If you’ve never tried authentic Southern Black Eyed Peas, you’re in for a treat! Slowly simmered in a rich, smoky broth, they are insanely flavorful and tender as can be.
Ellen’s Notes
Growing up in Louisiana, my family always enjoyed black-eyed peas and cabbage on New Year’s Day for good luck and prosperity. The peas symbolize coins, while the cabbage represents paper money for the year ahead.
Of all the variations I’ve ever had, this easy black eyed peas recipe is my favorite! Starting with bacon is key, because then everything gets that touch of salty, savory bacon flavor. And the medley of spices and aromatic vegetables just makes everything all the more mouthwatering. Slowly simmering your peas is the key, this is one dish you just can’t rush!
Key Ingredient Notes
Find the full printable recipe with specific measurements below.
- Black Eyed Peas: Use dried black eyed peas, not canned, as they absorb the smoky broth and seasonings much better! It’s important to soak the dried peas before cooking. Follow the directions on the package, or check my notes below.
- Bacon: If you decide not to use bacon, you’ll need to supplement with a tablespoon or so of cooking oil to sauté the veggies with.
- Onion: Use a yellow for a slightly sweeter flavor or a white onion for full-on savory.
- Celery: Always give your celery a little rinse before chopping. My mom always added in the chopped celery leaves for more flavor, so I do too.
- Green Pepper: You can use a green bell pepper or jalapeño, depending on your spice preference. Remove the seeds from the jalapeño if you like mild heat.
- Ham Steak: You can always use leftover holiday ham if you have any. A ham hock or ham bone can also be added to simmer with the beans for even more flavor.
How To Make Black Eyed Peas
Scroll down to the printable recipe card for full instructions.
Rinse and sort first. Rinse the black eyed peas and sort through them to remove any cracked peas or debris.
Soak the beans overnight or do a quick soak. Overnight in the fridge is always the best and easiest method. Be sure to drain and rinse the beans before adding them to the pot.
Overnight Soak: The night before, add the dried beans to a large bowl. Cover the beans with cold water and set in the fridge overnight.
Quick Soak: Place the beans in a large pot with 10 cups of water, bring to a boil, and cook them for 2 minutes. Remove the pot from the heat, cover, and let the beans stand for at least one hour.
Sauté your onions, garlic, and any bell pepper first. Let them cook in the bacon grease until they soften and become fragrant. This creates the flavor base
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Simmer gently. Once boiling, reduce to a low simmer and partially cover the pot. A hard boil can break the peas and make them mushy instead of creamy.
Stir occasionally, but not constantly. Stir every 15 to 20 minutes to prevent sticking, but don’t over-stir. Too much agitation can cause peas to split and thicken the broth too quickly.
Give them a taste to see if the beans are done. If they’re still firm in the center, keep simmering, even if the clock says they’re “done.” Perfectly cooked black eyed peas should be tender and creamy.
Adjust seasonings at the end. Add salt, pepper, or Cajun seasoning after cooking rather than before to avoid accidentally over‑salting.
Let them rest before serving. While optional, once they are done cooking, I like to turn off heat and let the pot sit for 10 to 15 minutes. This allows the peas to soak up even more flavor.
Variations To Try
- Smoked Turkey: Swap ham hock or bacon for smoked turkey for a lighter smoky flavor. You could also use smoked turkey sausage!
- Vegetarian: Skip the meat and use vegetable broth with smoked paprika or liquid smoke for depth.
- Creamy Style: Mash some peas in the pot near the end to thicken the broth and create a creamier texture.
- Cajun Spice: Use Cajun seasoning to give your beans some cajun flare.
- Crockpot: Sauté the veggies, then add everything to the slow cooker. Cook on low for 6 to 8 hours, or high for 3 to 4 hours, until peas are tender.
What To Serve With Black Eyed Peas?
Black-eyed peas pair best with classic Southern sides like cornbread and greens. Cornbread is perfect for soaking up the flavorful broth, while collard, turnip, or cabbage greens add a hearty, slightly bitter contrast that balances the dish beautifully.
Making Ahead and Storing Leftovers
Like many bean dishes, this black eyed peas recipe tastes even better the next day! They are perfect for making the day before and then reheating when you’re ready to serve.
Wait for them to fully cool to room temperature, then store in an airtight container in the fridge for up to 4 to 5 days. Or you can freeze them in freezer‑safe containers up to 3 months.
Keep in mind that they will absorb the broth the longer they sit. This is what gives them even more flavor! But if they thicken too much, you can always add more broth when you reheat them.
Southern Black Eyed Peas
Ingredients
- 6 strips bacon
- 1 medium onion, diced
- 3 stalks celery, chopped
- 1 small green bell pepper, diced, or 2 jalapeños (seeds removed for mild heat)
- 1 teaspoon minced garlic
- 1 8 oz ham steak (or leftover ham), cubed, can add a ham hock/ham bone for even more flavor
- 16 oz dried black eyed peas, soaked and rinsed (directions in notes)
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 4 cups chicken broth
- salt and pepper, or cajun seasoning, to taste
- green onions, sliced, optional garnish
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Instructions
- In a large heavy bottomed pot, like a dutch oven, add the bacon and cook over medium heat until crispy, about 5 minutes. Using a slotted spoon, scoop out the bacon pieces and set aside, keeping the bacon grease in the pot.
- Add the onion, celery, and bell pepper to the hot bacon grease and sauté for 3 to 4 minutes, until starting to soften. Add the garlic and sauté for 30 seconds more.
- Stir in the ham, black eyed peas, oregano, paprika, garlic powder, onion powder and broth. Bring to a boil, then lower the heat and simmer for 45 minutes or until the peas are tender.
- When ready to serve, stir in half of the crispy bacon and season with salt and pepper, to taste. Serve immediately topped with more crispy bacon and fresh chopped green onions, if desired!
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Notes
Nutrition
More Easy Vegetable and Bean Recipes You’ll Love
- Navy Bean Soup – Tender white beans and smoky ham.
- White Bean Salad – Made flavorful with lemon, garlic, and fresh herbs.
- Green Beans with Bacon – Onion, garlic, and bacon. Need I say more?
- Crockpot 15 Bean Soup – Another easy way to cook dry beans!
- Southern Baked Beans – Sweet, smokey, and of course loaded with bacon.
- Crockpot Ham And Bean Soup – So good with a hunk of crusty bread.
Love this recipe! Can’t wait to make it again for New Year’s Eve!