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My Black-eyed Peas, Pinto Beans, and Ham Recipe for New Year’s Day

Happy New Year!

I hope you all have a wonderful time ringing in the new year tonight. I’ll probably spend the evening writing. That’s how I spend most of my “free” time. I’ll also be putting a mess of black-eyed peas, pinto beans, and ham in the slow cooker to cook all night.

Black-eyed peas are a New Year’s Day tradition in my family. My husband doesn’t like black-eyed peas very much, but he loves pinto beans. So, I mix them and cook them together. He says the beans make the dish taste better.

You can buy black-eyed peas in cans that are ready to warm up. Conversely, you can also buy dry black-eyed peas. The dry ones require more work, but I prefer them. I’m going to use dry black-eyed peas and dry pinto beans for my New Year’s Day delicacy.

Since it’s just my husband and me, I’m only cooking 1/2 bag of each. This, like most of my recipes, can be customized.

Margarite’s Black-eyed Peas, Pinto Beans, and Ham Recipe


1/2 Pound Dry Black-eyed Peas 1/2 Pound Dry Pinto Beans 1 Ham Steak, Cut Up Into Bite-sized Chunks 1 Tablespoon Weber Roasted Garlic and Herb Seasoning (Or To Taste) 1 Teaspoon Black Pepper (Or To Taste) Salt To Taste Water


Sort black-eyed peas and pinto beans, removing any rocks/debris and weird looking legumes. Don’t worry, legumes are natural products. Finding an occasional rock is normal. That’s why you sort them.

Rinse your sorted legumes thoroughly in cold water and put them in a glass or plastic container. Add enough water to cover them plus around three inches. Let them soak for eight hours.

Drain black-eyed peas and beans. Put them in the slow cooker, add ham chunks, Roasted Garlic and Herb Seasoning, black pepper, and cover with water plus two inches. Cook on high for five to six hours. Add salt to taste after cooking.

I serve these tasty legumes with a side of buttered new potatoes, which I usually bake.

Whatever you like to eat on New Year’s Day, I hope you have a safe and happy one! May 2020 be the best year yet!

Thank you for reading Ozarks Maven! If you’ve enjoyed my little seeds of wisdom and joy, please subscribe to Ozarks Maven, Like Ozarks Maven on Facebook, or follow me on Twitter @OzarksMaven.

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