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–+ servings
Black eyed peas cooked with bacon and spices.

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!
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Prep Time 5 minutes
Cook Time 50 minutes
Soaking 3 hours
Total Time 3 hours 55 minutes
Course Main Course, Side Dish
Servings 6 servings
Calories 263 kcal

Video

Equipment

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

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
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