Chef Renee Kelly’s recipe for New Year’s Eve black eyed peas

New Year's Eve black eyed peas


16 oz Dried Black Eyed Peas, washed
8 oz ham, fully cooked and chopped
1 ea medium yellow onion, small diced
6 each strips of bacon, cooked and crumbled
1 each jalapeno, seeded and diced
1 each poblano, seeded and diced
3 each cloves garlic, minced
1 ½ tsp. cumin
½ tsp salt
½ tsp cayenne
½ tsp black pepper
3 C. water
3 C. chicken broth
½ C. cilantro, chopped
2 C. jicama, small dice
1 C. kernel corn, fresh or frozen


Place everything(except the cilantro, jicama, and corn) in a slow cooker, turn on low for 6-8 hours,
Stir in the cilantro, jicama and corn.

Insta pot lovers, this recipe will be finished in 2-4 hours

Cornbread topping:

Mix together
1 Jiffy Cornbread Mix and 1 Jiffy Yellow Cake Mix according to instructions

Dish evenly the black-eyed peas in small individual cast iron skillets leaving 1” clearance from the top of the cast iron.
Spoon the cornbread mix on top of the black eyed peas.

Bake at 400 degrees for 15-20 minutes. Serve while it’s hot!

More recipes:

Sign up to receive a weekly email from FOX4 with the recipes we featured on our FOX4 newscasts.

Click here to add your name to the list.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.