JJ’s New Years Black-Eyed Peas and Lentils

Whether it’s superstition or tradition, I always make a pot of black-eyed peas for New Years. I did it a little different this year and decided to add other cultures superstitions. Italians eat lentils for New Years, symbolizing money and good fortune. In the south we eat black-eyed peas, symbolizing good luck and prosperity. I say it symbolizes yummy-ness!


  • 16 oz package of black-eyed peas

    Black Eyed Peas and Cornbread
  • 16 oz package lentils (only using 1/2 a bag)
  • 1 package spicy sausage (4 links)
  • 1 head of garlic
  • 2 tsp salt & pepper
  • 1 tbs cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  1. soak 1 package of peas and 1/2 a bag of lentils either overnight or a few hours before cooking.
  2. heat oven to 375° drizzle head of garlic with olive oil and place on sheet pan. lay sausage links on pan and roast for 30 minutes or until golden brown.
  3. drain water out from soaking peas and lentils. rinse and pour in a large soup pot or dutch oven. cover with water (water level should be just above peas). cook over high heat.
  4. add salt and pepper, cumin, garlic powder and smoked paprika.
  5. take roasted head of garlic and remove skin, give it a rough chop and add to pot.
  6. once beans come to a boil lower heat to low and let simmer for about an hour (uncovered) until beans are tender.
  7. after about an hour: slice sausage links into bite size pieces and add to pot. let it cook for about 30 minutes more.

Serve up JJ’s New Years Black-Eyed Peas and Lentils in a bowl with cornbread, of course!

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