Easy Southern Black-Eyed Peas Recipe (Stovetop)

Why you will love this Southern classic!

If you love black-eyed peas as much as I do, you'll find plenty of ways to enjoy them here, from classic Southern preparations to easy variations you can serve all year long.

1. These delicious little gems have high levels of dietary fiber, iron, folate, potassium, protein, and Vitamin A. Pair them with brown or white rice, and you have a nutritional powerhouse!
2. Like my recipes for Black Eyed Peas and Rice (Hoppin’ John) and Black Eyed Pea Soup, this is a simple recipe with simple ingredients.
3. It’s budget-friendly; a one-pound bag of dried black-eyed peas costs around $2.00 and contains 12 servings. How’s that for a bargain?
4. Like fresh Purple Hull, Zipper, White Acre, Field Peas, and Pink Lady Peas, Southern peas are the ultimate comfort food!

Ingredient notes and substitutions

(Please see the recipe card below for specific quantities.)

• Black-eyed peas – this recipe calls for dried; however, I’ve included directions below to substitute fresh peas or refrigerated and even canned.
• Ham hock – you can substitute a ham shank, leftover ham bone, thick cut bacon, salt pork, pork belly, a ham bone, or even smoked turkey wings for the ham hocks.
• Chicken stock – adds additional flavor. You can also use vegetable broth or my homemade rotisserie chicken stock instead. I like to use Roasted Chicken, Better Than Bouillon, but you can use whatever kind you have.
• Onion and fresh garlic – these cruciferous veggies add great flavor. Fresh is best, but you can substitute garlic powder and onion powder in a pinch.
• Kosher salt, ground black pepper, and crushed red pepper – all work together to season the dish perfectly.
• Olive oil;– is used to saute the onion and garlic. You can also use bacon fat or bacon grease.(not pictured)
• Red wine vinegar – adds just a bit of acid, which enhances the flavor.

You'll also find easy variations later in the post if you'd like to customize this recipe.

What are black-eyed peas:

They are a variety of legumes commonly used in Southern cooking. They have a beige color with a black “eye” or spot on one end, which explains their name. They are frequently used in soups, stews, or salads or served as a side dish.

Once fed to cattle, these tasty protein-filled treats are a prized commodity at local farmers’ markets in the summer and are often eaten on New Year’s Day for good luck and prosperity.

How to rehydrate or soak dried peas:

Before you begin cooking with dried peas, you need to rehydrate them using one of two methods.

1. Overnight Soak Method (Optional): Place the dried black-eyed peas in a large bowl or pot and cover with several inches of water. Let them soak for 6-8 hours or overnight. The peas do not need to be refrigerated. Once soaked, drain and rinse them thoroughly with fresh water. They're now ready to cook.

2. Quick Soak Method (Recommended) If you're short on time, the quick-soak method works beautifully. Add the dried black-eyed peas to a medium saucepan and cover with water. Bring to a rapid boil over medium-high heat and boil for 2 minutes. Remove from the heat, cover, and let the peas sit for 1 hour. Drain and rinse well with fresh water before cooking..

For both of these methods, keep an eye on the peas and add more water, if needed, to keep them covered while they rehydrate. When properly rehydrated, they will be doubled in size.

Recipe variations

To change things up a bit, consider adding or substituting the following ingredients:

• Add a handful of chopped kale or collards.
• A can of Rotel or fire-roasted tomatoes adds excellent flavor and more veggies.
• Swap out the chicken stock for vegetable stock.
• Add a cup of chopped leftover ham.
• Cook a few slices of bacon, remove them from the pan, and drain. Cook the onion in bacon grease instead of olive oil. Before serving, top with the crumbled bacon.
• Add a cup or so of chopped-up smoked sausage.
• In addition to the onion, feel free to add any or all of these vegetables: celery, green pepper, carrots, or jalapeno peppers.
• Add a bay leaf while the peas are cooking, and remove them before serving.
• Throw in some sliced okra.

As you can see, the possibilities are endless.

Serving suggestions

I like to serve these tasty legumes with entrees such as Grilled Pork Tenderloin with Apricot Glaze, Fried Fish, Oven-Baked Baby Back Ribs, Mushroom Stuffed Pork Tenderloin with Bacon, Fried Oysters, Blackened Mahi Mahi, and Double Smoked Ham,

They also pair well with Pork Chops, Au Gratin Potatoes and Ham, Hasselback Potatoes, and Southern Potato Salad.

And if you really want an example of southern cuisine, add a slice of crispy cornbread, or mini cornbread muffins, and a bowl of collard greens or turnip greens.

How to store and reheat leftovers:

Leftovers can be stored in an airtight container in the refrigerator for up to four days. They can also be frozen in an airtight container for several months.

Leftover black-eyed peas can also be used to make this baked black-eyed pea dip.

To reheat leftovers, place them in a saucepan on the stove over medium-low heat. Feel free to add water or chicken stock if they get too thick.

How to make Black-Eyed Peas in a Crock-Pot or slow cooker

Saute the onions and garlic as directed, and when they are done, put them and the rest of the ingredients, including the rehydrated peas, in your Crock-Pot or slow cooker. Cook on high for four hours or low for eight hours.

Recipe FAQs

Pro Tips for Perfect Results

Please don’t use canned black-eyed peas in this recipe unless you have no other options. If you do, be sure to drain and rinse them before adding them to the veggies, and reduce the liquid by half.

When soaking your peas, use a large container and cover the peas with several inches of water. Add more water as needed.

More Southern New Year's Recipes You'll Love

For a classic Southern New Year's meal, these favorites are always right at home on the table.

Need more menu ideas or recipes for New Year’s? Check out my collection of Traditional New Year’s Foods for Good Luck.

⭐ ⭐ ⭐⭐⭐If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

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