Southern Black Eyed Peas

This Southern Black Eyed Peas recipe brings deep, comforting flavor from bacon and a blend of classic seasonings. It’s a dish that’s both nostalgic and versatile, perfect for holidays or any day you want a soulful meal with a little southern charm. It simmers slowly on the stove filling your home with an irresistible aroma that promises satisfaction in every bite.

I first cooked these for a big family gathering, and since then it’s become a staple at our table especially around New Year’s when everyone looks forward to the tradition of prosperity this dish symbolizes. The smell of bacon and simmering peas always brings a sense of warmth and celebration.

Ingredients

• Thickcut bacon: adds rich smoky flavor, opt for applewood smoked if possible for extra depth
• Sweet onion: Vidalia or any sweet onion balances the savory flavors and softens nicely
• Fresh garlic: essential for a bright, pungent kick that jarred garlic just can’t match
• Seasoned salt, garlic powder, onion powder, dried thyme, black pepper, cayenne pepper: these spices build layers of southern classic flavor, adjust cayenne to control heat
• Dried black eyed peas: soaked overnight to achieve tender creamy texture, sort carefully to remove debris
• Unsalted chicken stock: provides savory depth without extra salt so you can control seasoning
• Bay leaves: subtle background aroma that adds complexity without overpowering
• Unsalted butter: optional, for a silky finish that rounds out the flavors
• Fresh parsley: optional garnish for a bright herbal note

Instructions

Sauté the Bacon:

Cook bacon in a Dutch oven over medium heat until crispy, about 15 to 20 minutes, stirring occasionally. Remove bacon and set aside on paper towels. Leave the drippings in the pot as they add deep flavor.

Cook the Onion:

Add chopped sweet onion to the bacon fat. Cook over medium heat for about 10 minutes until softened and translucent, stirring occasionally to promote even caramelization.

Add the Garlic:

Stir in minced fresh garlic and cook for 30 seconds until fragrant but not browned to avoid bitterness.

Toast the Spices:

Add seasoned salt, garlic powder, onion powder, dried thyme, black pepper, and cayenne pepper to the pot. Stir well and cook for another 30 seconds to toast the spices and intensify their aroma.

Combine Peas and Stock:

Add soaked and drained black eyed peas, chicken stock, and bay leaves to the pot. Bring to a boil, then lower to a simmer and cover. Cook for 60 to 90 minutes, stirring occasionally, until peas are tender and creamy.

Finish with Butter and Bacon:

Stir in unsalted butter for a creamy finish. Taste and adjust seasoning if needed. Serve topped with the reserved crispy bacon and sprinkle with fresh parsley if desired.

The thickcut applewood smoked bacon is my favorite part of this dish because it adds that perfect balance of saltiness and smoky richness which lingers in every bite. One year, we made this recipe after a long winter storm and eating it by the fire with family instantly felt like a warm, cherished tradition taking root.

Storage Tips

Store leftover black eyed peas in an airtight container in the refrigerator for up to three days. To reheat, add a splash of water or chicken stock to loosen the peas, warming gently on the stove or in the microwave. For longer storage, freeze in a freezer safe container for up to three months and thaw overnight in the fridge before reheating.

Ingredient Substitutions

If you cannot find thickcut bacon, any good quality bacon will do but reduce added salt accordingly. For a vegetarian version, omit bacon and use smoked paprika with olive oil to mimic the smoky base. You can substitute chicken stock with vegetable broth for a lighter flavor or leave out cayenne pepper or replace it with smoked paprika for warmth without heat.

Serving Suggestions

Black eyed peas are fantastic over fluffy white rice or served alongside cornbread. They pair well with collard greens, roasted chicken, or glazed ham. For gatherings, spoon the peas into small bowls and garnish with extra crispy bacon and fresh herbs to add color and texture.

Enjoy this soulful Southern classic warmed and served with rice or cornbread. Small steps like toasting the spices and soaking the peas make all the difference.

Common Recipe Questions

→ Are black eyed peas beans or peas?

They belong to both pea and bean families but are technically considered beans.

→ What type of bacon is best for these peas?

Thick-cut applewood smoked bacon works great, but any preferred bacon cut can be used.

→ How long should black eyed peas be soaked?

Soak overnight for at least 8 hours or use a quick soak by boiling then resting for an hour.

→ Are these peas spicy?

They have a light kick from cayenne pepper, which can be adjusted to taste or omitted completely.

→ Can black eyed peas be cooked in a slow cooker?

Yes, after soaking, combine ingredients in a slow cooker and cook on low for 3-4 hours.

→ How should leftovers be stored?

Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.