Growing up in the South, I learned that some dishes hold magic beyond their ingredients. Black eyed peas are one of those dishes. My grandmother taught me this recipe on a cold January morning, stirring a pot that filled our kitchen with the most amazing smell.
This black eyed peas recipe creates the perfect comfort food. It’s smoky, hearty, and packed with flavor. Plus, it carries the tradition of bringing good luck when served on New Year’s Day.
What Makes This Recipe Special
Black eyed peas originated in Africa and became a Southern staple in the 1600s. They symbolize prosperity because they look like coins. The tradition says eating them on New Year’s Day brings good fortune for the year ahead.
But don’t wait for New Year’s to enjoy this dish. It’s perfect comfort food any time of year.
Ingredients You’ll Need
For the peas:
- 1 pound dried black eyed peas
- 4-5 thick bacon slices, chopped
- 5 ounces smoked sausage, diced
- 1 large onion, diced
- 1 celery stalk, diced
- 2-3 teaspoons minced garlic
- 1 jalapeño, minced (optional)
- 2 teaspoons fresh thyme
- 1 bay leaf
- 1-2 teaspoons Creole seasoning
- 7-8 cups chicken broth
- 2 cups collard greens, chopped
- Salt and pepper to taste
The bacon and sausage add incredible smoky flavor. The vegetables create a flavorful base. The collard greens represent money in the traditional dish.
Step-by-Step Instructions
1. Prep the peas:
- Rinse the dried peas and remove any debris
- Place peas in a large pot
- Cover with 3-4 inches of cold water
- Let soak for 2-3 hours or overnight
2. Cook the meat:
- Fry chopped bacon in a large pan until crispy (4-5 minutes)
- Add sausage and cook 2-3 more minutes
- Remove meat and set aside
- Keep the fat in the pan
3. Build the flavor base:
- Add onions, celery, garlic, jalapeño, thyme, and bay leaf to the pan
- Sauté for 3-5 minutes until onions are soft
- Pour in chicken broth
4. Cook the peas:
- Drain and rinse the soaked peas
- Add peas to the pot with vegetables and broth
- Season with Creole seasoning and salt
- Bring to a boil, then reduce heat
- Simmer uncovered for 20 minutes
5. Finish the dish:
- Add collard greens, bacon, and sausage back to the pot
- Cook 10 more minutes, stirring occasionally
- Cook until peas are tender and broth thickens
- Add more broth if needed
- Remove bay leaf
- Taste and adjust seasonings
Tips for Perfect Results
- Soaking matters. Soaking the peas shortens cooking time and helps them cook evenly. You can skip this step, but it will take longer to cook.
- Texture control. For thicker consistency, mash a few cooked peas against the pot side with your spoon. The mashed peas will thicken the broth naturally.
- Flavor boost. Don’t skip the bacon fat. It adds incredible flavor to the vegetables.
- Spice level. Start with less jalapeño and add more if needed. You can always add heat, but you can’t take it away.
Recipe Variations
- Vegetarian version. Replace bacon with olive oil and use vegetable broth instead of chicken broth.
- Slow cooker method. Add all ingredients to a crockpot. Cook on high for 5-6 hours or low for 9-10 hours.
- Creamy style. Add coconut milk for a tropical twist and creamier texture.
- Tomato addition. Fresh tomatoes or tomato sauce add nice tangy flavor.
Storage and Reheating
This recipe freezes beautifully. Store in airtight containers for up to 6 months in the freezer or 3-5 days in the refrigerator.
To reheat, thaw overnight in the fridge. Warm in a pan over medium-low heat or microwave. Add more broth if needed.
What to Serve With Black Eyed Peas
Serve over white rice for a complete meal. Cornbread is the perfect side dish. For traditional New Year’s luck, add pork (representing progress) and collard greens (representing money).
The Final Word
This black eyed peas recipe brings comfort and tradition to your table. The smoky bacon, tender peas, and flavorful broth create a dish that warms both body and soul.
Whether you’re continuing family tradition or starting a new one, this recipe delivers authentic Southern flavor. Try it once, and it’ll become a regular in your kitchen.
Southern Black Eyed Peas Recipe
Ingredients
Equipment
Method
- Prep the peas: Rinse dried black eyed peas and remove any debris. Place peas in a large pot and cover with 3-4 inches of cold water. Let soak for 2-3 hours or overnight.
- Cook the meat: In a large, heavy sauté pan, fry chopped bacon until brown and crispy (4-5 minutes). Add sausage and cook for 2-3 more minutes. Remove bacon and sausage mixture and set aside, keeping the fat in the pan.
- Build flavor base: Add onions, celery, garlic, jalapeño, thyme, and bay leaf to the pan with bacon fat. Sauté for 3-5 minutes until onions are soft and aromatic.
- Add liquid: Pour in the chicken broth and bring to a gentle simmer.
- Cook the peas: Drain and rinse the soaked peas. Add peas to the pot with vegetables and broth. Season with Creole seasoning and salt. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
- Finish the dish: Add collard greens, bacon, and sausage back to the pot. Continue cooking for 10 more minutes, stirring occasionally, until peas are tender and broth thickens to desired consistency.
- Final touches: Add more broth if mixture becomes too thick. Remove bay leaf. Taste and adjust seasonings with salt, pepper, and Creole seasoning as needed.
- Serve: Serve hot over cooked white rice and garnish with chopped green onions if desired.