If you’ve ever needed a big, warm hug from a bowl of food, meet Southern Black Eyed Peas. This isn’t just a side dish; it’s a spoonful of comfort, a tradition passed down through generations, and frankly, the best excuse to eat bacon for dinner. Forget bland and boring—this recipe is a flavor explosion, simmered low and slow with smoky ham hock, aromatic veggies, and a kick of spice. It’s the kind of meal that makes your house smell incredible and your family gather around the kitchen, asking “Is it ready yet?”

While they’re a must-have for good luck on New Year’s Day, I’m here to tell you that this pot of peas is far too delicious to enjoy just once a year. It’s a budget-friendly, hearty, and surprisingly easy dish that’s perfect for a cozy weeknight meal.

Why You’ll Love This Southern Black Eyed Peas Recipe

This dish is a total crowd-pleaser for so many reasons. It’s the kind of recipe you’ll find yourself turning to again and again.

Comfort in a Bowl: Hearty, savory, and deeply satisfying. It’s the culinary equivalent of your favorite cozy sweater.
Incredibly Easy: Mostly hands-off cooking. Just a bit of chopping, then let the pot do all the work.
Budget-Friendly Hero: Uses inexpensive, pantry-staple ingredients to create a meal that feels luxurious.
Meal-Prep Dream: Tastes even better the next day, making it perfect for make-ahead lunches or dinners.
Totally Customizable: Not a pork fan? Want it spicier? This recipe is a fantastic base for your own creations.

Gather Your Ingredients

Simple ingredients create the most magical flavors. Here’s what you’ll need for this classic Southern dish.

Southern Black Eyed Peas Recipe

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Author: admin
Total Time: 2 hours 30 minutes
Yield: 6 servings 1x

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Description

Master the Southern Black Eyed Peas recipe with this easy soul food technique Essential tips for tender flavorful peas every time Perfect side dish for holidays

Ingredients

Scale

1 pound dried black-eyed peas
1 large smoked ham hock
4 slices thick-cut bacon, chopped
1 large yellow onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups chicken broth
2 cups water
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
2 bay leaves
Kosher salt to taste
Freshly ground black pepper to taste

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Instructions

Soak the peas (Optional but Recommended): Place the sorted and rinsed peas in a large bowl and cover with several inches of water. Let them soak for at least 6 hours or overnight. Drain and rinse before using.
Crisp the Bacon: In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to remove the bacon, leaving the drippings in the pot.
Sauté the Veggies: Add the diced onion, bell pepper, and celery to the bacon fat. Cook for 5-7 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
Simmer Everything Together: To the pot, add the drained black-eyed peas, ham hock, crispy bacon, chicken broth, water, thyme, smoked paprika, cayenne, and bay leaves. Stir to combine.
Cook Low and Slow: Bring the pot to a boil, then reduce the heat to low. Cover and simmer gently for 1.5 to 2 hours, stirring occasionally, until the peas are tender.
Season and Serve: Once the peas are tender, remove the bay leaves. Taste and season generously with salt and black pepper. Ladle into bowls and serve.

Notes

A comforting and flavorful Southern Black Eyed Peas recipe, simmered with smoky ham hock, aromatic vegetables, and spices. A traditional good luck charm for New Year’s and a delicious, hearty meal for any day.

Prep Time: 30 minutes
Cook Time: 2 hours
Category: Main Course
Cuisine: Southern American

Nutrition

Serving Size: 6 servings
Calories: 320 kcal
Sugar: 8 g
Fat: 6 g
Carbohydrates: 45 g
Fiber: 12 g
Protein: 22 g

1 pound dried black-eyed peas, sorted and rinsed
1 large smoked ham hock or ½ pound diced ham
4 slices thick-cut bacon, chopped
1 large yellow onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups chicken broth (low sodium preferred)
2 cups water
1 teaspoon dried thyme
1 teaspoon smoked paprika
½ teaspoon cayenne pepper (adjust to your heat preference)
2 bay leaves
Kosher salt and freshly ground black pepper to taste

My grandmother always said the “holy trinity” of onion, bell pepper, and celery is non-negotiable for true Southern flavor. It’s the foundation that makes this dish sing!

How to Make Southern Black Eyed Peas

Follow these simple steps for a perfectly cooked pot of black-eyed peas every single time.

Soak the Peas (Optional but Recommended): Place the sorted and rinsed peas in a large bowl and cover with several inches of water. Let them soak for at least 6 hours or overnight. This helps them cook faster and more evenly. Drain and rinse before using.
Crisp the Bacon: In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to remove the bacon, leaving the delicious drippings in the pot.
Sauté the Veggies: Add the diced onion, bell pepper, and celery to the bacon fat. Cook for 5-7 minutes, until the vegetables are softened. Add the minced garlic and cook for another minute until fragrant.
Simmer Everything Together: To the pot, add the drained black-eyed peas, ham hock, crispy bacon, chicken broth, water, thyme, smoked paprika, cayenne, and bay leaves. Give everything a good stir.
Cook Low and Slow: Bring the pot to a boil, then immediately reduce the heat to low. Cover and let it simmer gently for 1.5 to 2 hours, stirring occasionally, until the peas are tender and creamy. If you’re using a ham hock, remove it about halfway through cooking, let it cool slightly, shred the meat from the bone, and return the meat to the pot.
Season and Serve: Once the peas are tender, remove the bay leaves. Taste and season generously with salt and black pepper. The ham hock and bacon are salty, so taste first! Ladle into bowls and enjoy the warmth.

My Favorite Tips for the Best Peas

A few little tricks can take your dish from great to absolutely unforgettable.

No Soak Shortcut: Forgot to soak your peas? No panic! Just add an extra 1-2 cups of water and plan on simmering for about 30-45 minutes longer.
Boost the Smoke: If you want an extra layer of smoky flavor, a teaspoon of liquid smoke is a fantastic cheat.
Texture Preference: For a thicker, stew-like consistency, use a potato masher to gently mash some of the peas against the side of the pot at the end of cooking.
Greens are Great: Stir in a couple of handfuls of chopped kale or collard greens during the last 20 minutes of cooking for a boost of color and nutrients.

What to Serve With Your Southern Black Eyed Peas

This dish is the star of a beautiful Southern-style plate. It’s a classic pairing for my Easy Southern Fried Cabbage or a simple Creamy Classic Macaroni Salad. But truly, you can’t go wrong with a slice of warm, buttery cornbread to sop up every last drop of that flavorful pot liquor. For a full spread, add some Fall-Apart Slow Cooker Pulled Pork and you’ve got a feast that will have everyone coming back for seconds.

Storing and Reheating Your Leftovers

Let the peas cool completely before transferring them to an airtight container. They will keep in the refrigerator for up to 4 days. The flavor only gets better! You can also freeze them for up to 3 months. Thaw overnight in the fridge before reheating.

To reheat, warm them gently on the stovetop over medium-low heat, adding a splash of water or broth if they’ve thickened up too much.

A Bowl Full of Luck and Flavor

Whether you’re serving up Southern Black Eyed Peas for good fortune on January 1st or just for a comforting Tuesday night dinner, this recipe is sure to become a favorite. It’s filled with love, flavor, and that special kind of magic that only happens when simple ingredients are given time to become something extraordinary. I’d love to hear how yours turns out! Tag me on social media or leave a comment below. Now, go grab that Dutch oven and get cooking!

Southern Black Eyed Peas FAQ

Do I really have to soak the black-eyed peas?

Soaking is highly recommended as it reduces the cooking time and helps the peas cook more evenly, resulting in a creamier texture. However, you can make this recipe without soaking; just be prepared to add more liquid and extend the cooking time by 30-45 minutes.

Can I make this recipe in a slow cooker?

Absolutely! After crisping the bacon and sautéing the veggies on the stove, transfer everything to your slow cooker. Add the remaining ingredients and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the peas are tender.

What can I use instead of a ham hock?

No problem! You can use a generous cup of diced ham, a few strips of chopped smoked turkey bacon for a lighter option, or even a tablespoon of smoked salt for that signature smoky flavor if you’re avoiding meat. A smoked turkey wing or leg is also a fantastic substitute.

Are black-eyed peas good for you?

They certainly are! According to health experts at Healthline, black-eyed peas are an excellent source of fiber, plant-based protein, and several essential vitamins and minerals, making them a nutritious addition to your diet.