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 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.

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 enjoy today. 

Jump to:

• Why you will love this recipe:
• Ingredient notes and substitutions:
• How to rehydrate dried black-eyed peas:
• How to cook and season black-eyed peas:
• What are black-eyed peas:
• Recipe variations:
• What to serve them with:
• Recipe FAQs:
• 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. Like Purple Hulls, Zippers, White Acres, 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 peas; however, I’ve included directions below to substitute fresh, refrigerated, and even canned.
• 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 dish.
• Olive oil – is used to saute the onion and garlic. (not pictured)
• Red wine vinegar – adds just a bit of acid, which enhances the flavor.

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 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 medium-sized saucepan over 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. 

How to cook and season 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.

2. 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 them 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.

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.

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 few bay leaves while cooking, and remove them before serving. 
• Throw in some sliced okra.

As you can see, the possibilities are endless.

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, and Double Smoked Ham,

They also pair well with my Au Gratin Potatoes and Ham. 

Recipe FAQs:

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:

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!

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📋 Recipe:

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