Rating: 4 stars
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This a simple dish of rice, black-eyed peas, and ham that my grandmother made every year for New Year's Day. It is a southern tradition that goes along well with cornbread and collard greens.


Recipe Summary

30 mins
2 hrs 10 mins
8 hrs
10 hrs 40 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place black-eyed peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.

  • Place pork jowl into a large soup pot over medium-high heat and cook until fat has rendered. Add onion and garlic and cook until onion is soft and pork has slightly browned, 5 to 7 minutes.

  • Add chicken stock and drained black-eyed peas to the soup pot. Add diced ham and stir. Bring to a boil and reduce to a simmer. Simmer, covered, until beans are completely tender, 1 1/2 hours.

  • Remove pork jowl from soup using a slotted spoon and discard. Mix cooked rice into the soup. Simmer, covered, 30 minutes more. Season with salt.

Cook's Note:

For the ham, I used leftover ham from Christmas, and I just cut off the sweet coating. I have made this with ham hocks before, but I found the flavor to be better with the pork jowl, and my family enjoyed it much better with the pork jowl, as well.

Once the soup is ready to serve, test to see if the saltiness is to your liking. If using a ham hock or bacon, you may need more salt than if using a pork jowl. After the soup is seasoned to your liking, it is ready to serve.

Nutrition Facts

522 calories; protein 18.3g; carbohydrates 42g; fat 31.3g; cholesterol 46.7mg; sodium 776.1mg. Full Nutrition