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Black Eyed Peas Recipe

Southern Black Eyed Peas Recipe

This Southern black eyed peas recipe creates the perfect comfort food with smoky bacon, tender peas, and flavorful broth. A traditional dish served on New Year's Day for good luck, but delicious any time of year.
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Prep Time 15 minutes
Cook Time 50 minutes
Soaking Time 2 hours
Total Time 3 hours 5 minutes
Servings: 6 bowls
Course: Main Course
Cuisine: American, Southern
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound dried black eyed peas
  • 4-5 slices thick bacon chopped
  • 5 ounces smoked sausage diced (about 1 cup)
  • 1 large onion diced
  • 1 stalk celery diced
  • 2-3 teaspoons garlic minced
  • 1 whole jalapeño minced (optional)
  • 2 teaspoons fresh thyme minced
  • 1 whole bay leaf
  • 1-2 teaspoons Creole seasoning
  • 7-8 cups chicken broth
  • 2 cups collard greens chopped
  • to taste salt and pepper

Equipment

  • Large pot
  • Large heavy sauté pan
  • Wooden spoon
  • Colander

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Add liquid: Pour in the chicken broth and bring to a gentle simmer.
  5. 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.
  6. 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.
  7. 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.
  8. Serve: Serve hot over cooked white rice and garnish with chopped green onions if desired.

Notes

Soaking tip: You can skip soaking the peas, but it will take longer to cook them until tender.
Thickness control: For thicker consistency, mash a few cooked peas against the pot side with your spoon. The mashed peas will naturally thicken the broth.
Canned alternative: You can substitute with canned black eyed peas. Add them during the last 10 minutes of cooking since they're already cooked.
Storage: Stores in refrigerator for 3-5 days or freezer for up to 6 months. Reheat gently and add more broth if needed.