This Southern Black-Eyed Peas recipe brings a cozy mix of tender beans, smoky bacon, savory sausage, and hearty kale.
It's a comforting, flavorful dish perfect for any gathering or a weeknight dinner.
Serve it over rice for a rich, satisfying meal packed with Southern charm!
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Southern Black Eyed Peas Recipe
I love its hearty and rich flavors, making it the perfect comfort food for any occasion.
Whether you're hosting a family dinner or just craving some delicious home-cooked food, this recipe will surely satisfy your cravings.
Love comfort foods? Try Sweet Potato Stew, Goulash, Lentil Stew or this Pasta Fagioli Soup.
Southern Black-Eyed Peas for More Than New Year's Good Luck
Black-eyed peas are known for bringing good luck, especially when eaten on New Year's Day.
This Southern tradition is believed to bring wealth and good fortune. But you don't have to wait for the holidays to enjoy them!
Black-eyed peas are tasty and packed with protein, fiber, and important nutrients, making them a great choice for meals all year.
They're healthy and delicious, so you can enjoy them anytime.
Ingredients
- Black-eyed peas - These little gems are the heart of the dish, adding protein, fiber, and that classic Southern comfort. They're the real star here!
- Seasoning blend - A dash of Cajun, Creole, or Old Bay seasoning adds the perfect kick. Don't skimp on this-good seasoning makes all the difference in flavor!
- Sausage - Go for smoked sausage (Kielbasa works well too!), turkey, or ham hocks if you can; that smoky flavor elevates the whole dish. It's worth the extra flavor boost!
- Bacon - Adds richness and depth. A few crispy pieces go a long way in making the beans deliciously savory.
- Garlic - Fresh garlic is a must! It brings out the best in the beans and makes the dish extra aromatic.
- Onion and celery - Essential for the base flavor. You could use a mirepoix mix with carrots if you like, but onions and celery really bring that classic Southern taste.
- Chicken broth - Using broth instead of water makes these beans so much richer and more flavorful. Vegetable broth is a great swap if you prefer.
- Kale - This is optional, but I love the added greens and nutrients. Plus, it complements the smoky flavors nicely.
- Bay leaf - Adds a gentle, earthy flavor that rounds out the dish beautifully.
- Thyme - Just a hint for freshness-it's subtle but worth it.
- Salt and pepper - Season to taste to balance out all the rich flavors.
How To Make Southern Black Eyed Peas
- Prep the beans: Rinse the dried black-eyed peas, picking out any small debris. Put them in a large pot and cover with 3-4 inches of cold water. Soak for 3 hours or overnight.
- Cook the meat: In a large Dutch oven, cook chopped bacon over medium heat until it's crispy, about 5 minutes. Add sausage and cook for another 2-3 minutes. Remove the bacon and sausage and set them aside.
- Cook the veggies: In the same pot, add the chopped onions, celery, garlic, and jalapeños. Cook for 3-5 minutes until the onions are soft and fragrant.
- Add seasoning: Stir in the bay leaf, salt, Creole seasoning, thyme, and paprika.
- Add the beans: Drain and rinse the soaked beans, then add them to the pot. Pour in the chicken broth or water. Stir, bring everything to a boil, then reduce the heat to a simmer. Cook uncovered for about 50 minutes, stirring occasionally.
- Finish and serve: Add the collard greens, bacon, and sausage back into the pot. Continue cooking for another 10 minutes, stirring occasionally, until the beans are tender and the broth thickens.
- Remove the bay leaf, taste, and adjust the seasoning as needed. Serve over rice and garnish with fresh thyme or herbs.
Variations and Substitutions for Southern Black Eyed Peas
- Vegetarian Option: To make this dish vegetarian, simply omit the bacon and use vegetable broth instead of chicken broth. You can also add diced tomatoes for extra flavor and texture.
- Spice It Up: If you prefer a spicier kick, include cayenne pepper, paprika, or red pepper flakes to the herbs and spices. Adding a diced jalapeño can also increase the heat level.
- Different Beans: While black-eyed peas are the traditional choice for this dish, you can experiment with different types of beans. Pinto beans and kidney beans make great substitutes and add their unique flavor to the mix.
Southern Black Eyed Peas Tips
- Soak the peas - Soaking dried black-eyed peas before cooking helps them soften and cook faster. A 3-hour soak or overnight soak is ideal, but a quick 1-hour soak works in a pinch.
- Add smoked meats - Smoked sausage, kielbasa, ham hocks, or turkey give the dish its classic Southern smoky flavor. If you can, use a mix of sausage and bacon for the ultimate savory taste.
- Use good broth - Cooking the peas in chicken or vegetable broth (instead of water) adds depth and richness to the flavor. For extra kick, you can even use a bit of bone broth.
- Season generously - Don't be shy with Creole or Cajun seasoning. It adds warmth and spice, balancing the earthy beans. Smoked paprika and thyme add a great finishing touch.
- Cook low and slow - Let the peas simmer gently to get that creamy texture without breaking them apart. Stir occasionally and keep an eye on the liquid, adding a bit more broth or water if it starts to get too thick.
- Taste and adjust - Before serving, give it a taste and adjust seasonings like salt, pepper, and Creole seasoning. The flavors really come together after they've had time to simmer.
- Serve with rice or cornbread - Southern black-eyed peas are perfect over rice for a complete meal, or with a side of cornbread (try these jalapeno cornbread muffins)to soak up that delicious broth!
- The beans should have a slightly creamy texture. For extra creaminess, cook them for 30 more minutes before adding the sausage.
Julia's Tip
- Experiment with additional ingredients like diced tomatoes or bell peppers to introduce new layers of flavor and color. These ingredients blend well with the existing flavors and add a touch of vibrancy to the dish.
- Make it ahead of time. This dish tastes even better the next day, so don't be afraid to cook a big batch and save some for leftovers. Reheat on the stove or in the microwave and enjoy!
- Get creative with leftovers. If you have any leftover black-eyed peas, try using them as a filling for tacos or topping them onto nachos. They also make a great addition to salads or grain bowls for protein-packed meals.
Freezing and Storing Southern Black Eyed Peas
- To Store. Once cooked, allow the peas to cool before transferring them to an airtight container. Store in the refrigerator for up to 4 days.
- To Freeze. Place cooled peas in a freezer-safe container or bag, leaving some space for expansion. Freeze for up to 3 months.
- To Reheat. Thaw frozen peas overnight in the refrigerator. Reheat on the stove over low heat, stirring occasionally until heated through.
More Comfort Food Favorites
Before You Head Out
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Recipe Card
Southern Black Eyed Peas
Ingredients
Method
- Prep the beans: Rinse the dried black-eyed peas, picking out any small debris. Put them in a large pot and cover with 3-4 inches of cold water. Soak for 3 hours or overnight.1 pound black-eyed peas
- Cook the meat: In a large Dutch oven, cook chopped bacon over medium heat until it's crispy, about 5 minutes. Add sausage and cook for another 2-3 minutes. Remove the bacon and sausage and set them aside.5 thick slices bacon, 5 ounces smoked sausage
- Cook the veggies: In the same pot, add the chopped onions, celery, garlic, and jalapeños. Cook for 3-5 minutes until the onions are soft and fragrant.1 large onion, 1 stalk celery, 3 teaspoons garlic, 1 jalapeno
- Add seasoning: Stir in the bay leaf, salt, Creole seasoning, thyme, and paprika.1 teaspoons dried thyme, 2 teaspoons smoked paprika, 1 bay leaf, 1 ½ teaspoons Creole seasoning, salt and pepper to taste
- Add the beans: Drain and rinse the soaked beans, then add them to the pot. Pour in the chicken broth or water. Stir, bring everything to a boil, then reduce the heat to a simmer. Cook uncovered for about 50 minutes, stirring occasionally.4 cups chicken broth
- Finish and serve: Add the kale, bacon, and sausage back into the pot. Continue cooking for another 10 minutes, stirring occasionally, until the beans are tender and the broth thickens.3-4 cups kale
- Remove the bay leaf, taste, and adjust the seasoning as needed. Serve over rice and garnish with fresh thyme or herbs.fresh thyme for garnish
Nutrition
Video
Notes
- To Store. Once cooked, allow the peas to cool before transferring them to an airtight container. Store in the refrigerator for up to 4 days.
- To Freeze. Place cooled peas in a freezer-safe container or bag, leaving some space for expansion. Freeze for up to 3 months.
- To Reheat. Thaw frozen peas overnight in the refrigerator. Reheat on the stove over low heat, stirring occasionally until heated through.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Black Eyed Peas: FAQs
YES, canned peas can be used for quicker preparation, though they may lack the depth of flavor of slow-cooked dried peas.
Black-eyed peas are a type of bean known for their distinctive black "eye" and creamy texture. They differ from green peas in flavor and culinary application.
While soaking is not strictly needed, it helps reduce cooking time and results in a creamier texture.
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Helena
Excellent stew!