First, those peas need a rinse. Treat them right—nobody wants a gritty start to their new year. Then, follow the package instructions like you’re assembling furniture from IKEA. Soak them, cook them in about 6 cups of water, and don’t skimp on the timing. When they’re done, drain them and save the cooking water. Seriously, it’s like stock but better—trust me.

Grab your favorite enameled cast iron pot (or any sturdy pot that can handle your wild cooking style). Set it over medium heat and toss in the sausage and onion. Cook until the onions are golden brown and the sausage looks almost crispy—basically, right before it starts auditioning for “Best Supporting Ingredient.” Drain off the excess fat unless you’re aiming for “slick soup vibes.”

Here’s where the fun starts. Add the brown sugar first and stir it in like you mean it. Then comes the mustard—yes, mustard, trust the process. Finally, the barbecue sauce enters the chat. Stir each ingredient in one at a time until your pot smells so good you consider skipping the rest of the steps and just grabbing a spoon.

Remember that pea water you saved? It’s time to reunite it with its legume buddies. Add it back in, slowly, until your mixture has the consistency of a hearty soup. Usually, ½ to ¾ of the reserved liquid does the trick, but you’re the boss here. Stir it well and make sure everyone in the pot is getting along.

Cover that pot with a lid or foil (or both if you’re feeling fancy), and pop it into a preheated 300°F oven. Let it bake for 1 to 1 ½ hours. This is your time to relax, sip something bubbly, and congratulate yourself on your culinary genius.

When the timer goes off, pull out your pot of glory. Give it a stir, grab a bowl, and dish it out. Bonus points if you serve this with cornbread, because every hero needs a sidekick.

Congratulations—you’ve just created the ultimate New Year’s comfort dish. Now dig in and enjoy all that good luck you’re about to eat. 🎉