Do you need to soak black-eyed peas before cooking?

Not necessarily. Soaking is optional but recommended if you’re using dried peas. It shortens the cooking time and helps the peas cook more evenly. If you’re in a rush, a quick soak (boiling for 2 minutes, then letting them sit for 1 hour) also works.

What meat goes best with black-eyed peas?

Traditionally, smoked pork is the go-to. This includes bacon , ham hocks , smoked sausage , or leftover ham . For a richer, meatier flavor, try a combination like bacon + andouille sausage. Vegetarians can swap in smoked paprika and olive oil for that same savory depth.

Can I use canned black-eyed peas instead of dried?

Yes, absolutely. Canned peas are a great time-saver. Just make sure to rinse and drain them well before adding. Since they’re already cooked, add them during the last 10–15 minutes of simmering to avoid mushiness.

How do I make black-eyed peas taste better?

Start by building flavor with sautéed aromatics like onion, garlic, and celery. Add smoked meats , Creole seasoning , and herbs like bay leaf and thyme . Finish with a splash of vinegar or hot sauce to balance the richness.

Southern Black Eyed Peas Recipe for Comfort & Luck

Ingredients

Scale

1 lb dried black-eyed peas (or 2 cans, rinsed)
6 slices bacon or 1 cup smoked sausage
1 small onion, diced
2 cloves garlic, minced
1 celery stalk, diced
2 bay leaves
1 tsp thyme (dried or fresh)
1 tsp Creole seasoning
4 cups chicken broth (or vegetable broth)
Salt and black pepper to taste
Optional: 1 chopped jalapeño, collard greens, or ½ cup canned tomatoes

Instructions

Soak peas (if using dried): Cover with water and soak 4–6 hours or overnight. Drain.
Cook meat: In a Dutch oven, sauté bacon or sausage until browned. Remove, set aside.
Sauté aromatics: In the same pot, cook onion, garlic, and celery until soft.
Add peas & broth: Stir in black-eyed peas, broth, bay leaves, thyme, Creole seasoning, and bring to a boil.
Simmer: Lower heat and simmer uncovered 30–40 minutes, until peas are tender.
Return meat: Stir bacon or sausage back in. Simmer another 10–15 minutes.
Finish: Season to taste. Optionally mash a few peas for thicker texture.
Serve: Hot, over rice or with cornbread and greens.

Notes

For a vegetarian version, omit meat and use olive oil + smoked paprika
Freeze leftovers in individual portions up to 6 months
Pairs well with fried chicken, collard greens, or skillet cornbread

Author: Astrid
Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main Dish or Side Dish
Method: Simmering / One-Pot
Cuisine: Southern, Soul Food
Diet: Gluten Free

Nutrition

Serving Size: 1 cup
Calories: 265
Sugar: 2g
Sodium: 640mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 15g
Cholesterol: 25mg

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