Southern Black Eyed Peas

These Southern Black Eyed Peas bring a wonderful depth of flavor from the smoky bacon and perfectly balanced seasonings. They make a fantastic side dish for any meal, especially when you want a comforting bowl full of Southern tradition and warmth.

This recipe has been a go-to for me during New Year celebrations and family dinners. The butter at the end adds that special creamy richness I never skip. My family always asks for seconds, and it feels great knowing I’m serving something wholesome and flavorful.

Ingredients

• Twelve ounces of thick-cut bacon, diced in half-inch pieces: this renders flavorful fat and adds smoky taste
• One small sweet onion, diced: brings subtle sweetness and softens the texture
• Three cloves of garlic, minced: essential for aroma and an extra depth of flavor
• Two teaspoons seasoned salt: seasoned salt layers in savory umami notes
• One teaspoon garlic powder: boosts garlic flavor without overpowering
• One teaspoon onion powder: intensifies onion flavor seamlessly
• One teaspoon dried thyme: adds an earthy herbal note characteristic of Southern cooking
• One teaspoon black pepper: for mild heat and complexity
• A quarter teaspoon cayenne pepper: to add gentle warmth without overwhelming
• One pound dried black-eyed peas, soaked overnight and drained: soaking ensures tender, evenly cooked peas
• Four cups unsalted chicken stock: for a rich broth and the ability to control seasoning
• Two dried bay leaves: bring subtle aromatic layers
• Two tablespoons unsalted butter: adds silky richness to finish the dish

Ingredients

When choosing your bacon, go for thick-cut for optimal texture. Select dried black-eyed peas that look clean and check carefully for any debris.

Step-by-Step Instructions

Sauté the Bacon:

In a large Dutch oven over medium heat, cook the diced bacon for 15 to 20 minutes until crispy. Stir occasionally to prevent burning and ensure even cooking. Remove the bacon with a slotted spoon and let it drain on paper towels. Keep the rendered bacon drippings in the pot—they are key flavor carriers for the next steps.

Cook the Onion:

Add the small diced sweet onion to the hot bacon drippings. Cook over medium-low heat for about 10 minutes, stirring now and then, until the onions are softened and translucent. This slow cooking unlocks their natural sweetness and builds the flavor base for the peas.

Add Garlic:

Stir in the minced garlic and cook for about 30 seconds until fragrant. Watch carefully so it does not burn, as garlic cooks quickly but adds so much depth when properly toasted in the fat.

Season the Mixture:

Sprinkle in the seasoned salt, garlic powder, onion powder, dried thyme, black pepper, and cayenne pepper. Stir everything together and cook for another 30 seconds to toast the spices lightly and bring out their aromas.

Combine Peas and Stock:

Add the soaked and drained black-eyed peas, chicken stock, and bay leaves to the pot. Stir to combine all the ingredients well.

Simmer:

Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 60 to 90 minutes. Stir occasionally to prevent sticking and check for tenderness. The peas should be soft but hold their shape.

Finish with Butter and Bacon:

Remove the bay leaves. Stir in the unsalted butter until melted to add a velvety richness. Taste and adjust the seasoning if needed. Serve the peas hot with the crispy bacon generously sprinkled on top.

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One of my favorite memories with this dish was serving it at a family New Year’s gathering when even the kids who usually skip beans came back for seconds. It’s heartwarming to connect over meals steeped in tradition.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the peas have thickened too much. This dish also freezes beautifully; let it cool completely before transferring to a freezer-safe container or bag. Thaw overnight in the fridge and warm through slowly before serving.

Ingredient Substitutions

If you prefer to avoid pork, smoked turkey sausage or ham hock can be swapped for bacon and still deliver a smoky richness. Use low sodium chicken broth to better control salt levels. For a vegetarian option, replace bacon with smoked paprika and use vegetable stock, but keep in mind the depth of flavor will be lighter.

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Serving Suggestions

This recipe pairs beautifully with cornbread for soaking up the broth or served over steamed white rice for a hearty meal. Add collard greens or sautéed kale to complete a Southern-inspired plate. Leftovers also make a tasty topping for baked potatoes or a filling for wraps with fresh greens.

Frequently Asked Questions

→ How do I soak black eyed peas properly?

Soak dried black eyed peas in plenty of water overnight or at least 8 hours to soften and reduce cooking time. A quick soak method involves boiling them for a few minutes then letting them sit covered for about an hour.

→ Can I use fresh black eyed peas instead of dried?

Fresh black eyed peas can be used and generally require less cooking time. Adjust simmering to until peas are tender, which usually takes less than dried peas.

→ What is the best way to cook bacon for this dish?

Dice thick-cut bacon and cook over medium heat until crispy, about 15-20 minutes. Drain on paper towels to remove excess fat before adding back as garnish.

→ Can I substitute chicken stock with vegetable stock?

Yes, vegetable stock can be used, but it will alter the flavor slightly. Chicken stock adds a rich depth that complements the smoky and savory notes.

→ How do I know when the peas are done cooking?

The peas are ready once tender and creamy but still hold their shape, usually after simmering 60-90 minutes. Stir occasionally to prevent sticking.

→ What are good seasoning alternatives if I don't have seasoned salt?

Mix a blend of salt, paprika, garlic powder, and a touch of cayenne pepper as a substitute for seasoned salt to maintain flavor complexity.