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New Year's Day Black-Eyed Peas


 Golden Toad New Year's Day Black Eyed Peas


  • 1 # Bacon cut into ¼” strips
  • 2 (12oz) bags frozen Black-eyed Peas
  • Chicken Stock
    • 3 tsp low sodium Better than Bouillon Chicken Base
    • 3 cups Hot Water
  • 1 TBS Christopher Ranch Crushed Garlic
  • 6 oz chopped Collard Greens
  • 1 medium Yellow Onion, chopped
  • 2 TBS Olive Oil
  • 1 TBS Golden Toad Prime Steak Rub
  • 1 TBS Golden Toad Chipotle Pepper Sauce
  • ½ tsp Smoked Sweet Spanish Paprika
  • For serving


  • Pre-heat Oven to 350°.
  • On stovetop, use a 5qt Dutch Oven to cook bacon over Medium-High heat. Cook bacon until browned but not too crispy.
  • While bacon is cooking, heat up Water and Chicken Base (microwave water to a boil and stir in Chicken Base) and set aside.
  • Remove Bacon from Dutch Oven and set on paper towels. Remove most of the bacon fat. I leave about 1 TBS for cooking the onions.
  • Add Onion and 1 TBS Olive Oil to Dutch Oven and sauté until translucent.
  • Add the remaining 1 TBS Olive Oil, Paprika, and Garlic and stir constantly for 5-10 seconds. Do not burn these two ingredients! Stir constantly.
  • Return Bacon to Dutch Oven and add the rest of the ingredients except the Pepper Jack Cheese and Cilantro. Stir together, cover, and place in oven for about 2 hrs until peas are cooked to your liking. Stir once or twice during cook, but avoid removing the lid too often.
  • This recipe is designed to cook off most of the liquid. It is not a "soupy" finished product, but you could add more water if desired.
  • Serve topped with grated Pepper Jack Cheese and Chopped Cilantro. Add Chipotle Pepper Sauce as needed.


    Best wishes for a Happy, Healthy, Prosperous New Year!

    Golden Toad

    1 Response

    Jennifer Welte

    Jennifer Welte

    May 20, 2020

    Happy New Year Todd! My mom always had black eyed peas on New Year’s Day but always cooked the snooker out of them and served them mushy and bland. We love Steve’s Texas Caviar and have tried Hoppin Johns. This looks yummy! Thanks for the recipe. :)

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