Black Eyed Peas

5 from 5 votes

Serve this easy black eyed peas recipe as a budget-friendly main course with a side of cornbread, or offer them as a side dish on your lucky New Year's table!

Course Dinner, Side Dish

Cuisine American, Southern

Keyword black eyed peas recipe, black eyed peas with bacon, how to cook black eyed peas, southern black eyed peas, stovetop black eyed peas

Prep Time 15

Cook Time 35

Soaking Time 1

Total Time 1 50

Servings cups

Calories 369kcal

Author Blair Lonergan

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