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White bowl of cooked brothy Rancho Gordo Super Lucky Black Eyed Peas, on a wooden table
Cooked Rancho Gordo  Black Eyed Pea with tortilla chips, onion, avocado, and cilantro

Super Lucky 2024 Black Eyed Pea

$ 6.25

Free shipping on orders $50+

For the best luck, Southerners know that Black Eyed Peas on New Year's Day mean good luck in the coming year. Easy to make and easy to enjoy. 

Whether you are a traditionalist and insist on a ham hock or a modern hipster cooking with just some aromatics and sea salt, eating Black Eyed Peas on the first day of the year is one of the best gifts of the south. And frankly, this country can use a little luck this year!

A type of cowpea, Black Eyed Peas are believed to be native to Africa. They became an important food source in the American South sometime during the 17th or 18th centuries and at some point, they became a traditional good luck meal on New Year's Day.

Cooking Suggestions

Soups, stews, salads, Hoppin' John

From the Rancho Gordo Kitchen

Black Eyed Peas are traditionally paired with pork products, like bacon or ham, but they also shine in meatless stews and seasonal salads.

Cooking Instructions

Check peas for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot, etc.) in olive oil. Add peas and enough water to cover by about 2 inches. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 30 to 90 minutes. Salt when the peas start to soften. A pre-soak of 2 to 4 hours will lessen the cooking time.

Similar to


Latin name

Vigna unguiculata subsp.unguiculata

Country of origin


"A few factors turned (chef Tanya) Holland from a black-eyed pea skeptic to believer. Firstly, she found her preferred purveyor, Napa’s esteemed Rancho Gordo, whose “black-eyed peas are game-changing in terms of flavor,” she says. “I just love the earthiness of them.”"

Emily Saladino


Super Lucky 2024 Black Eyed Pea

$ 6.25
Shipping Details

Free Shipping on each order $50 and over

FedEx Ground shipments, and one shipping location per order.

For orders less than $50: 
Our flat-fee shipping charges via FedEx Ground is $11 (regardless of weight)
One pound or One Thousand pounds, it's the same price. 

Our flat-fee shipping charge via US Postal Service is as follows:
$11 each 15 pounds
All shipments to Hawaii, Alaska, P.O. boxes, and APO/FPO/DPO addresses must go via USPS.

I just placed my order. When will I get my shipment?

It normally takes us 1 to 3 business days to process orders. If we are experiencing further shipping delays, we will add a note to the checkout page with further information.

We process and ship orders from Northern California Monday through Friday, via FedEx or US Postal Service. A shipment can take from 2 to 5 working days to be delivered after it leaves our warehouse, depending on where you live and what shipping service you selected. Please call us (707/259-1935) to arrange for faster shipping if you need your order to arrive sooner. 

Express Shipping?

Please call us (707/259-1935) to arrange for faster shipping if you need your order to arrive sooner. 

The Rancho Gordo Story

You Can Blame it All on the Dutch

I was shopping one August for tomatoes and, despite Napa being one of the world's most magnificent agricultural regions, all the tomatoes were from a hothouse in Holland! Worse, they were hard and pale pink instead of the ripe tomatoes I was craving. I started to grow my own tomatoes and this eventually led to beans.

My first harvested heirloom bean was Rio Zape. They were pretty and easy to grow but I had no idea what to expect when I cooked them. They were similar to the pintos I liked but there was so much more going on. Hints of chocolate and coffee mixed with an earthy texture made my head spin. I was blown away by Rio Zape and the other heirloom beans I was growing, but also really confused why they were such a big secret. I took the beans to the farmers market, organizing things on my kitchen table. Soon there was a warehouse, followed by more markets and mail order. It seems we had struck a nerve. People agreed that heirloom beans were worth saving, growing and cooking. Currently our warehouse, a retail shop, and offices are in Napa, California, and a stop here is part of many tours of the wine country. 

All of my agricultural pursuits have been based on being someone who likes to cook but gets frustrated by the lack of ingredients, especially those that are native to the Americas. One of the things that originally drew me to beans was the fact that they are indigenous to the Americas. It seems to me these indigenous ingredients should be familiar, if not common. American cuisine is re-inventing itself and I'd love to include ingredients, traditions and recipes from north and south of the border as part of the equation. I love the concept of The Americas. I feel as if it's just as important as the European heritage many of us share.

You can read more about the Rancho Gordo story here.


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