Texas Style Black Eyed Peas

Every New Year’s Day, my Granny would make a pot of black eyed peas when we were visiting her in Texas. She said it was a tradition to bring you good luck for the year. She wasn’t superstitious, but it was a tasty tradition nevertheless. This is a classic southern side dish our whole family savors. For a big group, just double the recipe.


  • (16 oz) Dry black eyed peas
  • (1-2 hocks) Smoked pork hocks
  • (4 oz can) Diced green chilies
  • (to taste) Sea Salt
  • Water


Rinse peas with warm water and put them in the crockpot with pork hocks, green chilies, 2 Tbsp salt, and hot water (enough to cover the peas with about a half inch of water sitting on top of the peas). Simmer in the crockpot 4-6 hours on low heat. About 30 minutes before serving, scoop pork hocks out and let them cool on a cutting board. With a fork and knife, cut away the meaty bits of pork clinging to the bone, chop, and add back into the crockpot. Stir and taste, adding more salt if needed. Dispose of remaining bones and fat. Serve in a bowl as a side dish.

by Jodi Schipper