Best Southern Style Black Eyed Peas Recipe

The smell of simmering onions and smoky bacon…it just screams comfort, doesn’t it? This particular aroma always reminds me of New Year’s Day at my Grandma’s house. She always had a pot of Southern Style Black Eyed Peas bubbling on the stove, promising good luck for the year to come. I’ve tweaked her recipe over the years to make it quick and easy enough for busy weeknights, and I’ve made this dozens of times in my Texas kitchen! This recipe delivers that same soulful flavor without spending all day in the kitchen. You’re gonna get a bowl full of authentic Southern goodness that your family will absolutely love.

Why This Recipe Works

Let’s be honest, we all want delicious meals without the fuss, especially when we’re juggling kids, work, and everything in between. This recipe for black eyed peas is a winner because it’s:

• Quick & Easy: Ready in under an hour, perfect for busy weeknights.
• Flavor-Packed: Smoked meat, savory broth, and tender black eyed peas create a symphony of Southern flavors.
• Budget-Friendly: Uses simple, accessible ingredients you probably already have on hand.
• Great for leftovers: This gets better the next day!

Ingredients

• 1 pound dried black eyed peas, rinsed
• 6 cups chicken broth (or vegetable broth for vegetarian)
• 4 ounces bacon, diced
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1 tablespoon apple cider vinegar

Ingredient Notes

Black Eyed Peas: Dried peas are the way to go for that authentic texture and flavor. Be sure to rinse them well to remove any debris. If you’re short on time, you can use canned, but drain and rinse them thoroughly. You will also need to reduce cooking time significantly.

Bacon: Bacon adds that signature smoky flavor. You can substitute with ham hocks, smoked sausage, or even a vegetarian bacon alternative. I prefer thick-cut bacon for extra flavor.

Chicken Broth: I use low-sodium chicken broth to control the saltiness. You can use vegetable broth for a vegetarian version. Using homemade broth takes it to the next level if you have it!

Apple Cider Vinegar: Don’t skip this! It adds a touch of brightness that balances the richness of the dish.

Step-by-Step Instructions

Step 1: Sauté the Bacon. In a large pot or Dutch oven over medium heat, cook the diced bacon until crispy, about 5-7 minutes. The aroma will fill your kitchen, I promise!

Step 2: Sauté the Aromatics. Remove the bacon from the pot, leaving the bacon fat behind (leave about 1 tablespoon, drain excess). Add the chopped onion to the pot and cook until softened and translucent, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!

Step 3: Add Spices & Black Eyed Peas. Stir in the dried thyme, smoked paprika, and red pepper flakes (if using). Cook for about 30 seconds, until fragrant. Add the rinsed black eyed peas and chicken broth to the pot. Stir to combine.

Step 4: Simmer. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45 minutes to 1 hour, or until the black eyed peas are tender. Stir occasionally to prevent sticking. After testing this several times, I learned that simmer time can vary slightly depending on the age of the peas, so keep an eye on them.

Step 5: Finish & Season. Once the peas are tender, stir in the cooked bacon and apple cider vinegar. Season with salt and pepper to taste. Give it a good stir and let it simmer for another 5 minutes to let the flavors meld together.

Expert Tips from My Kitchen

• Soaking the Peas: While not strictly necessary, soaking the black eyed peas for at least 4 hours (or overnight) can help reduce cooking time and improve digestibility. Drain and rinse them well before cooking.
• Adjusting the Broth: If the black eyed peas are absorbing too much liquid during cooking, add more broth as needed to keep them submerged.
• Smoked Flavor Boost: For an even smokier flavor, consider adding a smoked turkey leg or ham hock to the pot while simmering. Remove it before serving.
• Kid-Friendly Tip: If your kids are sensitive to spice, omit the red pepper flakes and serve with a dollop of sour cream or plain yogurt to cool things down. My little ones love it this way.
• Salt is Key: Don’t be afraid to season generously with salt and pepper. It really brings out the flavors. Taste and adjust as needed throughout the cooking process.
• Make it Creamy: For a creamier texture, mash some of the black eyed peas against the side of the pot with a spoon before serving.

Storage & Meal Prep

Storage: Store leftover black eyed peas in an airtight container in the refrigerator for up to 3-4 days.

Reheating: Reheat gently on the stovetop over medium heat, adding a splash of broth or water if needed. You can also microwave them in 30-second intervals, stirring in between, until heated through.

Make-Ahead: This recipe is great for making ahead! The flavors actually deepen and improve overnight. Prepare the black eyed peas up to 2 days in advance and store them in the refrigerator. Reheat before serving.

Freezing: Allow the black eyed peas to cool completely before transferring them to a freezer-safe container or bag. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Substitutions & Variations

Vegetarian/Vegan: Use vegetable broth instead of chicken broth and omit the bacon. You can add smoked paprika and a splash of liquid smoke for a smoky flavor. A diced smoked tempeh or other plant-based bacon alternative would be great too.

Gluten-Free: This recipe is naturally gluten-free!

Spicy: Add more red pepper flakes or a pinch of cayenne pepper for extra heat. You can also add a diced jalapeño pepper to the pot along with the onions and garlic.

Different Greens: While collard greens are a popular side, feel free to add some chopped mustard greens or turnip greens to the pot during the last 15 minutes of cooking for added nutrients and flavor. (I haven’t personally tested this, but I bet it’s delicious!)

Frequently Asked Questions

Can I use canned black eyed peas?

Yes, you can! Drain and rinse two 15-ounce cans of black eyed peas. Add them to the pot after sautéing the onions and garlic and reduce the simmering time to about 15-20 minutes, or until heated through. I prefer the texture and flavor of dried peas, but canned work in a pinch.

How do I know when the black eyed peas are done?

They should be tender and easily mashed with a spoon. The cooking time can vary depending on the age of the peas, so check them periodically after 45 minutes.

Can I make this in a slow cooker?

Absolutely! Sauté the bacon, onions, and garlic in a skillet, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, or until the peas are tender. Stir in the apple cider vinegar before serving.

My black eyed peas are too watery, what can I do?

Remove the lid and simmer the peas for a bit longer to allow some of the excess liquid to evaporate. You can also mash some of the peas to thicken the broth.

Are black eyed peas really good luck?

In the Southern United States, eating black eyed peas on New Year’s Day is a tradition believed to bring good luck and prosperity for the year ahead. It’s a fun tradition to share with your family!

Can I add other vegetables?

Sure! Diced carrots, celery, or bell peppers would be great additions. Add them to the pot along with the onions and garlic.

Print