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Black-eyed peas are a Southern tradition you won’t want to pass up. Cooked low and slow with smoky pork and a few simple spices, this delicious country fare will bring you good luck and tantalize your taste buds all year round.
These southern-style beans are notoriously eaten on New Year’s Day in the South. They are said to bring us good luck, but we enjoy these beans all throughout the year! Although I will be the first to say it isn’t New Year’s Day without these delicious beans, I am always amazed by the simplest of dishes that really pack a punch on the palate—why, in a deliciously good way, of course!
Smoky pork, a little garlic, salt, pepper, chicken stock, and black-eyed peas make up this comfort dish—my husband‘s favorite! He loves me to make Southern-fried pork Chops, white rice, and tomato gravy to go along with this meal! And you can’t forget the cornbread! To him, this is all heaven on a plate.
These little beans can be hard to find fresh this time of year. When they are in season, I like to get them and freeze them. We have a local produce company that I can buy in 8-pound bags already shelled, cleaned, and frozen nice and fresh! This is my favorite way to get them. If you cannot find fresh or frozen varieties, dried varieties are readily available in the store as well. They are scrumptious any way you get them!
Black Eyed Pea Recipe Ingredients
- Black Eyed Peas: Go for fresh black-eyed peas when they’re in season or if I can find them fresh frozen—they add such a nice they are my second choice. Dried Black Eyed Peas are the most common and give a delicious, classic creamy flavor. You can also find frozen peas in many stores, which make a great shortcut, though they’re often dried peas that have been pre-cooked and frozen. I love using fresh-frozen black-eyed peas from my local source, Southwestern Produce, and they’re available in FL, AL, and GA if you’re nearby!
- Thick Cut Bacon: Adds smoky goodness throughout. Dice to get bites of bacon throughout or leave the slices whole if you just want the flavor and you can remove them for serving.
- Ham Bone/Shank or Ham Hock: This is the heart of the dish’s savory flavor. A meaty ham bone is ideal, but a hock or shank works too—just use what you have on hand. I always shred the meat after it cooks down and remove the bone for serving.
- Onion: Adds sweetness and depth. Sauté in bacon grease until just softened for the best flavor.
- Garlic: I use fresh minced garlic, but you can use jarlic or even garlic powder if that is what you have on hand.
- Seasoning: Simple and classic—kosher salt, black pepper, and a touch of red pepper flakes for heat if you like it spicy.
- Chicken Broth: Chicken broth really adds so much flavor to the beans. You can always use water if that is what you prefer. Go with 5 cups if using fresh or frozen peas. Just remember with peas on the stovetop you do have to take a peak every once in a while and may need to adjust the liquid as they cook for the consistency you love.
How to prepare dried black eyed peas
For black-eyed peas packed with flavor, it all starts with soaking your dried peas. Trust me, this step makes all the difference! Soaking softens the peas, brings out their natural flavor, and gives you a creamier texture. There’s two methods you can use to soak peas:
Overnight Soak Method for Black-Eyed Peas
If you can plan ahead, go for the overnight soak by covering the peas with cold water in a large bowl, leaving them about 2-3 inches of water to absorb as they rest overnight.
Quick Soak Method for Dried Black-Eyed Peas
Here’s how to do it: place your peas in a large pot, cover them with water (at least a couple of inches), and bring it all to a boil. Once it’s bubbling, turn off the heat, cover the pot, and let the peas rest for about an hour.
After either method, just drain and you’re ready to move on with the recipe!
How to Make Southern Black Eyed Peas
Step 1 | Cook Bacon
Now, grab a Dutch oven or large pot, set it over medium-high heat, and add your diced bacon. Let it cook until it’s crispy, about 5-7 minutes, depending on how you like it.
If you prefer not to have little bacon bits in the final dish, you can leave the slices whole to infuse flavor, then remove them before serving.
Once the bacon is cooked, remove it from the pot but leave all that flavorful bacon grease behind—it’s liquid gold!
Step 2 | Cook Onion, Garlic and Add Seasonings
In that bacon grease, sauté the diced onion for just a minute or two, until it’s translucent and starting to smell incredible.
Then, add in your minced garlic and cook for another minute, stirring so it doesn’t burn.
Now, it’s time to add some seasoning: stir in kosher salt, black pepper, and a pinch of red pepper flakes if you want a little kick.
Step 3 | Add Ham, Chicken Broth and Black Eyed Peas
With your base ready, add a ham bone, shank, or ham hock to the pot, along with your chicken broth. If you’re using fresh or frozen peas, go with about 5 cups of broth to start, as you can always add more if needed.
Add the peas to the pot, cover, and bring everything to a boil over medium-high heat.
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Step 4 | Bring to a Boil, Then Let Simmer
Once it’s boiling, reduce the heat and let it simmer.
Let the peas cook, stirring occasionally and keeping an eye on the liquid level. Dried peas typically take 1-2 hours to become tender, depending on their age and freshness. Fresh or frozen peas will likely need less time.
If the broth starts to reduce too much, add a bit more to keep things from drying out.
Step 5 | Taste, Adjust Consistency, and Serve
Give the peas a taste and adjust salt & pepper, if you like.
Then, check the consistency of your peas and broth. If you like it brothy, simply add a bit more broth or water and stir until it’s to your liking.
Remember, these peas will thicken up as they cool, so you may want to give it a few minutes before deciding to add any extra liquid or to blend any to make them creamier.
If you’re still craving a creamier texture, you have a couple of options: use an immersion blender right in the pot to blend some of the peas, or scoop out about a cup with some broth and mash it with a potato masher or in a blender, then stir it back in.
Just keep in mind if the peas will be simmering to keep warm they will break down a little further and get creamier naturally. I recommend doing this just before you are ready to serve if needed.
And there you have it—a warm, comforting pot of black-eyed peas, perfect for any Southern meal!
Black Eyed Peas Recipe Variations
- Spicy Kick: Add some diced jalapeños or a few dashes of hot sauce for a nice spicy twist. You can also increase the red pepper flakes if you like it even bolder!
- Smoky Flavor: Try adding smoked sausage or smoked turkey for extra smoky depth. Just slice and sauté it along with the bacon for an extra layer of flavor.
- No-Pork Option: Use a Smoked Turkey Leg in place of the bacon and ham bone. You will need to add in avocado or oil to saute you veggies, but otherwise cook the same.
- Vegetarian: Skip the bacon and ham, and use vegetable broth instead of chicken. To boost the savory flavor, add a splash of liquid smoke or smoked paprika.
- Creamy Southern Style: For ultra-creamy black-eyed peas, stir in a little heavy cream near the end of cooking. It adds a silky texture and mild richness to the broth.
- Add Greens: A handful of fresh collard greens, kale, or turnip greens added during the last 15-20 minutes of cooking gives a pop of color and a dose of nutrients.
- Tomato-Based: Add a can of diced tomatoes (with juices) for a tomato-infused broth. This works especially well with the addition of smoked sausage for a Southern Creole vibe. You can even add in a tablespoon of creole seasoning.
How to Serve This Southern Black Eyed Peas Recipe
To really enjoy these black-eyed peas, serve them up with some classic Southern sides. I love them with a slice of buttery cornbread to soak up that flavorful broth—it’s just the perfect combo! Add some creamed corn casserole or sautéed cabbage on the side, and you’ve got a cozy, down-home meal.
For New Year’s, serve your black-eyed peas with pork chops or ham and collard greens for that traditional Southern good luck plate. And if you’re looking for something simple, spoon them over rice for an easy, comforting bowl that hits the spot every time!
How to store Southern Style Black Eyed Peas
To store any leftover black-eyed peas, first let them cool completely. Transfer them to an airtight container, and refrigerate for up to 4-5 days. When you’re ready to enjoy them again, reheat gently on the stove over low heat, adding a splash of water or broth if they’ve thickened up too much.
To freeze Place them in a freezer-safe container or heavy-duty zip-top bag, leaving a little room for expansion. They’ll keep well in the freezer for up to 3 months. To reheat, let them thaw overnight in the fridge, then warm on the stove until heated through.
Black Eyed Pea Recipe FAQs
In the South, eating black-eyed peas on New Year’s Day is all about welcoming good luck and prosperity for the year ahead. This tradition goes way back, and for many families (mine included!), it’s a must-have dish to kick off the new year. Paired with collard greens for wealth and cornbread to symbolize gold, it makes a comforting, soul-warming meal that’s rich in flavor and Southern history. Every bite is meant to bring a little more luck, and who wouldn’t want to start the year that way?
Technically no, you don’t have to soak dried black-eyed peas, but I highly recommend it if you have the time. Soaking helps soften them up, cuts down on cooking time, and gives you a creamier texture. If you’re short on time, you can always do a quick soak by boiling them briefly, then letting them sit in hot water for about an hour. Soaking isn’t a must, but it does make a difference!
Black-eyed peas usually take about 1 to 2 hours to cook on the stovetop, depending on their freshness and whether they’ve been soaked. Soaked peas generally cook faster, around 1 to 1.5 hours, while unsoaked peas can take 2 hours or more hours. Keep an eye on them and add more liquid if needed to keep them tender and flavorful. If you’re using fresh or frozen peas, they often cook in under an hour.
Bean Recipes to Try
- Southern Style Baby Lima Beans
- Southern Style Green Beans
- Charro Beans | Instant Pot & Stove Top
- Instant Pot Garlic Butter Green Beans
- Hot Dog and Hamburger Cowboy Beans
Please Pin Southern Collard Greens for Later and Share
Desserts for any Delicious Occasion
Black Eyed Peas Recipe (Southern Style)
Ingredients
- 2 pounds Fresh or Frozen Black-Eyed Peas, Or 1 pound dried peas
- 4 slices bacon, cut in pieces
- 1 Ham Bone with Meat, Ham Hock or Shank
- ¼ cup yellow onion, diced
- ½ tsp garlic, minced
- 1 ½ tsp salt, or to taste
- ¼ tsp black pepper
- 32 ounces chicken stock or broth or more as needed to cover beans or add to beans
Instructions
- Pre Soak beans if using dry beans.
- In a large Dutch oven, saute bacon for 1 to 2 minutes. Add in onion and saute until translucent, about 1 minute. Add garlic and saute 1 minute.
- Add in ham bone, black-eyed peas, salt, pepper, and chicken stock to cover peas. Bring to a boil, reduce heat to simmer for 1 to 1.5 hours or until tender and flavorful stirring occasionally.Add water or more chicken stock as needed if peas cook out to much liquid).
- Serve with spicy vinegar or hot sauce as desired.
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Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Super Yummy! This is the only way I make them now!
Thank you, Julie! I am happy to hear they are your go-to black eyed pea recipe now!
Excellent dish! Flavor and easy to execute.
Thank you, Linda!
Totally enjoyed this awesome dish! Flavor is not sacrificed because of ease to preperation.
Thank you, Linda!
I’m an experienced grocery clerk (30 years on the night crew) that knows to order extra black eyed peas (and cut okra and gumbo filé) for the new year… but at the same time I’m completely out of the loop on the tradition. (We learn to order extras of whatever products are demanded by customers for various holidays, even when we don’t get the reasons why.)
This year, I decided to try a few recipes. Your black-eyed peas recipe was delicious. I added Pickapeppa sauce as a hot spice.
I still don’t get the tradition, but I do like the result. It’s a great compliment for a grilled meat.
I am with you, tradition or not you can’t beat some good peas! I have learned over the years to get them ordered. I over ordered this year, but we will enjoy them all year. They are put up in the freezer for later use. We often grill ribs to go with our peas. They are also delicious with fried pork chops with rice and tomato gravy!
Speaking of okra and Gumbo – Now you have me wanting some (I love okra anyway you cook it)! I guess it getting fairly close to that time of year (Fat Tuesday – another tradition lol)!
I know a delicious batch of peas and this is it! Delicious.
Thank you! Coming from amazing cook that means the world to me! <3
LOVE LOVE YOUR RECIPES
Thank you Betty! I really appreciate that so much!