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Black-Eye Pea Succotash

Black-eye peas are consumed on the first of a new year and are thought to bring prosperity and good luck for the upcoming year. Traditionally, at the restaurant on New Year's Day, Brennan's of Houston will serve a Hoppin John as a lagniappe to all our guests before the start of their meal.

If you decide to make a big batch of black-eyed peas at home and want another way to prepare the leftover, this succotash is a great accompaniment to any meal. 


Black-Eyed Pea Succotash


4 Pieces     Bacon, Sliced & Cut into 1/2" Pieces

3 Cups       Black-Eye Peas, cooked until tender

1 Tbsp        Vegetable Oil

1/2 Cup      Yellow Onion, small dice

1/2 Cup      Green Bell Pepper, small dice

1 Cup         Fresh Cut Corn

1 Cup         Okra, Sliced 1/4" Rounds

1 Each        Tomato, peeled, seeded & diced

1 Tsp          Garlic, minced

to taste       Salt & Pepper

Dash           Tabasco Sauce

1 Cup          Heavy Cream

1/2 Cup       Grated Parmesan Cheese



In a sauté pan, cook bacon until crisp; add the vegetable oil, onion and bell pepper. 

Sauté for two minutes. Add the corn, garlic, and okra then sauté another two minutes. 

Add the black-eyed peas and sauté until hot.

Add heavy cream, cheese, tomato, Tabasco, and cook until hot and creamy.

Season with salt and pepper.