Black Eyed Peas Recipe (Southern Style)

A plate of Black Eyed Peas served with collard greens and cornbread.

5 from 3 votes

Black Eyed Peas Recipe (Southern Style)

Black-Eyed Peas are a Southern tradition cooked low and slow with smoky pork, a few simple spices and this delicious country fare will be bringing you good luck and tantalize your taste buds all year round.

Author: Nikki Lee

Servings: servings

Prep Time 10

Cook Time 1

Total Time 1 10

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)

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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.

Notes

You can also make Instant Pot Black-Eyed Peas or Slow Cooker Black-Eyed Peas versions, too!

Nutrition

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