(updated May 7, 2022) // by Phoebe Lapine // 16 comments
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My countdown to a very Southern New Year’s Eve has begun!
Before going down to South Carolina over Thanksgiving weekend I had no idea that this was a thing. But now that I’ve educated myself on the full meaning behind covering a table with 15 pounds of ham, I’m going to join the party with some Yankee spins on these Southern traditions. I started with Deviled Eggs just for fun, even though they have no significance as part of the spread. But now I’m really getting going with a recipe for black eyed peas.
Apparently black eyed peas look like little coins (at least, if you’ve consumed enough bourbon), and therefore guarantee a prosperous New Year ahead. I’m ashamed to admit that I’ve never cooked with them before, on New Year’s or otherwise. Which is perhaps why my New Year’s Day greasy hangover Chinese food fortune always sucks.
Last year I got really into roasting chickpeas until crispy and using them as a guilt-free highly addictive snack or as a topping for rice or Mediterranean salads. I thought I’d do something similar for these black eyed peas and use Southern spices, i.e. brown sugar, to really make them pop.
You want the end result to be crispy but still have some body to the center. I made the mistake of roasting a few of these too far and I found them to be a little dry and too unbean-like.
Have any of you made a traditional Southern New Year’s meal before? Help a Yankee sistah out! And stay tuned for more of my lucky NYE experiments.
Xo
Phoebe
Crispy Spiced Black Eyed Peas
Prep Time 5 minutes minutes
Total Time 50 minutes minutes
Servings 2 cups
Author Phoebe Lapine
Ingredients
Instructions
Preheat the oven to 400 degrees F.
In a small bowl, toss the peas with the other ingredients until well coated. Transfer to a parchment-lined baking sheet. Roast in the oven until the peas are crispy but not blackened, about 30-45 minutes, redistributing once halfway through. Allow to cool on the baking sheet until room temperature. Serve in a bowl as a snack or use as a topping for salads or rice.
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Comments
Isabella Schnider says Love this! So funny.. growing up my mom ALWAYS made a big pot of black eyed peas and would make us eat them on New Years Day… I thought she was nuts but apparently it is a real thing? I’ll have to try this spiced version this year!
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- Bruce Scace says
Grew up with black eyed peas a New Years Day requirement for good luck, This looks like another great way to enjoy cow peas.
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- Frankie says
Black eyed peas make great soup! You can also use them in place of flageolets in classic French lamb with haricots stew, or in a cassoulet. As for New Years down South spread, I guess anything with toasted pecans, right? I like tossing them in maple sugar before sauteeing, sneaking in a little Yankee flavor. Happy New Year Phoebe!
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- Andrea Wilson says
Thanks for this I will make it today.
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- Phoebe Lapine says
you’re so welcome!
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- Jess says
I made these today,i think the temp is too high,and the time is wrong, probably should be 400 for 30 min,
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- Phoebe Lapine says
That’s good to know Jess! Does your oven run high? I made the peas as written and they turned out great and crunchy, but if you didn’t have a good experience, I’ll reduce the heat to 400 and tell people to watch the clock. Thanks so much for the feedback!
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- Jay says
What if we start with dried beans?
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- Phoebe Lapine says
you will just have to cook them first. Soak overnight. Boil in water (with whatever aromatics you like) until tender. Then proceed with the recipe!
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- Patty says
It’s New Year’s eve, we will be snacking on these tomorrow! BRING ON THE LUCK! HAPPY NEW YEARS ALL!
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- Phoebe Lapine says
yahooo!!! good luck!!
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