacon in a heavy kettle and cook, stirring, until rendered of fat and browned. Add the chopped sweet pepper, onion, and celery and cook, stirring, until wilted.
  • Add the peas, vinegar, stock, salt, pepper, and dried hot peppers. Bring to the boil. Cover closely and let simmer about 1 hour.
  • Add 6 cups water and return to the boil. Let simmer about 1 hour, stirring occasionally from the bottom. Check the peas and, if necessary, add more water. Continue cooking 30 minutes. The total cooking time is 2½ hours or longer.