Black‑eyed peas are a staple of Southern soul food, traditionally eaten on New Year's Day for good luck and prosperity. Their roots trace back to West African cuisine, brought to the American South by enslaved people, and they have become a symbol of comfort and community.

In the Deep South, black‑eyed peas are often cooked with smoked pork, ham hocks, or turkey necks and served over rice. In coastal areas, they may be flavored with seafood or served with collard greens. Each region adds its own preferred smoked meat and spice blend.

They are typically served as a main side dish alongside fluffy white rice and a slice of buttery cornbread. The beans provide a savory, slightly spicy base, while the cornbread adds a sweet, crumbly contrast.

Black‑eyed peas are most famously eaten on New Year's Day for luck, but they also appear at family gatherings, Sunday dinners, and holiday meals throughout the year as a comforting staple.

Authentic ingredients include dried black‑eyed peas, smoked pork (bacon, ham hock, or turkey neck), onion, bell pepper, garlic, and chicken bouillon. Acceptable substitutes are canned peas (drained), smoked turkey thighs, or vegetarian smoked paprika for a meat‑free version.

Pair them with collard greens, fried catfish, macaroni and cheese, or a simple garden salad. A side of sweet potato casserole also complements the savory beans nicely.

Common mistakes include under‑cooking the peas, over‑salting the broth, and adding all the vegetables at once, which can make them mushy. Also, using too much bacon fat can make the dish greasy; reserve only what you need.

Bacon renders quickly and adds both smoky flavor and crisp texture, making the dish faster to prepare. A ham hock requires a longer pre‑cook to become tender, which the video streamlines by using bacon.

Yes, the beans can be cooked a day ahead. Cool them to room temperature, then refrigerate in an airtight container. Reheat gently on the stove with a splash of broth, stirring until hot.

The peas should be tender but still hold their shape, with a creamy broth that coats each bean. The vegetables added at the end should remain slightly crisp and colorful.

The YouTube channel In The Kitchen With Gina Young focuses on approachable Southern comfort food, quick weeknight meals, and family‑friendly recipes that blend traditional flavors with modern twists.

Gina Young emphasizes simplicity and speed, often using pantry staples and minimal equipment while still honoring authentic Southern flavors. Her videos are upbeat, personal, and include practical tips for home cooks of all skill levels.