These Southern black eyed peas simmer low and slow with bacon, onions, garlic, and herbs for a savory, smoky pot of comfort. They’re the kind of cozy, budget-friendly meal you can serve any time of year, but they’re especially welcome on New Year’s Day for traditional good luck.
If you’re planning a New Year’s spread, round it out with other Southern favorites like Southern cornbread, collard greens, and pineapple glazed ham. They all pair perfectly with a warm bowl of these black eyed peas.
Photography by BEA MORENO.
Table of Contents
Before You Get Started
- Soak properly for even cooking. Whether you quick-soak or soak overnight, make sure the peas fully hydrate so they cook evenly and turn tender without breaking apart.
- Build flavor before simmering. Sauté the bacon, onion, and garlic until golden. This creates the base of the dish and makes the broth richer and more savory.
- Watch the liquid level. Black eyed peas absorb liquid quickly. Keep the pot moist and stir occasionally so the peas stay creamy, not dry or chalky.
Why We Eat Black-Eyed Peas on New Year’s
Black eyed peas have long been a Southern staple, simmered low and slow with pork and aromatics for a smoky, savory pot of comfort. My grandfather always finished his bowl with Texas Pete and a splash of vinegar, and I still add a little vinegar at the end for that same bright tang. We enjoy this cozy dish all year, but it always earns a place on our New Year’s Day table for the good-luck tradition it carries.
In Southern homes, black eyed peas symbolize prosperity because they plump up as they cook, representing growth in the year ahead. Paired with pork for forward motion, greens for wealth, and cornbread for gold, they round out the classic New Year’s meal many of us grew up with.
How to Cook Black Eyed Peas
Step 1: Rinse and Soak the Peas
Place the dried black eyed peas in a Dutch oven, cover with broth and water, and quick-soak by boiling for 2 minutes, then letting them sit for 1 hour.
** Quick Note: Soaking helps the peas cook evenly and shortens simmer time.
Step 2: Cook the Bacon
In a cast iron skillet, cook the diced bacon until crisp.
** Pro Tip: Leave the drippings in the pan. They add smoky flavor to the broth.
Step 3: Sauté the Aromatics
Add onions to the hot drippings and cook until tender. Stir in garlic until fragrant.
** Quick Note: Don’t rush this step; golden onion means deeper flavor.
Step 4: Combine and Simmer
Transfer the aromatics and drippings into the soaked peas. Add bay leaves, thyme, and a splash of water.
Bring to a boil, then reduce heat and simmer until tender (about 30-40 minutes), stirring occasionally.
** Pro Tip: Add water in small amounts as needed; keep the pot moist but not soupy.
Step 5: Season and Finish
Remove bay leaves, stir in Creole seasoning and vinegar. Taste and adjust salt, pepper, or heat.
** Optional: Mash a few peas against the side of the pot for a creamier consistency.
Optional Variation: Slow Cooker
- Add the soaked peas, aromatics, broth, and seasonings to a slow cooker.
- Cook on LOW for 5-6 hours or HIGH for 2.5-3 hours.
- Stir in vinegar and seasoning at the end.
Variations and Serving Ideas
Flavor Twists:
- Instead of bacon, flavor the pot with ham hock, salt pork, or leftover holiday ham
- Make it spicier with cayenne, extra Creole seasoning, or crushed red pepper
- For a creamier version, puree 1 cup of peas and stir them back in
- Herb swaps: use rosemary or oregano instead of thyme
Serving Ideas:
Being a child of a southern woman I grew up eating a traditional southern new year’s dinner. Unfortunately my mother didn’t pass on those family recipes and I have searched for the perfect black eyed peas recipe ever since. Finally, a recipe that brings me back to my childhood. Very simple to make and absolutely delicious! The flavors are spot on. Thank you
– Denise Y.
Storage, Freezing & Make Ahead
- Refrigerate the peas in an airtight container for up to 1 week.
- Freeze in an airtight container for up to 2 months.
- Reheat black eyed peas with a splash of broth over low heat, just until warm.
- Microwave individual portions for 30-60 seconds, or until warm.
- Stir them well after reheating to restore the creamy texture.
Frequently Asked Questions
How do you make black eyed peas more flavorful?
Build flavor from the start by sautéing bacon and onions, then simmer the peas with broth, garlic, herbs, and a splash of vinegar at the end for brightness. A little Cajun seasoning or smoked paprika also adds depth.
Why are my black eyed peas still firm after cooking?
They may need more time to simmer, especially if the peas are older and drier. Keep the pot at a gentle bubble and cook until they’re tender, adding more liquid as needed.
Can I use canned black eyed peas?
Yes, canned peas work well for quick meals. Rinse and drain them, then warm gently in a flavorful broth since they won’t need a long simmer.
How can I make them spicier or creamier?
Add cayenne, crushed red pepper, or your favorite hot sauce for extra heat. For a creamier texture, mash a few peas in the pot or stir in a small knob of butter at the end.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Black Eyed Peas
Equipment
Ingredients
- 1 lb. dried black-eyed peas
- 4 cups chicken broth
- Water
- 8 ounces bacon, diced
- 1 cup finely-diced onion
- 2 cloves garlic, minced
- 2 dried bay leaves
- ½ teaspoon dried thyme (or about 1 ½ teaspoons fresh thyme leaves)
- 1 tablespoon red wine vinegar
- 1 teaspoon Creole (or Cajun) seasoning
- Kosher salt and ground black pepper, to taste
- Hot sauce, for serving
- Optional garnish: chopped fresh parsley, sliced green onions, chives or additional thyme
Instructions
- Rinse and sort black-eyed peas. Place peas in a Dutch oven. Add chicken broth and (if necessary) enough water to cover the peas by about 1 inch. Bring to a boil; boil for 2 minutes. Remove from heat, cover with a lid, and let the peas soak for 1 hour. Do not drain.
- In a large cast iron skillet (or other heavy skillet), cook bacon over medium-high heat until crisp. Remove bacon with a slotted spoon, reserving rendered fat in pan. Add onion to the drippings and cook over medium-high heat until tender, about 5-7 minutes. Add garlic and cook, stirring constantly, for 1 more minute.
- Transfer onion, garlic and drippings to the Dutch oven with the black-eyed peas and broth. Stir in bay leaves, thyme, and 1 additional cup of water. Bring to a boil; reduce heat to low, and simmer (covered) until the peas are tender – about 30-40 minutes, stirring occasionally. Add extra water to the pot, as necessary, to keep the peas moist (but not too soupy). By the end of the cooking time, the peas will have absorbed most of the liquid in the pot. Remove from heat, discard bay leaves, stir in vinegar and Creole seasoning. Taste and season with salt and pepper, if necessary.
- Garnish with crispy bacon and fresh herbs or sliced green onions. Serve with hot sauce on the side.
Notes
- Add water as needed to maintain moisture
- Taste and adjust the seasoning at the end
- Use bacon drippings for the best flavor
- Soak the peas fully for even cooking
- Mash a few peas for a creamier texture
- Add heat with cayenne or red pepper flakes
- Vinegar brightens the final dish
- Don’t over-salt early (bacon + broth are already salty)
Nutrition
Originally published in December, 2020, this post was updated in December, 2025.
Being a child of a southern woman I grew up eating a traditional southern new year’s dinner. Unfortunately my mother didn’t pass on those family recipes and I have searched for the perfect black eyed peas recipe ever since. Finally, a recipe that brings me back to my childhood. Very simple to make and absolutely delicious! The flavors are spot on. Thank you
Yay! That’s so good to hear, Denise! We had them for dinner last night too, and they definitely remind me of my childhood as well. 🙂 Happy New Year!
Made these for News Year’s Day and they were really tasty! I kept most of the bacon with the peas as I thought that would add a lot to the flavor. Also cooked them about 45 minutes longer just because I prefer that type of texture (a little more broken down). Served with your Southern Collards (of course!). Thanks for an easy and yummy recipe to start off the New Year!
Thanks, Norma! I’m so glad that you were able to enjoy a lucky New Year’s meal! 🙂
Happy New Year! Made this version today since I couldn’t get a properly sized ham for my regular recipe. Very tasty. I used fresh black eyed peas and that seems to require less liquid (makes sense) than this recipe calls for, but we strained it a bit and it was super tasty. Definitely recommend a bit of yellow bird habeñero sauce if you like a kick.
Thanks, Katie! I’m glad that you were able to make it work with the ingredients that you had on hand. Happy New Year! 🙂
I picked up cantaloupe, cucumbers, zucchini, and okra at the farmers market and was inspired to make a southern dinner my grandmother would have been proud of. I had to purchase blackened peas at the store and bought frozen. I followed your recipe, just adjusted the cooking time to 80 minutes for a softer texture. The balance of seasoning and the richness of the broth is perfect. I fried the okra in a cornmeal and flour mixture. I also prepared Mexican cornbread muffins and sliced cucumbers with Greek yogurt with chives. The delicious cantaloupe was dessert. Yummy! Thank you for posting the recipe. I will make again.
YUM! Sounds like an amazing meal, Carmen. So many of my favorites included — like the fried okra and cornbread muffins. Love it!
Wonderful recipe! Easy to do and very nice flavor. I used Melissa Fresh Black Eyed peas which worked well. If you use fresh, cook them slightly less – mine got little too soft. The recipe is easy to follow and is nicely laid out on the web.
Absolutely would make this again.!
Tasty
Thanks, Pam!