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Southern Black Eyed Peas Recipe

Southern Black Eyed Peas Recipe

Tender black-eyed peas simmered with smoky bacon and turkey in a flavorful broth, perfect for a cozy meal or New Year’s tradition.
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Prep Time 10 minutes
Cook Time 50 minutes
Soak Time 8 hours
Total Time 9 hours
Course Side Dish
Cuisine American, Southern
Servings 6 servings
Calories 280 kcal

Ingredients
  

Pea Prep

  • 1 lb dried black-eyed peas soaked 8–10 hours, drained

Cooking Base

  • 2 tbsp vegetable oil
  • 6 slices bacon
  • 2 legs smoked turkey legs or 1 ham hock
  • 1 large onion diced
  • 1 red bell pepper diced
  • 3 stalks celery diced
  • 3 cloves garlic minced
  • 14.5 oz diced tomatoes undrained
  • 4 cups chicken broth
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 1 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp cayenne pepper

Instructions
 

Pea Prep

  • Sort and rinse the peas, then cover with water and soak for 8–10 hours until plump.
    1 lb dried black-eyed peas

Cooking

  • Heat oil in a Dutch oven over medium heat, add bacon and cook 5–7 minutes until crackling.
  • Remove bacon, add smoked turkey legs, onion, bell pepper, and celery. Sauté 5–7 minutes until fragrant and golden.
  • Stir in garlic and cook 1 minute. Add tomatoes with juices, scraping up browned bits.
  • Return bacon, add drained peas, broth, bay leaf, thyme, salt, pepper, and cayenne. Bring to a simmer.
  • Partially cover and cook 45–50 minutes, stirring occasionally, until peas are tender with a slight bite.
  • Discard bay leaf, thyme sprigs, and bones. Shred meat, return to pot, stir and serve.

Notes

Soak the peas for at least 8 hours to ensure even cooking and avoid bursting skins.
Leftovers keep well in the fridge for up to 4 days or can be frozen for up to 3 months.
Reheat gently on the stove with a splash of broth to restore texture and flavor.

Nutrition

Serving: 1.5cupsCalories: 280kcalCarbohydrates: 34g
Keyword black eyed peas, legumes, New Year’s Day, soul food, Southern Black Eyed Peas Recipe
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