Southern Black Eyed Peas
These Southern Black Eyed Peas have so much flavor thanks to bacon and all the delicious seasonings that are added! A must-have addition to all your meals!
A CLASSIC BLACK EYED PEAS RECIPE
Hands down, one of my favorite dishes to make and eat are black eyed peas. There is nothing that smells better to me than to have black eyed peas with bacon, onion and garlic simmering away on the stovetop. Although I make these all year round, a lot of folks only make black eyed peas during the holidays and of course New Years Day where they are supposed to bring good luck for the rest of the year! This recipe is so tasty that it will be one dish that you will start making regularly!
These were absolutely delicious and so easy to make! This recipe will definitely will be not only a New Year’s Day staple, but added to our normal rotation, for years to come. Thank you! – Kelly
FREQUENTLY ASKED QUESTIONS:
While they belong to both the pea and bean family of legumes, they are actually a bean.
Dating back to the Civil War, Black Eyed Peas were traditionally eaten on New Years Eve or Day to bring prosperity and luck to those who ate them. It has evolved into a tradition to many over the years. While many folks around the country enjoy black eyed peas, the largest consumers of them are in the southern United States.
Absolutely! I generally use ham hock with my collard greens and bacon with my black eyed pease but both add incredible flavor!
These need to be soaked overnight (at least 8 hours) so they can soften up and be used for this recipe. If you do not have time to soak your beans you can do what is known as a “quick soak.” Add your black eyed peas to a large pot of water and bring to a boil and continue to boil for about 2 minutes. Take them off the heat, cover and let them sit for 1 hour then drain. Then you can continue with the recipe.
There is a light spice behind this recipe with the addition of the cayenne pepper. If you are not a spice lover you can leave that ingredient out. If you are a spice lover you can double the cayenne or even add some of your favorite hot sauce.
There are a variety of things that go great with this recipe. Some of my favorites include rice, chicken, beef, cornbread, collard greens, biscuits, ham and more.
Yes. After soaking the black eyed peas overnight, cook bacon and onion according to directions below. Then add all the ingredients to a slow cooker and cook on low for about 3-4 hours.
These can be stored in an airtight container in the refrigerator where they will keep for up to 3 days. Black Eyed Peas can also be frozen. Place in a freezer container where they will keep for up to 3 months. To defrost, remove from the freezer until thawed. These thicken as they cool after cooking so when you want to reheat them you can add some water or chicken stock and heat in the microwave or on the stovetop.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- thick-cut bacon – I really like the thick cut bacon for this but you can use regular bacon. As I said above, you could use a ham hock as well.
- sweet onion – sweet onions (like Vidalia onions) work well here since they don’t overwhelm the other flavors. You could also use a shallot as well. That will bring a light oniony garlic flavor.
- garlic -for certain recipes, I think you just really need fresh garlic. I definitely don’t hate jarred garlic (or jarlic as we jokingly call it). It does make a difference in some recipes since most of the jarred stuff is soaked in oils and water and it really dilutes the flavor big time. If you are going through all the trouble to make these homemade, take an extra minute to peel and mince fresh garlic.
- seasoned salt, garlic and onion powder, thyme, pepper and cayenne pepper – this is my preferred seasoning combination but you can certainly use what you enjoy! Most southerners like a little ‘kick’ to their black eyed peas. Some folks will serve with hot sauce and some will add a pinch of cayenne (some do both!) If you don’t enjoy that then leave out the cayenne pepper.
- dried black-eyed peas – for the best black eyed peas you have to use the dried beans and soak them overnight. Make sure you remove any small rocks or small leaves that might be mixed in with the dried beans. Just pop them in a large bowl, cover them with water (about 2 inches above the top of the peas) then cover and place into the refrigerator overnight until they are fully rehydrated. Some folks like to add salt to the water but I don’t think it is necessary to add more salt to it. Maybe for other beans and recipes but not this one. See my above FAQ on how to do a ‘quick soak’.
- unsalted chicken stock – I don’t want to make these to salty since we’re using a lot of chicken stock so I prefer unsalted chicken stock. That chicken stock is going to add a lot of flavor instead of just using water.
- bay leaves – you might be surprised what a nice background flavor this adds without being strong. It gives it that little something extra that you can’t quite put your finger on.
- unsalted butter – this might sound strange but adding a small amount of butter in at the end really finishes this dish off. It is optional.
HOW TO MAKE BLACK EYED PEAS:
In a dutch oven over medium heat, cook the bacon until crispy, 15-20 minutes stirring occasionally. Take the bacon out, reserving the bacon drippings in the pot, and place the cooked bacon on a paper-towel-lined plate. Add the onion to the pot and cook until softened and translucent, about 10 minutes, stirring occasionally. Add the garlic and cook for 30 seconds until fragrant.
Next add the seasoned salt, garlic powder, onion powder, thyme, pepper, and cayenne to the pot. Stir it in and cook for 30 seconds. Add the peas, chicken stock, and bay leaves to the pot, and stir it together. Bring to a boil, reduce to a simmer, and simmer, covered, for 60-90 minutes, stirring occasionally. They are done when the peas are tender. Add the butter and stir it in to melt, taste, and adjust seasoning if necessary.
Serve with the crispy bacon on top and fresh parsley if desired.
Enjoy!
WANT MORE DELICIOUS RECIPES?
Southern Black Eyed Peas (+Video)
Ingredients
- 12 ounces thick-cut bacon, 1/2-inch diced
- 1 small sweet onion, small diced
- 3 cloves garlic, minced
- 2 teaspoons seasoned salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 1 pound dried black-eyed peas (soaked overnight and drained)
- 4 cups unsalted chicken stock
- 2 dried bay leaves
- 2 Tablespoons unsalted butter
Instructions
- In a dutch oven (large pot) over medium heat, cook 12 ounces thick-cut bacon, 1/2-inch diced until crispy, 15-20 minutes stirring occasionally. Take the bacon out, reserving the bacon drippings in the pot, and place the cooked bacon on a paper towel-lined plate.
- Add 1 small sweet onion, small diced to the pot with the bacon grease and cook until softened and translucent, about 10 minutes, stirring occasionally.
- Add 3 cloves garlic, minced and cook for about 30 seconds or until fragrant.
- Add 2 teaspoons seasoned salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1 teaspoon black pepper, and ¼ teaspoon cayenne pepper to the pot. Stir it in and cook for 30 seconds.
- Add 1 pound dried black-eyed peas (soaked overnight and drained), 4 cups unsalted chicken stock and 2 dried bay leaves and stir it together.
- Bring to a boil, reduce to a simmer, and simmer, covered, for 60-90 minutes, stirring occasionally. They are done when the peas are tender.
- Add 2 Tablespoons unsalted butter and stir it in to melt, taste, and adjust seasoning if necessary.
- Serve with the crispy bacon on top.
Video
Notes
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- You can do a quick soak if you do not have time to soak overnight, see above on how to do this.
- These can be frozen, see above on how to do that.
- Be sure to pick through your dried peas to remove any little rocks or vegetation that accidentally got packed with the beans (this is completely normal and nothing to worry about.)
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Originally published: November 2022
Updated and republished: December 2025
All I can say is…YUM! I have never made black eye peas from scratch but do like them very much. After reading many recipes, (and the realization that who couldn’t use some extra luck} I decided to give this one a try for New Years day and am so glad I did. I followed the recipe as written, however I had to substitute skinless turkey sausage for the bacon/ham hock due to having Alpha Gal. I have to say this was the best dish of its kind. It was super flavorful and did not need any adjustment or spices added. The butter was the finishing touch for sure! My husband who was less than enthusiastic when I said what I was making actually was very complimentary and liked them. I am pleased to say 2026 is off to a good start! Thank you Brandie and Happy New Year!
Best black eyed peas I ever made!! These were delicious.
Delish! Added celery & carrot for color, 1 T tomato paste, & 2 t better than bouillon chicken & the beans were amazing. Great flavor!
Awesome recipe. I made these today as I do every year to kick off the New Year. The only things I changed were more onion and garlic and a tablespoon of tomato paste. I also took about a cup out and put it in a processor for thickness before adding back in. Overall amazing and Happy New Year!
My MIL has talked about New Year’s black eyed peas for over the past decade and I make them for her every year she’s with us. My husband laughed at us for years until he tried some from this recipe and he actually apologized! LOL! I will be making them again in a few days for the new year and we are sooo ready!!
These are excellent. I use a ham hock instead of bacon but that’s the only thing I change. So good
For New Year’s this year, I decided that rather than make the same pork, peas, collards, and cornbread that I’ve been making for years, I would try all new recipes. Having grown up in the deep South, I know a little something about black-eyed peas and I have to say that these peas are hands down the best I’ve ever had….EVER! Better than all the grannies, meemaws and every proud Southern cook! Everyone loved them, even those that don’t generally like black-eyed peas! My husband asks for them a lot and I give it to him! I’m starting to try all your recipes! Thank you for sharing them with us!
Awww Ellie – what a wonderful comment! Thanks so very much – that really means so much!!
OMG these were the best!! I bought fresh black eyed peas bc I like them better than dried, but the flavors in this recipe were fabulous! I added some smoked sausage and it made a wonderful meal. I will use this recipe again and again!!
making this today – 1st time – (good luck for the new year, right!) and using smoked sausage as well instead of bacon or ham hock – hope they turn out as wonderful as they sound!
Loved these! So much flavor.
These were absolutely delicious and so easy to make! This recipe will definitely will be not only a New Year’s Day staple, but added to our normal rotation, for years to come. Thank you!
I made mine using regular chicken broth and they were a little on the salty side
Otherwise, good flavor.
That’s why I have unsalted chicken broth in the ingredients
Turned out great!! I added andouille sausage. Will make again!!!
I admit, I was a bit concerned but they were amazing! I followed instructions and once came to a boil moved to a crockpot. put on low for a couple of hours till I got to our preferred tenderness and switched to keep warm while finishing off the rest of the New Year meal! do not forget the butter!!!!
Our favorite recipe! Thank you!!
Delicious!! Followed recipe exactly other than cutting it in half since I’m a family of “just me”. I ate them over steamed rice (yep, we Southeners like our peas and beans over rice) so that made a huge meal for me. The only other issue…I forgot to add the butter at the end. As I was cleaning up, I added some to the remaining beans and tried just a couple of bites to see it it made a difference and it definitely does. Don’t forget the butter, people! LOL Only other comment…I think I’ll use a little more chicken broth next time. They could have used a bit more “juice”. Thank you for this great recipe.
I’m a southern gal who grew up with black eyed peas on the table regularly. We eat them at church, every holiday, etc. This recipe is hands down the absolute best I’ve ever eaten or made! It will be my go to forever! Hubby came in for lunch and said they were great! The only thing I really did different was I used precooked bacon from Sam’s, I just crisped it up in the microwave and then put it in the chopper. I went with less onion, and I didn’t have any of whatever the green herb is, I can’t remember what it was now. I also used some garlic powder instead of garlic. Great recipe!
Going to give it a try. I made your tuna/mac/pees salad. Followed your recipe to a Tee. It was yummy. I added some mung bean sprouts I had in a jar of rice vinegar and some capers (to disguise the green pees-my roomie doesn’t like pees). He devoured the tuna/mac salad.
Note: mung bean sprouts go bad in a hurry so I always put my leftover mung bean sprouts in vinegar.
Black eyed peas have always been one of my least favorite of beans. They tasted like dirt to me. When I saw your recipe starting with dried beans (a must in my book) and the number of spices (hello flavor!) and finishing with butter (adds such a great richness) I had to try them. I am now a convert! As long as they are made from this recipe. 🙂
The only thing I did differently is using smoked paprika in place of seasoned salt because I didn’t have any (not something I stock). Well done and highly recommended!
Delicious! I used a red onion and forgot to add the butter at the end, and it was amazing! My partner is a Chef and loved it. He said, “Make sure you save that recipe.” I did and will use it again!
My mom loved them, my husband who doesn’t care for black eyed peas loved them and my 7 and 6 year olds loved them….thats a WIN in my book!
this was incredible!
neighbors raved about it!
I found the seasoned salt was a wonderful addition.
it is an incredible recipe!