Salsa Verde Refried Black Eyed Peas – A Modern New Year’s Day Tradition

These Salsa Verde Refried Black Eyed Peas put a bold, modern spin on a classic New Year’s Day tradition – easy, savory, and actually crave-worthy.

If you’re eating black eyed peas on New Year’s Day strictly because someone told you it’s good luck, I get it. Tradition has a way of bossing us around. But that doesn’t mean your peas have to taste like obligation.

Enter: Salsa Verde Refried Black Eyed Peas. They’re creamy, punchy, a little spicy, and absolutely not the sad, watery version you’ve been kind of avoiding since childhood. Salsa verde brings acidity and heat, refrying adds richness, and suddenly this “lucky food” feels like something you’d actually make again on January 2nd. Or, you know, any random Tuesday.

Still counts as luck. Just with way better vibes.

Whether you believe in the luck thing or just want a solid, comforting side dish that happens to show up on January 1st, this is a version you’ll actually look forward to making.

Although I’m pretty passionate about my food and always thinking of new ways to invent or reinvent recipes, sometimes the perspective from other people help to get me thinking outside the box. Especially when I’m tired and feel as if I can’t be creative another damn minute.

I was talking to my childhood best friend on the phone a few days ago; keep in mind that this girl does not like to cook, but she’s a mother of 3 young boys (and a wife) so she forces herself to do it anyway. I was telling her about how I wanted to do something with black eyed peas, something different like refried beans, etc. and it didn’t even take her but one second, and she said “Just put refried black eyed peas on cornbread…Oh, and make sure to put jalapeños in it”. 

Genius.

Why didn’t I think of that before?

I had to take it further, of course. I added salsa verde to the refried peas. That taste is unbelievable, not to mention combined with the jalapeño cheddar cornbread.

Why Salsa Verde Works So Well Here

• acidity cuts the richness 
• adds depth without heat overload 
• makes the dish feel modern, not dusty

How to Serve Salsa Verde Refried Black Eyed Peas

• with cornbread (as in the photos, spooned right on top of) 
• alongside collards or other greens 
• as a dip (à la tortilla chips) 
• added to tacos or bowls later in the week

Make-Ahead & Storage FAQ

Can I make these ahead of time?
Absolutely. These refried black eyed peas are actually better after a rest. Make them up to 2–3 days ahead, let them cool, and store in an airtight container in the fridge.

How do I reheat them?
Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth, water, or even a little extra salsa verde to loosen things up as they warm.

Can I freeze them?
Yes. Let the peas cool completely, then freeze for up to 2 months. Thaw overnight in the fridge and reheat as directed above. The texture holds up surprisingly well.

Do they thicken as they sit?
They do, and that’s not a bad thing. Just stir in a little liquid when reheating until you hit your preferred consistency.

Here’s your printable –

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Salsa Verde Refried Black Eyed Peas

Yield: 6-8 servings

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour

A bold New Year’s Day twist on a Southern classic - black-eyed peas refried with salsa verde, garlic, and a little attitude. Lucky never tasted so good.

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Ingredients

• ½ yellow onion, diced
• 2 tsp extra virgin olive oil
• 1 ham hock (smoked) or 3 slices bacon (done before adding)
• 4 cups chicken stock or water
• 1 lb. black eye peas
• 1 tbsp seasoned salt
• 1 tsp cayenne
• 1 tbsp pepper
• 4 tbsp bacon grease, lard or butter
• 1 cup salsa verde
• Pickled jalapeños, sliced

Instructions

1. Cover peas with water by about 2" and soak for 2 hours to overnight. If not soaking, start at #2.
2. Bring olive oil over medium-high heat in a dutch oven or large pot and add onion and ham. Saute until fragrant, stirring to slightly caramelize.
3. Increase heat to high, add peas, ham hock and chicken stock. Bring to a boil, reduce heat to low and cover. Cook for 45 minutes to an hour, checking the peas for doneness after 30 minutes.
4. Pulse black eyed peas through pepper in a food processor until smooth.
5. Heat butter in a medium size saute pan until melted and almost bubbly, add bean mixture, stirring consistently, then add salsa verde, combine and remove from heat.
6. Serve bean mixture over mini cornbreads and top with pickled jalapeños.

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Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 226Total Fat: 13gSaturated Fat: 6gUnsaturated Fat: 7gCholesterol: 33mgSodium: 1289mgCarbohydrates: 18gFiber: 4gSugar: 6gProtein: 10g

The provided nutrition calculated may not always be accurate.

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