This Southern Black Eyed Peas recipe is packed with flavor. It's a traditional dish served for New Year's Day in the South but you'll find it on dinner tables year-round.
Easy Southern Black Eyed Peas Recipe
This recipe for black eyed peas begins with dry beans. They're inexpensive and seem to really absorb the flavor of the other ingredients extremely well. Don't be intimated, although there are4 several steps they're super easy to make. How do you make Southern Black Eyed Peas? Begin by covering the black eyed peas with water and let them soak for several hours or overnight. This helps tenderize the peas. After rendering bacon in a large Dutch oven or pot, add andouille sausage to the drippings to brown. Sauté celery, and onion then add garlic. This really gives them a pop of flavor!. Drain the beans, add to the pot with chicken stock and remaining seasonings and ingredients reserving the collards to add at the end of cooking. Cook until the black eyed peas are tender then enjoy with hot buttered cornbread.
How to Make the Best Southern Black Eyed Peas Recipe
- Ingredients you'll need to make homemade Southern Style Black Eyed Peas: One pound dry black eyed peas, bacon, onion, celery, smoked andouille sausage, chicken stock, Cajun or Creole seasoning, salt, black pepper, crushed red pepper flakes, bay leaves, fresh thyme, collard greens, green onions and cornbread for serving.
- Kitchen gadgets you'll need: A large bowl or pot for soaking the black eyed peas, a 6 quart Dutch oven or similar heavy bottomed pot, sharp knife and cutting board, measuring cups and spoons, a large spoon for stirring and a ladle and bowls for serving.
- Black eyed peas need to be soaked prior to cooking and picked over to remove any small stones or debris. The age of the beans and the amount of time they're soaked can effect the cooking time greatly. Don't skip soaking them for at least 4 hours.
- Cajun and Creole seasonings vary in sodium content from brand to brand. Adjust the amount of salt in the recipe according to the brand you choose to use.
- Frozen collard greens are super convenient to use. You could use fresh or even canned collards, if that's your preference. Fresh collard greens will need to cook longer. You could also use kale which will cook quicker.
- Quick Soak Method for Beans: Rinse the black eye peas, and place into a pot. Cover with water allowing 1 inch over the top. Bring to a boil on the stove top and boil for 1 minute covered. Remove from the stove and allow the peas to sit for 1 hour covered. Rinse, then proceed with the instructions in the recipe. This same method will also work with pinto beans, navy beans, or butter beans.
- Store cooked Black Eyed Peas chilled in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat or in single servings in the microwave.
More Southern Style Beans and Peas Recipes to Make
- Lima Beans with Bacon are delicious as the main dish or a side dish at any meal.
- This recipe for Creamed Peas will take you back to Grandma's house.
- Homemade Baked Beans topped with slices of bacon just like my Mom used to make.
- This Sweet Pea Salad is perfection for the holidays and summer picnics alike.
- My recipe for Pinto Beans includes a few ingredient updates that elevates the flavor.
- Slow Cooked Country Ribs and Barbecue Beans simmer low and slow in a crockpot.
- Black Bean Soup from Iowa Girl Eats.
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Helpful Kitchen Items:
Southern Black Eyed Peas
- 1 lb dry black eyed peas rinsed and picked over
- 6 slices bacon
- 8 oz smoked andouille sausage cubed
- 1 large sweet onion finely diced
- 1 rib celery diced
- 3 cloves garlic minced
- 2 teaspoon Creole or Cajun seasoning
- ½-1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes optional
- 7-8 cups low sodium chicken stock
- 2 medium bay leaves
- 2 teaspoon fresh thyme
- 2-3 cups frozen collard greens thawed (optional)
- 4 medium green onions, thinly sliced
- cornbread or cooked white rice for serving
- Rinse and pick over black eyed peas then place into a pot or large bowl and cover with 3 inches (head space) of cold water. Let soak for 4 hours. Drain well
- In a 6 quart Dutch oven or similar heavy bottomed pot cook bacon over medium-high heat until crisp. Remove from pot to a paper towel lined platter, then chop.
- To the drippings in the pot, add andouille. Cook for 2-3 minutes then remove with a slotted spoon. Set aside.
- Add onion and celery. Cook over medium high for 3-5 minutes or until softened and beginning to brown. Add garlic cook for 1 minute longer.
- To the pot add drained black eyed peas, Creole or Cajun seasoning, salt, black pepper, red pepper flakes, bay leaves and fresh thyme. Add 7 cups stock reserving 1 cup for the end of cooking to thin, if needed.
- Cover and cook over low heat for 75-90 minutes or just until the black eyed peas are tender and the broth is creamy. Stir periodically to avoid sticking to the bottom of the pot. (You may need to cook longer depending on how vigorously the beans simmer. Test and add or deduct time as needed)
- To the pot add andouille, ½ cooked bacon and collard greens. Mix well, simmering uncovered for around 5-10 minutes or just until heated through and slightly reduced. Remove bay leaves and thyme stems. (This is the point you can add extra 1 cup stock to thin, if desired. Likewise to thicken, remove some black eyed peas from the pot and mash then add back to the pot.))
- Serve immediately with cornbread garnished with reserved bacon and green onions.
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