In the Southern United States, black‑eyed peas are traditionally eaten on New Year's Day for good luck and prosperity. The dish dates back to African‑American and African‑Caribbean culinary traditions, where peas symbolized wealth and the pork added abundance.

Southern variations range from the simple boiled peas with a splash of vinegar to richer versions that include smoked ham hocks, bacon, and sausage. Some regions add collard greens, while others finish the dish with a splash of hot sauce or a dash of Creole seasoning.

Traditionally, the peas are ladled over a mound of steamed white rice or served alongside cornbread. They are often accompanied by collard greens and a slice of cornbread, completing the classic “Hoppin’ John” style plate.

Black‑eyed peas are most closely tied to New Year's Day, but they also appear at other celebrations such as weddings, family reunions, and holiday gatherings where a hearty, comforting side is welcomed.

The use of an Instant Pot dramatically cuts down the cooking time while still delivering the deep, smoky flavor from bacon, smoked sausage, and a smoked pork neck bone. The optional cream adds a velvety finish that isn’t typical in traditional stovetop versions.

Common errors include not rendering enough fat from the bacon, which leaves the aromatics dry, and not allowing a full natural pressure release, which can result in tough peas and a hard neck bone. Also, be sure the peas are fully submerged in broth to prevent burning.

A smoked neck bone provides both meat and marrow, giving a richer gelatinous broth than a ham hock. It also imparts a deeper smoky flavor that complements the bacon and sausage, creating a more layered taste profile.

Yes, the stew can be prepared a day ahead. Cool it quickly, store in an airtight container in the refrigerator for up to 4 days, and reheat gently on the stovetop or in the Instant Pot on Sauté mode. It also freezes well for up to 2 months.

The peas should be tender but still hold their shape, and the broth should be thick enough to coat the rice. The smoked neck bone should be so tender that the meat falls off easily, and the overall color should be a deep, earthy brown with specks of paprika.

Chef Alden B focuses on quick, flavor‑forward Southern and comfort‑food recipes, often using modern kitchen tools like the Instant Pot to streamline classic dishes for busy home cooks.

Chef Alden B emphasizes speed without sacrificing authenticity, frequently incorporating pressure‑cooking techniques and minimal‑prep shortcuts while still honoring traditional ingredients and flavor profiles.