Good Luck Black-Eyed Peas

Good Luck Black-Eyed Peas

This recipe is originally from famed Southern cook, Eula Mae Dore’s cookbook, Eula Mae’s Cajun Kitchen. Saveur republished it on their website. One quick note: although the recipe dictates a cooking time of two hours, my peas cooked in a little over an hour and were delicious.


1 lb. fresh or dried black-eyed peas, rinsed and picked over
1 cup chopped yellow onions
2 garlic cloves, peeled
1 quart or more water, as needed
¾ tsp. salt
½ tsp. freshly ground black pepper
¼ tsp. Tabasco
½ lb. smoked sausage or smoked ham, chopped
¼ cup chopped fresh parsley leaves
½ cup chopped green onions (green and white parts)
Hot cooked long-grain white rice


Combine the peas, onion, garlic, water, salt, black pepper, Tabasco, and sausage in a large, heavy pot or Dutch oven. Bring to a boil, then reduce the heat to medium-low and simmer until the peas are tender and creamy, 45 minutes for fresh peas and about 2 hours for dried peas.

Stir in the parsley and green onions and cook for about 2 minutes longer. Serve either over hot cooked rice or mixed together with it.