Cajun Trinity Black-Eyed Peas

In the South, we traditionally eat greens and black-eyed peas on New Year's Day for prosperity. But don’t stop there… Our rendition, full of South Louisiana flavors from our Taste the Seasons Cajun Trinity mix, can be enjoyed throughout the year!


2 tablespoons vegetable oil

1 pound pickled pork, cut into 1/2-inch cubes

1 package Taste the Seasons Cajun Trinity mix

1 (14.5 ounce) can diced tomatoes with juice

6 cups chicken broth

1 pound dried black-eyed peas, rinsed and sorted


In a large pot, heat vegetable oil; add pickled pork and sauté until browned. Add Cajun Trinity mix, diced tomatoes with juice, and chicken broth. Bring to a boil.

Stir in black-eyed peas and return to a boil. Cover and reduce heat to a simmer for 1 1/2 to 2 hours or until the peas are tender, stirring occasionally. Add more liquid, if needed.

Note: Diced ham may be substituted for the pickled pork.

Makes 8 servings