Southern Black‑Eyed Peas Recipe

Southern Black‑Eyed Peas Recipe brings you a warm, hearty, and deeply flavorful dish that celebrates comfort, tradition, and nourishment. With tender black‑eyed peas simmered in rich chicken broth, smoky bacon and sausage, aromatic vegetables, and vibrant greens, this recipe combines Southern soul‑food roots with approachable technique. Whether you’re cooking for a family dinner or prepping for a special occasion, this dish is both satisfying and inviting.

Why You’ll Love This Recipe

You’ll love this recipe because it delivers on multiple fronts: bold smoky flavor from bacon and sausage, creamy yet slightly textured beans that hold their shape, and the comforting one‑pot ease that makes weeknight cooking feel special. The greens add color, nutrients, and another layer of richness. And given its Southern tradition (beans for luck, greens for prosperity), it also brings a meaningful touch to your table.

Ingredients

• 1 pound (453 g) dry black‑eyed peas
• 4‑5 thick slices bacon, chopped
• 5 oz smoked sausage or turkey, diced (about 1 cup)
• 1 large onion, diced
• 1 stalk celery, diced
• 2‑3 teaspoons garlic, minced
• 1 optional jalapeno, minced (or substitute with ¼ tsp cayenne)
• 2 tsp fresh thyme, minced
• 1 bay leaf
• 1‑2 tsp Creole seasoning
• 7‑8 cups chicken broth
• 2 cups (or more) collard greens (or kale)
• Salt and pepper, to taste

Step‑by‑Step: How to Make Southern Black‑Eyed Peas

1. Rinse the dry black‑eyed peas, pick through them to remove any stones or debris. Add the peas to a large pot and cover with about 3‑4 inches of cold water. Let soak for 2‑3 hours (or overnight if convenient).
2. In a large, heavy sauté pan over medium heat, sauté the chopped bacon until brown and crispy (about 4‑5 minutes). Then add the diced smoked sausage (or turkey) and sauté for another 2‑3 minutes. Remove the bacon & sausage mixture from the pan and set aside.
3. In the same pan (with the bacon‑sausage fat), add the diced onion, celery, minced garlic, minced jalapeno (if using), fresh thyme, and the bay leaf. Sauté for about 3‑5 minutes until the onions are aromatic and translucent.
4. Pour the chicken broth into the pot (or return to the large cooking pot if you moved everything). Drain and rinse the soaked beans, then add them into the pot. Season with the Creole seasoning, salt and pepper. Stir and bring to a boil.
5. Reduce heat to a simmer and cook uncovered for about 20 minutes, allowing the beans to begin tenderizing.
6. Add the collard greens (or kale) and the reserved bacon & sausage mixture. Continue cooking for another 10 minutes (or a little more, until the beans are tender and the broth has thickened to your desired consistency). Stir occasionally. If the mixture seems too dry or thick, add more stock or water. You want a creamy but not watery texture.
7. Remove the bay leaf. Taste and adjust seasonings – add more salt, pepper or Creole seasoning if needed. Serve over rice and garnish with chopped green onion if desired.

Helpful Tips

• Soaking the beans ahead of time shortens cooking time and helps with better texture.
• If you skip the soak, expect longer cook time, or use a pressure cooker/Instant Pot for faster results.
• When sautéing aromatics (onion, garlic, celery), using the rendered bacon fat adds depth of flavor.
• To thicken the dish and create a creamier texture, mash a few beans against the side of the pot or remove a cup, puree and add back.
• Taste and adjust salt toward the end – smoked meats often contribute significant salt.
• To reduce bean‑related gas, some old‑southern‑style tips include adding a carrot or a small pinch of baking soda during cooking.

Substitutions And Variations

• Meat swap: Use smoked turkey wings or ham hocks instead of bacon/sausage for a different smoked profile.
• Vegetarian/Vegan version: Omit the bacon/sausage, use olive oil for sautéing, and use vegetable broth. Add extra greens and perhaps diced bell pepper for flavor.
• Spice level: Increase heat by adding extra jalapeno or cayenne, or reduce to mild by omitting the jalapeno.
• Greens variation: Swap kale, Swiss chard, or mustard greens for collards if preferred.
• Texture variation: For a stew‑like consistency, mash some beans; for a more brothy feel, leave beans whole and add extra broth.
• Serving variation: Serve over rice, cornbread, or with crusty bread. Add a side of greens or pickled veggies for contrast.

Storage Instructions

Allow the dish to cool to room temperature, then transfer into an airtight container. Store in the refrigerator for up to 3‑5 days. When reheating, you may need to add a splash of chicken broth or water if the mixture has thickened too much. Freeze for up to 6 months in freezer‑safe bags or containers, portioned as desired. Thaw overnight in the fridge and reheat gently, stirring occasionally.

Nutritional Information

Serving size: approx. 240 g
Calories: 245 kcal (12% of a standard diet)
Carbohydrates: 27 g (9%)
Protein: 17 g (34%)
Fat: 9 g (14%) — saturated fat 3 g (19%)
Polyunsaturated fat: ~1 g
Monounsaturated fat: ~4 g
Trans fat: ~0.002 g
Cholesterol: 17 mg (6%)
Sodium: 310 mg (13%)
Potassium: 730 mg (21%)
Fiber: 9 g (38%)
Sugar: 4 g (4%)
Vitamin A: 4,173 IU (83%)
Vitamin C: 32 mg (39%)
Calcium: 227 mg (23%)
Iron: 3 mg (17%)

Serving Suggestions

• Serve the Black‑Eyed Peas over steamed white rice for a traditional Southern comfort meal.
• Pair with cornbread or buttermilk biscuits on the side to soak up the flavorful broth.
• Add a side of sautéed collard greens or kale for extra greens and color.
• Garnish with chopped green onions, and maybe a dash of hot sauce for a little kick.
• For a festive meal (especially around New Year’s), serve with pork chops or ham for added richness and tradition.

Frequently Asked Questions About Southern Black‑Eyed Peas

Q: Is it necessary to soak black‑eyed peas before cooking?
A: Soaking is optional, but highly recommended. It softens the peas, shortens the cooking time, and can make them easier to digest. A few hours or an overnight soak works best.
Q: Can I use canned black‑eyed peas instead of dry?
A: Yes, but canned peas are already cooked so you’ll add them toward the end of cooking to avoid over‑cooking and mushiness. So they’re less ideal for long‐simmered dishes but fine in a pinch.
Q: What gives the dish its smoky flavor?
A: The bacon and smoked sausage (or smoked turkey/ham hock) release rich fat and flavor into the broth. Also sautéing onion, celery and garlic in that fat builds depth.
Q: How can I make the beans more creamy without becoming mush?
A: You can mash a few beans against the side of the pot or puree a small portion and stir it back in—this thickens the broth without losing the bean texture.
Q: Why are black‑eyed peas traditionally served with collard greens on New Year’s?
A: In Southern tradition, black‑eyed peas symbolize coins (luck) and collard greens symbolize dollars (prosperity). So together they represent good fortune for the year ahead.
Q: How long will leftovers keep?
A: In the refrigerator for up to 3‑5 days; in the freezer up to about 6 months (if well sealed). Reheat gently and add a bit of broth if needed.

Conclusion

Thank you so much for making this Southern Black‑Eyed Peas recipe your own. I hope you’ll enjoy the warmth, flavor, and comfort this dish brings—whether it’s for a cozy weeknight dinner or a meaningful gathering. It’s one of my favorite go‑to meals because it’s easy yet full of personality and tradition. May your kitchen be filled with the aroma of the simmering peas, the sizzle of bacon, and the anticipation of good food and good company. Happy cooking, and here’s to many more delicious meals together—thank you for being part of our food‑loving community!

Follow us on Pinterest for daily recipe inspiration!

Print