Every Southerner knows that eating black-eyed peas brings good luck in the New Year. If you haven’t had yours yet, it is not too late. Try these black-eyed pea recipes. And they are good any time of the year.
Black-eyed Pea Salad
I thawed a bag of peas that came from my summer garden and boiled them 30 minutes with just enough water to cover, a bay leaf, salt and pepper – then drained. You could also use 3 cans black-eyed peas, rinsed and drained.
Then add:
2 tomatoes, chopped
1⁄2 red onion, chopped
2 ribs celery, chopped
1 red pepper, chopped
1 green pepper, chopped
1⁄4 cup parsley, chopped
2 cloves garlic, minced
3 tbsp. red wine or balsamic vinegar
2 tbsp. olive oil
Salt and pepper to taste
Combine all ingredients and refrigerate for a few hours – or overnight. It makes a great side dish and is also good served with chopped avocado. Add a chopped jalapeño pepper if you like it hot.

Southerners also love their casseroles, so why not one with black-eyed peas?
Sausage, Black-eyed Peas with Rice and Greens
1 lb. sausage, crumbled or bite-sized pieces
1 onion, chopped
2 cloves garlic, minced
2 tsp. oregano
1 tbsp. olive oil
3 tbsp. flour
3 cups broth
2 cans black-eyed peas
3 cups cooked rice
10 oz. cooked greens (spinach, kale, etc.)
8 oz. shredded cheese
Salt and pepper to taste
Brown sausage in a large oven-safe skillet. Add olive oil and onions, season with salt and pepper, and sauté until they just begin to brown. Add garlic, oregano and flour, stirring until all is incorporated. Slowly stir in broth – your choice of beef, chicken or vegetable – making a gravy. Cook on low heat for 15-20 minutes, adjust seasonings and remove from heat.

Add peas, rice and greens to the skillet and combine. Top with shredded cheese. Bake in a 375-degree oven for 30 minutes until the cheese melts and the sides of the dish are bubbly.

I used Kielbasa sausage, wild rice, beef broth and kale topped with Colby-jack when making the dish. For a Tex-Mex flair, try chorizo sausage and follow the same recipe, but substitute corn for the rice and a can of Rotel tomatoes and a chopped green pepper instead of greens. Then top the casserole with cornbread batter – from a mix is fine – mixing cheddar cheese into the batter. Bake in a 400-degree oven for 30-40 minutes until the cornbread is lightly brown.