This post may contain affiliate links. Please read our disclosure policy.
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.
Nikki’s Recipe Rundown
- Taste: Rich, smoky, and perfectly seasoned—classic Southern comfort!
- Texture: Creamy and tender, just right for soaking up that savory broth.
- Ease: Simple steps with big flavor payoff—hard to beat.
- Pros: Budget-friendly, easy to adapt, and great for feeding a crowd.
- Considerations: Requires some simmering time, especially if you’re using dried peas (they need a good soak to be tender), so plan ahead.
- Recipe Repeatability: Absolutely—this one’s a keeper you’ll want to make every New Year’s (or anytime you’re craving southern comfort food)! It gets rave reviews!
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 them 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 you can find them fresh frozen—they add such a nice brightness to the dish and are my first choice. Dried black-eyed peas are the most common option and have a delicious, classic, creamy flavor. You can also find frozen black-eyed 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. 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!
Want to Save this Recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
By submitting this form, you consent to receive emails from Soulfully Made.
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 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.
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.
Once cooking is complete, remove the ham bone. Then, remove the meat from the bone and shred it with two forks.
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.
Once the peas are the consistency you like, add the ham meat back into the pot and give it a stir.
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 instead of the bacon and ham bone. You will need to add in avocado or oil to saute the veggies, but otherwise, you will 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 smoked sausage for a Southern Creole vibe. You can even add 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: First, let any leftover black-eyed peas 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 them 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
Hungry for more easy, home-cooked, delicious recipes?
Sign up for my free recipe club to get family-friendly recipes in your inbox each week! Find me sharing daily meal-time inspiration on Pinterest, Facebook, Instagram, and Twitter.
Black Eyed Peas Recipe (Southern Style)
Ingredients
- 1 pound dried black-eyed peas, (or 1.5 to 2 pounds fresh black eyed peas)
- 3 to 4 slices bacon, cut in pieces
- 1 ham bone with Meat, (ham hock or ham shank)
- ½ cup yellow onion, diced
- 2 cloves garlic, minced (or 2 teaspoons garlic)
- 1 to 1 ½ teaspoon salt, (or to taste)
- ½ to 1 teaspoon black pepper, (or to taste)
- 5 – 6 cups chicken stock , (add more broth or water as needed when cooking)
Instructions
- Soak Peas (if using dried peas): There are two methods you can use for soaking. For the overnight method, cover the peas with cold water by 2 to 3 inches in a large bowl and let them sit until morning. If you’re short on time, go for the quick soak: bring 6-7 cups of water to a boil in a big pot, add the peas, and then take it off the heat. Let them rest in the hot water for 30 minutes to an hour. When done soaking, drain the water and set the peas aside. Either way I like to add the salt to the peas while they are soaking.
- To a Dutch oven or large pot, over medium-high heat, add diced bacon and saute until crispy (or the way you like it), about 5-7 minutes. Remove the bacon, but leave the bacon drippings in the pan. (You can also reserve some of the bacon pieces for the garnish.If you do not like bites of bacon in the peas, leave the slices whole so that you get the flavor and then remove them for serving.3 to 4 slices bacon
- To the bacon grease, add the diced onion and cook for 1 – 2 minutes, until translucent and fragrant. Then, add the minced garlic and cook for another minute.½ cup yellow onion, 2 cloves garlic
- Next, add the salt, black pepper, and red pepper, if using, and stir into the onions and garlic.1 to 1 ½ teaspoon salt, ½ to 1 teaspoon black pepper
- Add the ham bone or shank and chicken broth (I decrease to 5 cups if using fresh or frozen peas and add more liquid if needed). Then, add the rinsed soaked dried peas, fresh, or frozen peas to the pot. Cover with a lid and bring to a boil over medium-high heat.1 ham bone with Meat, 5 – 6 cups chicken stock, 1 pound dried black-eyed peas
- Once boiling, reduce to a simmer. Continue to cook, stirring occasionally and checking as the liquid may begin to evaporate as the peas get tender. This usually takes 1 -1 ½ and up to 2 hours or until peas are fork tender. Add in more broth or water if needed.Cook time can vary based on the freshness/age of the peas.
- When cooking is complete, remove the ham bone. Remove meat from the bone and shred with two forks.
- Check the peas and liquid to make sure the consistency is just right. If you like them on the brothy side, stir in more broth or water until they look how you want it. For a thicker texture, you’ve got two options: use an immersion blender to blend a few peas directly in the pot, or scoop out about a cup of peas with some broth and mash with a fork, potato masher, or blender until smooth, then stir it back in. Keep in mind the peas will thicken more as they sit (especially soaked dried beans), so you may want to wait a bit before adjusting further.
- Add ham meat back into peas and stir.
- Serve with spicy vinegar or hot sauce as desired.
Want to Save this Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
By submitting this form, you consent to receive emails from Soulfully Made.
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.
©️Soulfully Made
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!