Southern Black Eyed Peas

This Southern Black Eyed Peas recipe is a flavorful celebration of traditional Southern cooking. The combination of smoky bacon, sweet onions, and perfectly seasoned black eyed peas creates a dish that feels both comforting and festive. Perfect for holidays or any day you need a hearty, soulwarming meal.

I've made this recipe many times, especially around New Year's Day when it’s said to bring good luck. It quickly became a family favorite, and now my friends always ask me to bring it to gatherings.

Ingredients

• Thickcut bacon: provides a smoky richness I prefer applewood smoked if you can find it
• Sweet onion: mild and slightly sweet varieties like Vidalia make the flavor gentle and balanced
• Fresh garlic: essential for bright aromatic depth take the time to mince it fresh instead of using jarred
• Seasoned spices: seasoned salt, garlic powder, onion powder, dried thyme, black pepper, and cayenne pepper deliver complexity and a mild kick adjust cayenne to your taste
• Dried black eyed peas: the star ingredient make sure to pick through them for any debris and soak overnight for best texture
• Unsalted chicken stock: adds savory depth unsalted helps you control seasoning precisely
• Bay leaves: add subtle herbal undertones that elevate the dish beyond basic stew
• Unsalted butter: optional but recommended for a silky finish
• Fresh parsley: optional adds a bright fresh note when serving

Instructions

Sauté the Bacon:

Heat a Dutch oven over medium heat and cook the thickcut bacon for 15 to 20 minutes stirring occasionally until crisp. Transfer the bacon to a paper towellined plate and leave the drippings in the pot to build flavor for the rest of the dish.

Cook the Onions:

Add the chopped sweet onions to the bacon drippings and cook over medium heat for about 10 minutes until softened and translucent. Stir occasionally to prevent sticking and to coax out natural sweetness.

Add the Garlic:

Stir in the freshly minced garlic and cook for 30 seconds just until fragrant being careful not to burn it as that would impart bitterness.

Build the Spice Base:

Mix in the seasoned salt, garlic powder, onion powder, dried thyme, black pepper, and cayenne pepper. Cook the spices with the aromatics for about 30 seconds to bloom their flavors.

Combine with Peas and Stock:

Add the soaked and drained black eyed peas unsalted chicken stock and the bay leaves. Stir well then bring the mixture to a boil.

Simmer Until Tender:

Reduce the heat to low cover the pot and let the peas simmer for 60 to 90 minutes stirring occasionally to prevent sticking. The peas are done when they are soft and creamy.

Finish with Butter and Bacon:

Stir in the unsalted butter until melted for richness. Taste and adjust seasoning if needed. Serve topped with the crispy bacon and fresh parsley if desired.

I have a soft spot for the smoky bacon flavor here. It reminds me of weekend family dinners growing up when the house smelled like comfort and home. This dish always brings back memories of shared stories and laughter around the table.

Storage Tips

Store leftovers covered in the refrigerator for up to three days. Reheat gently with a bit of stock or water to loosen the peas since they thicken as they cool. You can also freeze the cooked black eyed peas in airtight containers for up to three months. Thaw overnight before reheating.

Ingredient Substitutions

You can swap the thickcut bacon for turkey bacon or smoked ham for a different smoky flavor. For a vegetarian version omit the bacon and use vegetable stock with smoked paprika to mimic the smokiness. If you cannot find dried black eyed peas canned can work but adjust cooking time and seasonings.

Serving Suggestions

This dish pairs beautifully with warm cornbread steamed collard greens or fluffy white rice. It also makes a hearty side for grilled or roasted chicken and pork dishes. Top with fresh parsley or a dash of hot sauce for extra brightness and heat.

Serve warm with cornbread for a comforting meal. It reheats well and also freezes nicely for future meals.

Common Questions About Recipes

→ Are black eyed peas beans or peas?

Black eyed peas are actually a bean, belonging to both the pea and bean family of legumes.

→ What kind of bacon works best with these?

Thick-cut applewood smoked bacon is preferred for its smoky flavor, but any thick or regular cut bacon can be used.

→ How long should black eyed peas be soaked?

Soak the peas overnight for at least 8 hours to soften them. A quick soak involves boiling for 2 minutes, then resting for 1 hour before draining.

→ Are these black eyed peas spicy?

They have a mild spice from cayenne pepper that can be omitted or increased to taste.

→ What dishes pair well with black eyed peas?

They complement rice, chicken, beef, cornbread, collard greens, biscuits, and ham beautifully.

→ Can black eyed peas be made in a slow cooker?

Yes. After soaking, cook bacon and onion, then combine all ingredients in a slow cooker and cook on low for 3-4 hours.

→ How should leftovers be stored?

Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat with added water or stock as needed.