Add black-eyed peas and bring to a rolling boil, reduce to simmer then cook 30–45 minutes or until chicken is tender. Season to taste using salt, pepper and granulated garlic.

The spices used in the recipe honor the enslaved cooks from Charleston who used the same ones. Technique tips: You can use dried herbs in place of fresh, just use 1/3 less.

Every year about this time, Vince Hayward, CEO and fourth-generation owner of L.H. Hayward & Co., gives out bags of red beans and green split peas. The 95-year-old Louisiana company, ...

Ingredients: 1 pound dried black-eyed peas 3 quarts water 1 pound smoked neck bones 2 tablespoons chicken bouillon powder 1 bay leaf 1 tablespoon vegetable oil 1/2 large white onion, chopped 1 ...

3 cups chicken broth 2 cans (15.5 ounces each) of black-eyed peas, rinsed and drained Directions Cut smoked sausage into slices that are about ⅛-inch. Cook over medium heat in a Dutch oven.

Ingredients: 1 cup (s) parsley, leaves tightly packed 1 cup (s) fresh cilantro, leaves tightly packed 1/2 cup (s) fresh mint, roughly chopped 3 garlic cloves, crushed 3 tbsp. lemon juice, plus 1 ...

Whether you’re cooking a pot of black-eyed peas or adding your own twist to the classic recipes, the ritual of eating these foods on New Year’s Day is more than just a culinary habit — it ...

Add black-eyed peas, 1 Tbsp. plus 1½ tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt, and 4 cups water and stir to combine. Add kale in 2 batches, stirring and letting wilt slightly between ...