This classic Southern Black-Eyed Peas recipe is all about comfort—slow-simmered beans, smoky bacon, and savory sausage, with a boost of hearty greens.
Serve it warm over fluffy rice for a cozy, crowd-pleasing meal that’s rich with traditional flavors and perfect for gatherings or an easy weeknight dinner!
Try other bean recipes like sheet pan nachos, cabbage and ground beef skillet and beetroot salad.
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🛒 Ingredients
- Black-eyed peas – These humble beans bring a hearty dose of protein and fiber, making them the soul of this Southern dish. Their creamy texture and mild flavor soak up all the delicious seasonings!
- Seasoning blend – Add a sprinkle of Cajun, Creole, or Old Bay seasoning for that essential Southern kick. This is where the flavor magic happens!
- Sausage – Smoked sausage, kielbasa, or even ham hocks bring in that deep, smoky flavor that makes each bite irresistible.
- Bacon – A few crispy pieces of bacon bring richness and savory depth to the dish. It's an easy way to elevate the flavor.
- Garlic – Fresh garlic adds a pop of aroma and flavor, making the beans even more satisfying.
- Onion and celery – These classic ingredients are the foundation of Southern cooking, adding a balanced, savory base to the beans.
- Chicken broth – Cooking in broth instead of water gives the beans a richer taste. Go for vegetable broth if you want to keep it vegetarian.
- Kale – Optional but worth it! Kale adds extra nutrients and pairs perfectly with the smoky flavors.
- Bay leaf – A bay leaf or two infuses the dish with a subtle earthy note.
- Thyme – A touch of thyme brings freshness and rounds out the flavors beautifully.
- Salt and pepper – Adjust to taste to bring all those cozy flavors together.
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥘 How To Cook Black Eyed Peas
- Prep the beans: Rinse the dried black-eyed peas, removing any debris. Place them in a large pot and cover with 3-4 inches of cold water. Let soak for 3 hours or overnight for best results.
- Cook the meat: In a large Dutch oven, cook the chopped bacon over medium heat until crispy, about 5 minutes. Add the sausage and cook another 2-3 minutes. Remove the bacon and sausage from the pot and set them aside.
- Cook the veggies: In the same pot, add the chopped onions, celery, garlic, and jalapeños. Sauté for 3-5 minutes until the onions soften and smell fragrant.
- Add seasoning: Stir in the bay leaf, salt, Creole seasoning, thyme, and paprika to the pot.
- Add the beans: Drain and rinse the soaked beans, then add them to the pot along with the chicken broth or water. Stir, bring the mixture to a boil, then lower the heat to a simmer. Let it 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 until the beans are tender and the broth has thickened.
- Taste and serve: Remove the bay leaf, adjust the seasoning as needed, and serve over rice with a sprinkle of fresh thyme or your favorite herbs.
Why Do People Eat Black-Eyed Peas on New Year's Day?
Eating black-eyed peas on New Year’s Day is thought to bring good luck and prosperity.
It’s a Southern tradition I love keeping alive, and it’s always fun to cook up a pot to start the year on a delicious note.
📋 Tips
- Soak the peas – Soaking black-eyed peas helps them soften and cook faster. Ideally, soak for 3 hours or overnight, but a 1-hour quick soak works in a pinch.
- Add smoked meats – Smoked sausage, kielbasa, ham hocks, or turkey give that signature Southern smokiness. A combo of sausage and bacon brings out the ultimate savory flavor.
- Use good broth – Cooking the peas in chicken or vegetable broth instead of water adds depth. For an extra boost, add a splash of bone broth.
- Season generously – Don’t hold back on Creole or Cajun seasoning; it brings warmth and spice to balance the beans. Smoked paprika and thyme add a perfect finishing touch.
- Cook low and slow – Let the peas simmer gently to get that creamy texture without falling apart. Stir occasionally and add more broth or water if the mixture thickens too much.
- Taste and adjust – Before serving, adjust seasonings like salt, pepper, and Creole seasoning. The flavors meld beautifully after a slow simmer.
- Serve with rice or cornbread – Black-eyed peas are delicious over rice or alongside cornbread (try jalapeño cornbread muffins) to soak up the savory broth.
- For extra creaminess – Simmer the beans for an additional 30 minutes before adding the sausage to make them extra creamy.
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!
🍱 Storage Instructions
- 🍱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.
- 🥶Freezing. 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 Recipes You'll Like
- Ground Beef and Sweet Potato Dinner
- Chipotle Chicken Pasta
- Breakfast Casserole With Potatoes
- Bacon Cheddar Potato Soup
📖Recipe
Black Eyed Peas Recipe
Savor the rich, smoky flavors of Southern Black Eyed Peas with our easy recipe. This classic comfort dish is perfect for any meal, offering hearty, satisfying bites full of Southern charm. Try our black-eyed peas recipe today!
Ingredients
- 1 pound black-eyed peas
- 5 thick slices bacon, chopped
- 5 ounces smoked sausage, Kielbasa, Turkey or Ham hocks, diced (about 1 cup)
- 1 large onion, diced
- 1 stalk celery, diced
- 3 teaspoons garlic, minced
- 1 jalapeno, seeds and membrane removed, diced
- 1 teaspoons dried thyme
- 2 teaspoons smoked paprika
- 1 bay leaf
- 1 ½ teaspoons Creole seasoning
- 4 cups chicken broth
- 3-4 cups kale, or collard greens
- salt and pepper to taste
- fresh thyme for garnish, optional
Instructions
- Prep the beans: Rinse the dried black-eyed peas, removing any debris. Place them in a large pot and cover with 3-4 inches of cold water. Let soak for 3 hours or overnight for best results.1 pound black-eyed peas
- Cook the meat: In a large Dutch oven, cook the chopped bacon over medium heat until crispy, about 5 minutes. Add the sausage and cook another 2-3 minutes. Remove the bacon and sausage from the pot 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. Sauté for 3-5 minutes until the onions soften and smell 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 to the pot.1 teaspoons dried thyme, 1 bay leaf, 1 ½ teaspoons Creole seasoning, salt and pepper to taste, 2 teaspoons smoked paprika
- Add the beans: Drain and rinse the soaked beans, then add them to the pot along with the chicken broth or water. Stir, bring the mixture to a boil, then lower the heat to a simmer. Let it cook uncovered for about 50 minutes, stirring occasionally.4 cups chicken broth
- Finish and serve: Add the collard greens, bacon, and sausage back into the pot. Continue cooking for another 10 minutes until the beans are tender and the broth has thickened.5 thick slices bacon, 3-4 cups kale
- Taste and serve: Remove the bay leaf, adjust the seasoning as needed, and serve over rice with a sprinkle of fresh thyme or your favorite herbs.fresh thyme for garnish
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.
- Freezing. 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.
Nutrition
Calories: 263kcalCarbohydrates: 21gProtein: 13gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 32mgSodium: 914mgPotassium: 423mgFiber: 6gSugar: 4gVitamin A: 1643IUVitamin C: 15mgCalcium: 67mgIron: 3mg
Tried this recipe?Let us know how it was!
🤷Frequently Asked Questions
Do black-eyed peas need soaking before cooking?
NO, you don’t have to soak black-eyed peas before cooking, but it helps them cook faster and evenly.
I usually soak mine if I have extra time—it’s such an easy step and makes them extra tender.
Why are my black-eyed peas hard after soaking?
If your black-eyed peas are still hard, they might be old. Dried beans lose moisture over time, so try using fresher ones next time.
Trust me, fresh beans make all the difference in texture and taste!
Can black-eyed peas be overcooked?
YES, they can overcook and turn mushy if left too long on the heat. I always keep an eye on them to make sure they’re tender but still hold their shape—no one wants a mushy mess!
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