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Black Eyed Peas with Country Ham

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This is a delicious and hearty winter soup, a Southern style recipe, said to bring good luck if eaten on New Year's Day. But it's great any time of the year.

Why try? Hey, we all could use a little more good luck, right? And even if you're not superstitious, this is one tasty soup.

Foodie Byte: You can also use canned beans in this recipe.

This recipe pairs nicely with our Green Onion-Jalapeño Cornbread.

Check out our story on lucky New Year's foods with additional recipes.



  • 16 ounces black eyed peas, dried
  • 8 cups cold water
  • 1 tablespoon vegetable oil
  • 2 8 ounce ham hocks
  • 6 ounces country ham, diced
  • 1 onion, large, ruff cut
  • 2 carrots, cut into 3" pieces
  • 2 celery stalks, cut into 3" pieces
  • 6 cups water
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons coarse black pepper


  1. Overnight soak - rinse and sort beans in a large pot. To 2 cups of beans add 8 cups of cold water and let stand overnight or 8 hours. Drain and rinse beans twice.
  2. Quick soak - rinse and sort beans in a large pot. To 2 cups of beans add 8 cups hot water . Bring to a rapid boil, boil for 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain water and rinse beans twice.
  3. Place the oil in a large pot.
  4. Sauté ham hocks and ham for 3 minutes.
  5. Add onions, carrots and celery sautéing for 5 minutes.
  6. Add the beans and 6 cups of water simmering for 1 1/2 to 2 hours or until beans are tender adding more water as needed.
  7. Salt and pepper.

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