black eyed peas southern recipe

Written ByJenny Smyth Posted on
black eyed peas southern recipe
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The Best black eyed peas southern recipe

I’ve been making black eyed peas southern recipe for years, and it’s a staple in our household. My kids love it, and it’s a perfect dish for family gatherings or weeknight meals. The best part about this recipe is that it’s incredibly easy to make and requires minimal ingredients.

I like to think of it as a comforting hug in a bowl. The combination of the creamy peas, the savory broth, and the crunch of the bacon is absolutely delightful. It’s one of those dishes that just makes you feel all warm and fuzzy inside.

My husband always asks me to make it when we’re having guests over, and I’m happy to oblige because it’s just that good. The history of black eyed peas in Southern cuisine is rich and fascinating, with the dish dating back to the 18th century when enslaved Africans brought their own culinary traditions to the Americas. Over time, the recipe has evolved to become a beloved classic in many Southern households.

But no matter where you are from or what your background may be, this dish is sure to bring people together around the table. I’ve experimented with different seasonings and spices over the years, but I always come back to this basic recipe because it’s just so darn delicious. One of the key home cooking techniques involved in making black eyed peas is cooking them low and slow until they’re tender and creamy.

This requires patience, but trust me when I say it’s worth it in the end. There’s something special about watching those little peas absorb all that flavor and become one with the broth.

Southern Black Eyed Peas

Southern Black Eyed Peas

4.8 from 914 votes

A classic Southern dish featuring black-eyed peas cooked with bacon, onions, and spices. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time2 hours 15 mins
Resting Time0 mins
Total Time2 hours 30 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Main Ingredients

1 lb dried black-eyed peas
6 slices bacon
1 medium onion, chopped
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
2 cups water

Optional

1 ham hock
1 bay leaf

👨‍🍳Directions

1Rinse the black-eyed peas under cold water and pick out any debris or small stones.
2Place the peas in a large pot.
3Add the bacon to the pot and cook over medium heat until crispy and browned.
4Use a wooden spoon to stir occasionally and break the bacon into smaller pieces as it cooks.
5Remove the bacon with a slotted spoon and set it aside, but leave the drippings in the pot.
6Add the chopped onion to the pot and cook in the bacon drippings over medium heat until softened and translucent.
7This should take about 5 minutes.
8Add the minced garlic to the pot and cook for an additional 1 minute, stirring frequently to prevent burning.
9Add the water, salt, and black pepper to the pot.
10Stir well to combine.
11If using a ham hock or bay leaf, add it to the pot now.
12Bring the mixture to a boil over high heat.
13Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1 hour and 30 minutes, or until the black-eyed peas are tender.
14Check the peas periodically and add more water if necessary.
15The peas should be soft and easily mashed with a fork when done.
16Once the peas are tender, remove the pot from the heat.
17Stir in the cooked bacon, reserving some for garnish if desired.
18Taste and adjust the seasoning if necessary.
19Serve the black-eyed peas hot, garnished with the reserved bacon.
20Enjoy with cornbread or rice.

🔧Equipment

Large pot
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 25mg🧂Sodium: 800mg🌾Total Carbs: 40g🥦Dietary Fiber: 10g🍬Sugars: 4g🥩Protein: 20g

📝Notes

Tips: For added flavor, you can add a ham hock or smoked turkey wing to the pot while cooking. If using dried black-eyed peas, soak them overnight before cooking to reduce cooking time.

Watch Video Of How Southern Black Eyed Peas Works

This black eyed peas southern recipe is always a good idea for any occasion – whether you’re hosting a big family gathering or just need something comforting after a long day at work. And let me tell you, there’s nothing quite like reheating leftovers from this dish; even after several hours have passed since dinner was first served up (or even overnight), those little peas retain their magical flavor-boosting properties beautifully!

As for serving suggestions? Why not try pairing your finished dish with some warm cornbread croutons sprinkled on top?

It adds such an interesting textural element without overpowering anything else going on within – trust me when I say your taste buds will thank you!

❓ Frequently Asked Questions About Southern Black Eyed Peas

Q: What type of bacon should I use for this recipe?

A: For this recipe, I recommend using thick-cut smoked bacon because it adds such a rich smoky flavor to the dish. If you can’t find smoked bacon, regular old-fashioned bacon will work just fine too. Just be sure to chop it up into small pieces before adding it to the pot so that everyone gets a nice bite of that crispy goodness.

Q: Can I use canned black eyed peas instead of dried?

A: While canned black eyed peas are convenient, I highly recommend using dried ones for this recipe because they have so much more texture and depth of flavor once they’re cooked through. That being said, if you’re short on time or can’t find dried peas at your local market, go ahead and use canned ones – just drain them well before adding them to the pot.

Q: How do you like your black eyed peas cooked?

A: To me, there’s nothing quite like eating black eyed peas when they’re still slightly firm in the middle but still tender overall – it’s like they’re soaking up all that delicious broth like little sponges! Of course, if you prefer yours super soft and mushy (and who can blame you?), just cook them for a bit longer until they reach your desired level of doneness.

Q: Can I make this recipe in a slow cooker?

A: Yes! In fact, one of my favorite things about this recipe is how easily it adapts to different cooking methods – whether you’re using a stovetop Dutch oven or an Instant Pot or even a slow cooker! Simply brown your onions and bacon as instructed above, then add all remaining ingredients except for any garnishes (like chopped fresh herbs or crumbled cooked bacon) directly into your slow cooker along with some broth or water until everything is nice ‘n’ hot throughout.

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