3…2…1… HAPPY NEW YEAR! Wow, another year has come and gone and you’re ready to make this one the best one yet! You’ve set your goals and you have a plan in store, but ya know, a little luck never hurt nobody. Enter in New Year’s Peas! They’ll give you everything you hope for in the fresh, new 365 days ahead and then some. These tender, little black-eyed peas are swimming in a savory, salty sea and bring along fulfilling ham hocks and salty pork belly slices. Tasting them alone will make you feel like the luckiest person in the world! Who knows, New Year’s Peas could maybe even make this one the most prosperous (and delicious) year of them all!

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  • 1 pound dried black-eyed peas, sorted and rinsed
  • water, to taste
  • 1 large onion, chopped
  • 2 tablespoons olive oil
  • 2 ounces sliced salt pork belly, chopped
  • 6 cloves garlic, minced
  • 2 bay leaves
  • 1 tablespoon fresh thyme, minced, plus more, to taste, for garnish
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • 1 (32-ounce) carton reduced-sodium chicken broth
  • 2 smoked ham hocks


Step 1 –In a Dutch oven, add the peas and cover them with the water by 2 inches.

Step 2 –Bring the peas to a boil for 2 minutes.

Step 3 –Transfer the peas from the heat, cover, and let them stand for 1 hour.

Step 4 –Drain and rinse the peas, discarding the liquid.

Step 5 –In the same Dutch oven over medium heat, sauté the onions in the oil until tender, about 5 minutes.

Step 6 –Add the pork belly, the garlic, the bay leaves, 1 tablespoon of the thyme, the red pepper flakes, and the pepper to the onion mixture and cook for 1 minute.

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Step 7 –Add the broth, the ham hocks, and the peas to the onion mixture and bring to a boil.

Step 8 –Reduce the heat and simmer, uncovered, stirring occasionally, and adding more of the water if needed, until the peas are tender, about 35-40 minutes.

Step 9 –Remove and discard the bay leaves.

Step 10 –Remove the ham hocks from the mixture and allow them to cool slightly.

Step 11 –Take the meat off the bones of the ham hock, finely chop it, and then return the meat to the mixture. Discard the bones.

Step 12 –Top the peas with the extra thyme and serve.