Soulful Black-Eyed Peas

Eating black-eyed peas on New Year’s Day is supposed to bring you good luck for the coming year. Served with rice, they make a hearty meal.

Serves: 6Hands-on: 10 minutesTotal: 1 hour 10 minutesDifficulty: Easy

Serves: 6


  • 1 Tbsp. olive oil
  • 1 medium onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 2 cups fat-free vegetable broth
  • 2 cups water
  • ½ tsp. salt
  • 1 tsp. dried thyme leaves
  • 1 bay leaf
  • ¼ tsp. cayenne pepper
  • 1 lb. dried black-eyed peas, soaked over night in water to cover and drained
  • 3 cups hot cooked rice
  • 3 Tbsp. chopped cilantro


  • In a large, heavy saucepan, heat oil over medium heat. Add onion and garlic and sauté until tender, about 5 minutes. Stir in broth, water, salt, thyme, bay leaf, and pepper.
  • Bring to a boil, then add drained peas, and return to a boil. Cover, reduce the heat to low, and cook until peas are tender, about 45 minutes to 1 hour.
  • Remove bay leaf and stir in rice. Top with cilantro.