Southern Black Eyed Peas

These Southern Black Eyed Peas offer rich, smoky flavor from bacon and a blend of seasonings that makes every bite comforting and satisfying. This traditional dish is perfect for adding a hearty, soulful touch to any meal and is especially meaningful around the holidays for good luck and prosperity. Once you make it, you may find yourself returning to it again and again, just like I do whenever I want something warm and filling.

I made this for the first time on New Year’s Eve trying to start a lucky food tradition at home. It’s become a regular that my whole family looks forward to whenever the weather cools.

Ingredients

• Thick—cut bacon: for its smoky depth and crispy texture. Choose applewood smoked if possible for that extra flavor boost.
• Sweet onion (such as Vidalia): because it adds gentle sweetness and doesn’t overpower other flavors. Shallots work well too for a milder, garlicky note.
• Fresh garlic: for an aromatic punch. Whenever possible, peel and mince fresh rather than using jarred because it keeps the garlic flavor bright and strong.
• Seasoned salt, garlic powder, onion powder, dried thyme, black pepper, and cayenne pepper: combine for a warm, slightly spicy seasoning that brings these peas to life. Adjust cayenne to taste, especially if you prefer mild or hotter dishes.
• Dried black—eyed peas: which must be soaked overnight to soften properly. Pick through to remove any debris such as small stones or leaves before soaking.
• Unsalted chicken stock: adds flavorful richness without extra salt so you can control seasoning.
• Bay leaves: lend a subtle background flavor that elevates the dish without being obvious.
• Unsalted butter: to finish, giving the peas a silky texture and rich taste. This is optional but highly recommended.
• Fresh parsley: for garnish adding a pop of green and freshness at the end.

Instructions

Sauté the Bacon:

In a large Dutch oven set over medium heat, cook the thick—cut bacon stirring occasionally for about 15 to 20 minutes. Cook until nice and crispy but not burnt. Use a slotted spoon to remove the bacon to a paper—towel—lined plate. Reserve the bacon drippings in the pot.

Cook the Onions:

Add the chopped sweet onion to the bacon drippings in the pot. Cook over medium heat, stirring occasionally, until softened and translucent, approximately 10 minutes. This gentle cooking pulls out the onion’s natural sweetness and layers flavor into the dish.

Add the Garlic:

Stir in the minced fresh garlic and cook it for about 30 seconds until fragrant but not browned. This quick step unlocks the garlic’s full aroma that should complement the onions and bacon without overpowering.

Season the Base:

Sprinkle in the seasoned salt, garlic powder, onion powder, dried thyme, freshly ground black pepper, and cayenne pepper. Stir everything to combine and cook for another 30 seconds. This step toasts the spices lightly, which deepens their flavor and aroma.

Add the Black Eyed Peas and Liquids:

Pour the soaked and drained black—eyed peas into the pot. Add the unsalted chicken stock along with the bay leaves. Stir all ingredients together to evenly distribute flavors.

Simmer Slowly:

Bring the pot to a boil, then reduce heat to low and cover with a lid. Let the peas simmer gently for 60 to 90 minutes. Stir occasionally to keep the peas from sticking to the bottom. They are done when tender but still hold their shape.

Finish and Adjust:

Remove the bay leaves. Stir in the unsalted butter until melted and fully incorporated for a creamy finish. Taste and adjust seasoning by adding more salt, pepper, or spices if needed.

Serve:

Spoon the peas into bowls and top with the crispy cooked bacon. Scatter with fresh parsley if desired for a fresh, herbaceous lift.

My favorite part of this recipe is the crispy thick—cut bacon on top. It gives the dish that perfect contrast between creamy peas and crunchy bites. I remember the first time I made this for a family gathering. The smell alone brought everyone into the kitchen, and sharing it felt like continuing an old tradition even though it was brand new for us.

Storage Tips

Store leftovers in an airtight container and refrigerate. When reheating, add a splash of water or chicken stock to loosen the texture if it’s become thick. This helps the peas warm up evenly without drying out. For freezing, portion into freezer—safe containers and thaw overnight in the fridge before reheating gently on the stove or microwave.

Ingredient Substitutions

If you do not have thick—cut bacon, regular bacon works fine though it will be less substantial. Smoked turkey bacon is a lighter option but will be less smoky. Vegetarian option: omit bacon and use vegetable broth instead of chicken stock. Add a dash of liquid smoke for the smoky flavor. If fresh garlic is not available, use 1/2 teaspoon of garlic powder but add it with the other spices rather than with the onions.

Serving Suggestions

Serve over white rice or with warm cornbread for a true Southern—style meal. Pair it with collard greens, sautéed kale, or any steamed greens to balance the hearty peas. You can also offer hot sauce on the side for those who want to turn up the spice level.

This Southern black eyed peas recipe brings comforting, smoky flavor and makes a meaningful dish for gatherings. It’s easy to adapt and often tastes even better the next day.

FAQs About This Recipe

→ Are black eyed peas beans or peas?

Black eyed peas belong to both the pea and bean families but are technically considered beans, offering a hearty texture and mild flavor.

→ What kind of bacon pairs best with black eyed peas?

Thick-cut applewood smoked bacon is preferred for its robust flavor and texture, though your favorite cut can work well.

→ How should black eyed peas be prepared before cooking?

Soaking dried black eyed peas overnight softens them, ensuring they cook evenly; a quick soak method can be used if pressed for time.

→ What spices enhance the flavor of black eyed peas?

A combination of seasoned salt, garlic and onion powders, thyme, pepper, and cayenne pepper adds depth and a gentle heat.

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

Yes, after soaking, combine all ingredients and cook on low for 3-4 hours for tender, flavorful peas.

→ How should leftovers be stored?

Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently with added liquid to maintain texture.