Lucky Black Eyed Peas & Ham Brunch

15 mins active2 hours passiveServes 6
It's a Southern tradition to eat black eyed peas on New Year's Day for good luck, and since we don't need much of an excuse to break out some of our favorite legumes, we adopted the ritual right quick. Make the beans ahead of time so it all comes together in a snap on New Year's Day—just in case the previous night's festivities leave you a little worse for the wear.


2 bunches of Collard Greens

12 oz Black Eyed Peas

1 White Onion, diced

2 Bay Leaves

Two Mini Hams

Dijon Mustard

Biscuit Dough

Butter (for the biscuits!)


Olive Oil

Salt & Pepper

Step 1 (A day or two before)

Place the dried beans in a big pot and cover them with cold water. Soak them overnight or during the day for at least 3-4 hours. When they're done soaking, strain in a colander and then return them to the pot and cover them with a fresh round of water. Add a few bay leaves to the pot and set it over high heat. When the water gets to a rolling boil, turn the heat down to a simmer and cover the pot. Cook like this for about 45 minutes to an hour, until the beans are velvety tender, but still intact. Dip a mug into the pot and reserve a bit of the starchy cooking liquid before straining the beans and setting aside.

Step 2 (The morning of)

Preheat the oven to 350° F. Prepare a baking sheet with parchment paper and place the biscuits on the sheet. Bake in the oven for about 30 minutes, until they're golden brown all over. While they bake, heat a few glugs of olive oil in a heavy bottomed pan. When the oil is hot, add the onions and a pinch of chile flakes and cook for about 5-7 minutes, until they've softened and turned translucent. Add the collard greens at this point and turn the heat down to medium. Cook the greens and the onions together—tossing with tongs occasionally—for about 10-12 minutes and the greens are soft and tender. Add a few cups of the beans to the pan and cook together for a few minutes, until the beans have warmed through. Remove from the heat and season with a squeeze or two of lemon, and a few pinches of salt.

Step 3

Slice the ham to 1/2" thickness. Serve with a little dijon mustard and warm, buttered biscuits!