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Black Eyed Peas And Ginger

Submitted by: Tim Bleichroth




It's a Southern tradition to serve Black Eyed Peas for the New Year, 

a sign of good luck for the coming year. So here's a nice recipe that uses ginger for special flavoring. 

I found this recipe written down in my great-grandmother's cookbook from 1941. 



2 cups dried black-eyed peas, rinsed, and soaked **

1 medium onion, finely chopped

6 slices bacon, cut into 1 inch pieces

1 tsp. dry mustard


 * black pepper

1/4 cup preserved ginger, chopped

3/4 cup honey


**Normal soak: Cover beans with water to twice the level of the beans. Leave the beans to soak for 4-8 hours. This is the traditional and healthier method of soaking beans. (If you put them on to soak at night, they'll be waiting for you whenever you're ready the next day.) 

You also get more nutrients by using the soak water when cooking. 

Quick soak: Bring the beans to a boil for one minute, cover, and let sit for one hour.

*Salt and pepper to your personal taste


Drain and rinse the beans; cover with fresh water and bring to a boil over high heat. Reduce heat and simmer for about 45 minutes, or until tender. Add needed water if they start to dry up. 

Preheat oven to 325 degrees F. In a heavy skillet, (that means a well seasoned iron skillet to southern cooks), sauté onions and bacon over medium heat until onions are clear/golden, and bacon is crisp. Drain off excess fat and stir bacon and onion into beans. Add mustard, and salt and pepper to taste. Add ginger. Mix well. Place mixture into a 2-quart baking dish; drizzle with the honey. Cover and bake 1 1/2 hours. Remove the cover the last 30 minutes to brown the top.
Serves 4.