black eyed peas recipe
The Best black eyed peas recipe
What I appreciate most about black eyed peas is how versatile they are. You can serve them over rice, with cornbread, or even just on their own with a side of greens. They’re also incredibly nutritious—high in fiber, protein, and essential vitamins like folate and iron. Plus, they’re budget-friendly, which is always a win. My family loves the smoky, savory taste, and I love that it’s a meal that keeps everyone full and happy without a lot of fuss. Whether it’s a quick weeknight dinner or a cozy meal with friends, this recipe always delivers.
Southern-Style Black Eyed Peas
A hearty and flavorful dish featuring tender black eyed peas simmered with smoky bacon, onions, and spices. This classic Southern recipe is perfect for a comforting meal or as a side dish for holidays and gatherings.
🥘Ingredients
- 1 lb (450g) dried black eyed peas, soaked overnight or quick-soaked
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 2 cups chicken or vegetable broth
- 1 (14.5 oz) can diced tomatoes
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp salt, or to taste
- ½ tsp black pepper
- 1 tbsp apple cider vinegar
- 2 cups water
- Chopped fresh parsley
- Hot sauce
- Cooked rice for serving
👨🍳Directions
-
1
If using dried black eyed peas, drain and rinse them after soaking. For a quick soak, cover peas with water, bring to a boil for 2 minutes, then remove from heat, cover, and let sit for 1 hour. -
2
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot. -
3
Add the diced onion, garlic, and bell pepper to the pot with the bacon drippings. Sauté for 4-5 minutes until the vegetables soften. -
4
Stir in the black eyed peas, diced tomatoes (with juice), broth, water, smoked paprika, thyme, bay leaf, salt, and black pepper. Bring to a boil. -
5
Reduce heat to low, cover, and let simmer for 30-35 minutes, stirring occasionally, until the peas are tender. If the mixture becomes too thick, add a little more water or broth. -
6
Once the peas are tender, stir in the apple cider vinegar and the reserved bacon. Taste and adjust seasoning if needed. Remove the bay leaf before serving. -
7
Serve hot, garnished with fresh parsley and hot sauce if desired. Pair with cooked rice or cornbread for a complete meal.
🔧Equipment
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring spoons
- Ladle
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Southern-Style Black Eyed Peas Works
❓ Frequently Asked Questions About Southern-Style Black Eyed Peas
1. What are black-eyed peas, and can I use canned ones for this recipe?
Yes, you can use canned black-eyed peas for convenience! They’re pre-cooked and just need rinsing to remove excess sodium. If using dried peas, soak them overnight or use the quick-soak method (boil for 2 minutes, then let sit for 1 hour) before cooking. Black-eyed peas are a type of legume with a mild, earthy flavor and a slightly firm texture, perfect for stews, salads, or Southern-style dishes.
2. How long does it take to cook black-eyed peas from scratch?
Dried black-eyed peas typically take 45–60 minutes to cook on the stovetop after soaking. If you skip soaking, they may take 1–1.5 hours. For a pressure cooker (Instant Pot), they cook in 10–15 minutes with a natural release. Canned peas only need 5–10 minutes of simmering to heat through and absorb flavors.
3. What’s the best way to season black-eyed peas for a flavorful dish?
Black-eyed peas pair well with smoky, savory, and slightly spicy flavors. Classic seasonings include:
– Smoked ham hock, bacon, or turkey (for depth)
– Onions, garlic, bell peppers, and celery (the “holy trinity” of Southern cooking)
– Cajun/Creole spices (paprika, cayenne, thyme, bay leaf)
– Hot sauce or vinegar (for brightness)
– Salt and black pepper (added toward the end to avoid toughening the peas)
4. Can I make black-eyed peas in a slow cooker or Instant Pot?
Absolutely! Both methods work great:
– Slow cooker: Combine soaked peas, broth, meat (if using), and seasonings. Cook on low for 6–8 hours or high for 3–4 hours.
– Instant Pot: Use the “Beans/Chili” setting for 10–15 minutes (soaked) or 25–30 minutes (unsoaked) with a natural release. Add salt and acidic ingredients (like tomatoes) after cooking to prevent tough peas.
5. What are some common variations or add-ins for black-eyed peas recipes?
Customize your dish with these popular add-ins:
– Greens: Collard greens, kale, or spinach (stirred in at the end)
– Tomatoes: Diced fresh tomatoes or canned fire-roasted tomatoes
– Corn: For a Southern-style “Hoppin’ John” (traditionally served with rice)
– Jalapeños or hot sauce: For heat
– Cheese: Crumbled feta or shredded cheddar (for topping)
– Rice or cornbread: To serve alongside for a complete meal
