Southern Black-Eyed Peas Recipe

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 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. 

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. 

Why you will love them:

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, warm and tasty. 

Here’s what you will need:

You will need a bag of dried black-eyed peas, ham hocks, or ham shanks; chicken stock, onion, red wine vinegar, fresh garlic, crushed red pepper, kosher salt, and ground black pepper. Not pictured, olive oil. 

Soaking dried peas:

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

1.  The first 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.
2. The second is 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 water while they rehydrate. When properly rehydrated, they will be double in size. 

Here’s how to cook them:

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 and cook until the onions are tender, which should take about four to five minutes. Then, add the garlic and cook for one minute.
2. Add the drained 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. 
3. Season with salt and pepper and serve immediately. If desired, garnish with parsley, thyme, or chives.

Frequently asked questions:

What to serve them with?

I like to serve these tasty legumes with a slice of Cornbread or Hoecakes, a serving of Collard Greens, and sliced tomatoes. They are also delicious served with Brown Sugar Bourbon Glazed Ham or Chili Rubbed Pork Tenderloin with Apricot Glaze and pair well with my Au Gratin Potatoes and Ham. 

Serve them over rice, and you have Hoppin’ John. You can also add them to salads as in my Black-Eyed-Pea Salad. Or, my personal favorite, make Black-Eyed Pea Hummus.

Which is best: dried, fresh, or canned peas?

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

Around New Year’s, you can also 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. 

Canned peas come in a distant third, and I don’t recommend them. However, if that’s all you have, they will work in a pinch, but be sure to first 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. 

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. 

Can they be cooked in a slow cooker?

Absolutely! 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. 

What about leftovers?

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. 

Can you make them ahead?

Yes, this recipe can be made up to 48 hours ahead. Store covered in the refrigerator and reheat on the stove when you are 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.  

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 great 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 from the pan, and drain.  Cook the onion in bacon grease instead of the 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.  
• You can substitute salt pork, pork belly, a ham bone, or even the meat from a smoked turkey leg or neck for the ham hock. 
• 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.

More classic southern recipes: 

If you like this recipe, I think you also may like these popular classics:

• Southern Tomato Gravy
• Southern Fried Potatoes
• Southern Cornbread Dressing
• Southern Fried Chicken
• Southern Potato Salad
• Southern Crispy Fried Oysters
• Southern Fried Green Tomatoes

If you need more recipes or menu ideas, click on this link: Southern-Style Recipes.

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4.86 from 7 votes

Southern Black-Eyed Peas Recipe

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. 

Course Main Dish, Side Dish

Cuisine American, Southern

Keyword Black Eyed Peas, healthy side dish, southern recipes

Prep Time 10 minutes

Cook Time 1 hour

Total Time 9 hours 10 minutes

Servings 8 servings

Calories 136kcal

Author Sharon Rigsby

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 yellow onion medium, chopped
• ▢ 2 tablespoons red wine vinegar
• ▢ 4 cloves garlic finely minced
• ▢ 1 pinch crushed red pepper flakes
• ▢ ½ tsp 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 be sure to rinse and drain them thoroughly first. Then proceed with the recipe, and only add one/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 you are 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: 136kcal | Carbohydrates: 11g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 960mg | Potassium: 219mg | Fiber: 3g | Sugar: 1g | Vitamin C: 3.3mg | Calcium: 20mg | Iron: 0.9mg

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**This recipe was originally published on December 27, 2016. It was republished on December 26, 2020, with new photos and expanded directions and tips.