Southern Black Eyed Peas (+Video)

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These Southern Black Eyed Peas have so much flavor thanks to bacon and all the delicious seasonings that are added! A must-have addition to all your meals!

A CLASSIC BLACK EYED PEAS RECIPE

Hands down, one of my favorite dishes to make and eat are black eyed peas. There is nothing that smells better to me than to have black eyed peas with bacon, onion and garlic simmering away on the stovetop. Although I make these all year round, a lot of folks only make black eyed peas during the holidays and of course New Years Day where they are supposed to bring good luck for the rest of the year! This recipe is so tasty that it will be one dish that you will start making regularly!

Overhead of Southern Black Eyed Peas in bowl with bacon and parsley.

FREQUENTLY ASKED QUESTIONS:

Are Black Eyed Peas beans or peas?

While they belong to both the pea and bean family of legumes, they are actually a bean.

What is the symbolism behind Black Eyed Peas?

Dating back to the Civil War, Black Eyed Peas were traditionally eaten on New Years Eve or Day to bring prosperity and luck to those who ate them. It has evolved into a tradition to many over the years. While many folks around the country enjoy black eyed peas, the largest consumers of them are in the southern United States.

What kind of bacon works best with these?

I prefer to use thick-cut applewood smoked bacon for this specific recipe (who doesn’t love bacon), but you can use any of your favorite bacon – thick or regular cut.

How long do I need to soak my black eyed peas?

These need to be soaked overnight (at least 8 hours) so they can soften up and be used for this recipe. If you do not have time to soak your beans you can do what is known as a “quick soak.” Add your black eyed peas to a large pot of water and bring to a boil and continue to boil for about 2 minutes. Take them off the heat, cover and let them sit for 1 hour then drain. Then you can continue with the recipe.

Are these spicy?

There is a light spice behind this recipe with the addition of the cayenne pepper. If you are not a spice lover you can leave that ingredient out. If you are a spice lover you can double the cayenne or even add some of your favorite hot sauce.

What do I serve with Black Eyed Peas?

There are a variety of things that go great with this recipe. Some of my favorites include rice, chicken, beef, cornbread, collard greens, biscuits, ham and more.

Can black eyed peas be made in the crock pot?

Yes. After soaking the black eyed peas overnight, cook bacon and onion according to directions below. Then add all the ingredients to a slow cooker and cook on low for about 3-4 hours.

How do I store leftovers?

These can be stored in an airtight container in the refrigerator where they will keep for up to 3 days. Black Eyed Peas can also be frozen. Place in a freezer container where they will keep for up to 3 months. To defrost, remove from the freezer until thawed. These thicken as they cool after cooking so when you want to reheat them you can add some water or chicken stock and heat in the microwave or on the stovetop.

Pinterest image of ladle holding up some of the Southern Black Eyed Peas.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

thick-cut bacon – I really like the thick cut bacon for this but you can use regular bacon.
sweet onion – sweet onions (like Vidalia onions) work well here since they don’t overwhelm the other flavors. You could also use a shallot as well. That will bring a light oniony garlic flavor.
garlic -for certain recipes, I think you just really need fresh garlic. I definitely don’t hate jarred garlic (or jarlic as we jokingly call it). It does make a difference in some recipes since most of the jarred stuff is soaked in oils and water and it really dilutes the flavor big time. If you are going through all the trouble to make these homemade, take an extra minute to peel and mince fresh garlic.
seasoned salt, garlic and onion powder, thyme, pepper and cayenne pepper – this is my preferred seasoning combination but you can certainly use what you enjoy! Most southerners like a little ‘kick’ to their black eyed peas. Some folks will serve with hot sauce and some will add a pinch of cayenne (some do both!) If you don’t enjoy that then leave out the cayenne pepper.
dried black-eyed peas – for the best black eyed peas you have to use the dried beans and soak them overnight. Make sure you remove any small rocks or small leaves that might be mixed in with the dried beans. Just pop them in a large bowl, cover them with water (about 2 inches above the top of the peas) then cover and place into the refrigerator overnight until they are fully rehydrated. Some folks like to add salt to the water but I don’t think it is necessary to add more salt to it. Maybe for other beans and recipes but not this one. See my above FAQ on how to do a ‘quick soak’.
unsalted chicken stock – I don’t want to make these to salty since we’re using a lot of chicken stock so I prefer unsalted chicken stock. That chicken stock is going to add a lot of flavor instead of just using water.
bay leaves – you might be surprised what a nice background flavor this adds without being strong. It gives it that little something extra that you can’t quite put your finger on.
unsalted butter – this might sound strange but adding a small amount of butter in at the end really finishes this dish off. It is optional.

Ingredients needed: thick-cut bacon, sweet onion, garlic, seasoned salt, garlic powder, onion powder, dried thyme, pepper, cayenne pepper, dried black-eyed peas, unsalted chicken stock, bay leaves, unsalted butter and parsley, optional.

HOW TO MAKE SOUTHERN BLACK EYED PEAS:

In a dutch oven over medium heat, cook the bacon until crispy, 15-20 minutes stirring occasionally. Take the bacon out, reserving the bacon drippings in the pot, and place the cooked bacon on a paper-towel-lined plate. Add the onion to the pot and cook until softened and translucent, about 10 minutes, stirring occasionally. Add the garlic and cook for 30 seconds until fragrant.

a collage of three photos: cooked and crumbled bacon on paper towel, cooked diced onion in a dutch oven, garlic added to cooked onion in pot.

Next add the seasoned salt, garlic powder, onion powder, thyme, pepper, and cayenne to the pot. Stir it in and cook for 30 seconds. Add the peas, chicken stock, and bay leaves to the pot, and stir it together. Bring to a boil, reduce to a simmer, and simmer, covered, for 60-90 minutes, stirring occasionally. They are done when the peas are tender. Add the butter and stir it in to melt, taste, and adjust seasoning if necessary.