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    Grits and Pinecones » Recipes » Southern Peas

    Southern Black-Eyed Peas Recipe

    December 27, 2022 by Sharon Rigsby 4 Comments

    Jump to Recipe Print Recipe
    Pinterest pin showing two bowls of black-eyed-peas.

    With their nutty texture and tasty, earthy flavor, Southern Black-Eyed Peas are an inexpensive, nutritious, and easy-to-make side dish.

    Although they are delicious at any time of the year, many people believe that eating them along with ham, collard greens, cornbread, or hoe cakes on New Year’s Day brings good luck and prosperity in the new year. 

    Made from scratch, this simple southern-style recipe is the best and features rehydrated, dried black-eyed peas gently simmered in chicken stock and then perfectly seasoned with a ham hock, onion, and garlic.

    Two bowls of black-eyed-peas.

    Considered soul food, black-eyed peas are a true southern delicacy and are as versatile as they are delicious. While they are usually served as a side dish, Black-Eyed Peas and Rice (Hoppin’ John) is often served as a main dish. They can also be substituted for chickpeas to make Black-Eyed Pea Hummus, a tasty appetizer.

    Southern black-eyed peas, or cowpeas as they are sometimes called, have come a long way from their lowly beginnings as food for cattle to the tasty legumes we have today. 

    Jump to:
    • Why you will love this recipe:
    • Ingredient notes:
    • How to rehydrate dried black-eyed peas:
    • How to cook black-eyed peas:
    • Recipe variations:
    • Frequently asked questions:
    • Sharon’s tips:
    • Recipes with black-eyed peas:
    • 📋 Recipe:

    Why you will love this recipe:

    1. These delicious little gems have high levels of dietary fiber, iron, folate, potassium, protein, and Vitamin A. Pair them with brown rice, and you have a nutritional powerhouse!
    2. They are 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? 
    3. They are the ultimate in comfort food!

    Ingredient notes:

    Ingredients to make black-eyed peas including dried peas, chicken stock and a ham hock.

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

    • Black-eyed peas – this recipe calls for dried peas; however, I’ve included directions below to substitute fresh, refrigerated, and even canned peas.
    • Ham hock – you can substitute a ham shank, leftover ham, salt pork, pork belly, a ham bone, or even the meat from a smoked turkey leg or neck for the ham hock. 
    • Chicken stock – adds additional flavor. Feel free to use vegetable stock instead. I like to use Roasted Chicken, Better Than Boullion, but you can use whatever kind you have.
    • Onion and fresh garlic – these cruciferous veggies add great flavor.
    • Kosher salt, ground black pepper, and crushed red pepper – all work together to perfectly season the peas.
    • Olive oil – is used to saute the onion and garlic. (not pictured)
    • Red wine vinegar – adds just a bit of acid, which brings out the flavor of the peas.

    How to rehydrate dried black-eyed 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 bowl or pot of cold water and allowing them to stand for 6-8 hours. Then the peas need to be drained and rinsed with fresh water. At this point, they are ready to cook.
    Black-eyed peas soaking in a bowl of water.
    1. The second is the quick-soak method. Add the dried peas to a medium-sized saucepan over medium-high heat, cover with water, and bring to a rapid boil. Continue boiling the peas for two more minutes. Remove the peas from the heat, cover them, and let them sit for at least an hour. Then drain and rinse with fresh water.
    Black-eyed peas boiling in a pot.

    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. 

    How to cook black-eyed peas:

    1. Once they are rehydrated, and you are ready to cook, add olive oil to a large pot or dutch oven over medium-high heat. Add the chopped onions and ham hock and cook until the onions are tender, which should take about four to five minutes. Then, add the garlic and cook for one minute.
    Cooking onions and a ham hock in a saucepan.
    1. Add the drained and rinsed peas, chicken stock, red wine vinegar, and crushed red pepper flakes. Bring to a boil and reduce the heat to low. Cover the pot and let the peas simmer for 45-60 minutes or until they are tender. 
    A ham hock and black-eyed peas cooking in a pot.
    1. Season with salt and pepper and serve immediately. If desired, garnish with parsley, thyme, or chives.
    White bowls full of black-eyed peas.

    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 the peas, 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 few bay leaves when the peas are cooking, and remove them before serving. 
    • Throw in some sliced okra.

    As you can see, the possibilities are endless.

    Frequently asked questions:

    What to serve them with?

    I like to serve these tasty legumes with pork entrees, such as Grilled Pork Tenderloin with Apricot Glaze, Oven-Baked Baby Back Ribs, Mushroom Stuffed Pork Tenderloin with Bacon, Double Smoked Ham, and they also pair well with my Au Gratin Potatoes and Ham. 

    Which is best: dried or fresh black-eyed peas?

    Fresh black-eyed peas are generally best, but you can’t distinguish between them once they are rehydrated and cooked. The major plus with dried peas is that they are inexpensive, readily available all year long and keep indefinitely in your pantry.

    Around the holidays, you can often find dried black-eyed peas that have already been rehydrated in the refrigerated section at your grocery store. They are more expensive, coming in at about $4.00 for 12 ounces. But you can skip the step of rehydrating them. 

    If you are lucky enough to have fresh peas, follow the directions as written, except do not hydrate them before cooking. They will also not take as long to cook. 

    How to cook canned black-eyed peas?

    I don’t recommend canned black-eyed peas. However, if that’s all you have, they will work in a pinch, but be sure to rinse and drain them thoroughly. Then proceed with the recipe, but only add one-half cup of chicken stock for every can and reduce the other ingredients proportionately instead of the amounts listed. Also, only cook them for about 10-20 minutes. 

    Can you make this recipe in a Crockpot or slow cooker?

    Absolutely! 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 Crockpot or slow cooker. Cook on high for four hours or low for eight hours. 

    Can this recipe be made ahead?

    Yes, this recipe can be made up to 48 hours ahead. Store them covered in the refrigerator and reheat them on the stove when ready to serve. They do tend to thicken when refrigerated, so you may need to add more water or chicken stock to thin them out a bit.  

    What are black-eyed peas?

    Black-eyed peas are legumes, the most famous variety of cowpea, similar to purple-hull peas, field peas, white acre peas, zipper peas, and pink-eyed peas. While they are called peas, they are a type of bean.

    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.

    Sharon’s tips:

    Leftovers can be stored covered 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. 

    Recipes with black-eyed peas:

    • Healthy Black-Eyed Pea Salad
    • Black-Eyed Peas and Rice (Hoppin’ John)
    • Black-Eyed Pea Soup – Southern Style
    • Black-Eyed Pea Hummus

    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!

    📋 Recipe:

    Two bowls of black-eyed-peas and a piece of cornbread.

    Southern Black-Eyed Peas Recipe

    Sharon Rigsby
    With a nutty texture and tasty, earthy flavor, black-eyed peas are a classic family favorite. Although they are delicious at any time of the year, many people also believe that eating them on New Year's Day will bring good luck and prosperity in the new year. 
    4.86 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 1 hr
    Rehydrating 8 hrs
    Total Time 9 hrs 10 mins
    Course Main Dish, Side Dish
    Cuisine American, Southern
    Servings 8 servings
    Calories 136 kcal

    Ingredients
      

    • 1 pound dried black-eyed peas, about 2 cups
    • 3 cups chicken stock
    • 1 ham hock or ham shank,
    • 1 tablespoon olive oil
    • 1 sweet onion medium, chopped
    • 2 tablespoons red wine vinegar
    • 4 cloves garlic finely minced
    • 1 pinch crushed red pepper flakes
    • ½ teaspoon kosher salt
    • ¼ teaspoon ground black pepper

    Instructions
     

    • Rehydrate peas using the quick soak method or overnight soak method. Drain and rinse the peas.
    • Add the olive oil to a large pot or dutch oven over medium-high heat. Add the chopped onions and ham hock and saute until the onions are tender. This should take about four to five minutes. Add the garlic and saute for about one minute.
    • Add the peas, chicken stock, red wine vinegar, and crushed red pepper flakes. Bring to a boil and reduce the heat to low. Cover the pot and let the peas simmer for 45-60 minutes, or until they are tender.
    • Season with salt and pepper and serve immediately. If desired, garnish with parsley, thyme, or chives.

    Notes

    Before you begin cooking with the 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 bowl or pot of water and allowing them to sit for at least 6-8 hours. They do not need to be refrigerated. Then the peas need to be drained and rinsed thoroughly with fresh water. At this point, the peas are ready to cook.
    2. If you are in a hurry, you can also use the quick-soak method. Add the peas to a medium-size saucepan over medium-high heat, cover with water and bring to a rapid boil. Continue boiling the peas for two more minutes. Remove the peas from the heat, cover, and let 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 in fresh water while they rehydrate.
    • You can make this recipe using canned peas,  but rinse and drain them thoroughly, then proceed with the recipe, and only add a half cup of chicken stock for every can instead of what’s listed.
    • If you are lucky enough to have fresh peas, follow the directions as written, except do not hydrate them before cooking. They will also not take quite as long to cook. 
    • To make this recipe in a Crockpot or slow cooker, saute the onions and garlic as directed, and when they are done, put them and the rest of the ingredients in your Crockpot or slow cooker. Cook on high for four hours or low for eight hours. 
    • Leftovers can be stored covered in the refrigerator for up to four days. They can also be frozen in an airtight container for several months. To reheat, place them in a saucepan on the stove over medium-low heat. Feel free to add additional water or chicken stock if they have gotten too thick. 
    • This recipe can be made up to 48 hours ahead. Store covered in the refrigerator and reheat on the stove when ready to serve. They do tend to thicken when refrigerated, so you may need to add more water or chicken stock to thin them out a bit.  

    Nutrition

    Calories: 136kcalCarbohydrates: 11gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 960mgPotassium: 219mgFiber: 3gSugar: 1gVitamin C: 3.3mgCalcium: 20mgIron: 0.9mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

    **This recipe was originally published on December 27, 2016.

    More Southern Peas (Cowpeas) Recipes recipes

    • How to Cook Fresh Purple Hull Peas
    • Southern Field Peas
    • Southern Succotash with White Acre Peas Recipe
    • Zipper Peas Recipe – A Southern Classic

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    1. Judy

      January 01, 2021 at 9:32 am

      5 stars
      The BEST Black Eyed Pea recipe I have ever had. I decided to try it this year for a different twist and this will be my go to recipe from now on. My husband just tried it and said the same thing, WOW. Thanks Sharon for all your recipes on Grits and Pinecones.

      Reply
      • Sharon Rigsby

        January 01, 2021 at 9:56 am

        What a sweet comment, and a great way to welcome in 2021! Thank you so much for taking the time to share. You made my day.
        Happy New Year!
        Sharon

        Reply
    2. Stephanie

      January 01, 2020 at 4:03 pm

      5 stars
      This is, hands down, the best Black-Eyed Peas recipe I have had. It is simple, easy to prepare. I love recipes where all the ingredients are things I already have on hand. I used a giant ham hock and homemade turkey stock from Christmas dinner. The flavors in this recipe are perfect and require no additions or tweaking of any kind. Your Southern Buttermilk Cornbread recipe is the PERFECT accompaniment. Thank you for your recipes.

      Reply
      • Sharon Rigsby

        January 02, 2020 at 2:11 pm

        Dear Stephanie,
        I’m so glad you enjoyed the black-eyed peas and cornbread. And, thank you too for letting me know by leaving such sweet comments!
        Happy New Year!
        Sharon

        Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have well over 50 years of experience in the kitchen, and there is nothing I like better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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