Easy Southern Black-Eyed Peas Recipe (Stovetop)

Why you will love this Southern classic!

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. 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, they 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.

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. The first method is to soak them overnight by placing the peas in a large pot of water and allowing them to stand for 6-8 hours at room temperature. Then, they need to be drained and rinsed with fresh water. At this point, they are ready to cook.

2. The second is the quick-soak method. Add the dried peas to a saucepan or large Dutch oven on medium-high heat, cover with water, and bring to a rapid boil. Continue boiling for two more minutes. Next, remove them from the heat, cover them, and let them sit for at least an hour. Then drain and rinse with fresh water.

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 in a slice of cornbread and a bowl of collard 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.

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 this recipe 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:

Expert tips and tricks:

Do not use canned black-eyed peas in this recipe unless you have nothing else, and if you do, be sure to drain and rinse them before adding them to the veggies; also, reduce the amount of 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 Black-Eyed Peas Recipes:

Here are more Southern pea recipes and menu ideas.

⭐ ⭐ ⭐⭐⭐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!

Thank you so much for visiting Grits and Pinecones; I hope you come back soon!