:max_bytes(150000):strip_icc():format(jpeg)/hoppin-john-with-turnips-and-turnip-greens-FT-RECIPE0121-9f13d48fc95840d7a83543843abb6dce.jpg)
You don’t need to live in the South and it doesn’t need to be New Year’s Day to enjoy savory, earthy black-eyed peas, though they are customary for the occasion since they resemble coins and symbolize abundance for the year ahead. Like chickpeas and pigeon peas, black-eyed peas are actually beans, a versatile ingredient that’s perfectly suited for stews, salads, succotash, and more. Here, we’ve rounded up some of our favorite black-eyed pea recipes, including a couple variations of Hoppin’ John, curries with the flavors of India and Ethiopia, and a chili from chef Michael Symon.
Tangy Black-Eyed Pea Salad
Greg Dupree / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen
Layer tender, aromatic simmered peas with a vibrant blended dressing of lime, chiles, garlic, and honey. Fresh arugula, cilantro, red onion, and sliced jalapeño add crunch, heat, and herbal brightness to balance the earthy legumes.
Hoppin’ John with Turnips and Turnip Greens
Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen
Chef Todd Richards adds harissa to his family’s version of this Southern staple, bringing a bolder heat to the dish. He also makes the customary ham hock optional so vegetarians can enjoy the dish, relying on smoked paprika and cumin to create a comparable savory richness.
Waakye
Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Margaret Monroe Dickey
Waakye is a beloved Ghanaian breakfast that pairs richly spiced goat stew with tender rice and black-eyed peas tinted by sorghum or millet leaves. The stew builds deep flavor from layered aromatics, warming spices, Scotch bonnet chile, and crawfish powder; it simmers until the meat is succulent and the sauce thickens.
Texas Caviar
Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
Combine black-eyed peas with crisp bell peppers, onion, tomatoes, and jalapeño, then toss in a bright, tangy Italian-style dressing. A touch of honey softens the acidity, while cilantro adds freshness to balance the bold flavors. Serve as a dip with tortilla chips or as a vibrant side for grilled meats or seafood.
Vegan Hoppin’ John
Fred Hardy / Food Styling by Melissa Gray / Prop Styling by Shell Royster
Classic versions of this stew include bacon or ham hock, but this recipe is vegan, omitting the meat. Ingredients like garlic, ginger, turmeric, curry powder, and tomatoes add savory, nutty, spicy notes to each bowl.
Black-Eyed Peas with Coconut Milk and Ethiopian Spices
Food & Wine / Photo by Jake Sternquist / Food Styling by Lauren McAnelly / Prop Styling by Joseph Wanek
This lush, deeply layered dish from chef Marcus Samuelsson draws on bold African ingredients, including fragrant berbere and creamy coconut milk. The habanero is essential — once seeded, it delivers vibrant, fruity heat without overwhelming the palate.
New Year’s Day Black-Eyed Peas
Rob Howard
“My mother, a Yankee, insisted that it was good luck to have black-eyed peas on New Year’s Day,” says chef Ryan Hardy, who recalls these peas simmering on the front burner of his Southern childhood kitchen, with collards bubbling just behind. Over time, he has reworked his family’s recipe, serving the robust dish with garlic-rubbed toasts and finishing it with generous shavings of Parmigiano-Reggiano.
Squash and Black-Eyed Pea Coconut Curry
In her cookbook Fresh India, Meera Sodha highlights just how vibrant and quick vegetable-forward Indian cooking can be. In this dish, garam masala–roasted acorn squash is paired with a gently simmered coconut curry featuring fresh tomatoes and black-eyed peas.
Marinated Black-Eyed Pea Salad
Quentin Bacon
Star chef Emeril Lagasse typically offers this salad at room temperature as a starter, pairing it with slices of smoked ham, cheese, and plenty of crusty bread — Portuguese or otherwise.
Pork Cheek and Black-Eyed Pea Chili
Photo by Maura McEvoy
Chef Michael Symon defines himself as a “porketarian,” saying he can’t get enough of the meat. For his luscious chili, he uses incredibly flavorful and succulent pork cheeks — an unusual cut worth seeking out. If pork cheeks aren’t available, pork shoulder can be substituted.
Black-Eyed Pea Salad
Frances Janisch
Chef Kevin Gillespie likes to spoon this straightforward bean salad over thin slices of tomatoes. “They act like a plate underneath,” he says. When late summer arrives, seek out fresh black-eyed peas — they’re ideal for salads.
Million Dollar Stew
Because collards and black-eyed peas are traditionally eaten on New Year’s for good luck, F&W’s Justin Chapple folds both into his hearty, pork-rich stew.
Black-Eyed Pea Stew with Sausage
Lucy Schaeffer
Top Chef judge Gail Simmons’ hearty recipe yields a velvety, full-bodied stew brimming with tender peas and Italian sausage.
Black-Eyed Pea and Watercress Salad with Cornbread Croutons
Christina Holmes
Chef Sean Brock brightens his black-eyed peas with hot sauce, lemon juice, and a punchy vinaigrette, then folds them together with crackling cornbread and peppery watercress to create a hearty main-course salad.
Collard Greens with Black-Eyed Peas
Michael Crook
For his pairing of two Southern staples — collard greens and black-eyed peas — chef Bobby Flay relies on canned chipotles in adobo to infuse deep smokiness.
Minestrone with Black-Eyed Peas and Kidney Beans
Quentin Bacon
With lots of legumes and veggies, this robust soup from the late Campanile chef Mark Peel is satisfying as a meal all on its own. Omit the pancetta for a vegetarian dish.
Black-Eyed Pea Soup with Greens and Ham
Melanie Acevedo
This comforting Southern-style soup brings together tender black-eyed peas, shredded greens, and diced ham in a quick-simmered broth brightened with Tabasco and a splash of vinegar. Scallions and garlic add aromatic depth, while the greens soften into the soup without losing their earthy character. It’s ready in under 30 minutes.
