If you’re from the South, then you know that black eyed peas are a must-have on New Year’s Day. Not only do they bring good luck, but they’re also delicious! This year, why not try making your own Southern black eyed peas? Using dried peas instead of canned options can enhance the flavor and allow you to control the salt content. It’s easier than you think, and the results are sure to satisfy. So get cooking!
These wealth and prosperity beans aka classic Southern black-eyed peas are not only perfect for your New Year’s fix (a Southern tradition), but also great for those weekly soul food Sunday dinners.
These are made with smoked turkey instead of your normal smoked ham hocks but have that same depth of flavor.
MOOD MUSIC (beats to pair with Southern black eyed peas)
Lemme tell you why Whodini’s classic “Friends” hits just right when you got a big pot of Southern black-eyed peas doin’ the slow groove on the stove. See, black-eyed peas got history, got soul—they been with us through the lean times and the good eats, just like real friends.
That bass line in “Friends”? Smooth, steady, reliable. Just like the earthy flavor of those peas. And when that beat drops? It’s like that hit of smoked paprika or that first bite of tender, seasoned goodness—it grabs you. Because just like Whodini said, “Friends—how many of us have them?” Well, yo, you got one in this dish right here. Solid. Comforting. Real.
INGREDIENTS NEEDED FOR SOUTHERN BLACK-EYED PEAS
- Dry Black-eyed peas - this is a long simmered peas recipe so dried black eyed peas are preferred to canned peas.
- Smoked Turkey legs (2) – salt pork or ham hock are more traditionally used
- Chicken Stock or Chicken Broth
- Celery
- Onion
- Garlic
- Smoked Paprika – adds additional smoky flavor
- Cayenne Pepper
- Kosher Salt
- Black Pepper
- Onion Powder
- Dried Thyme
- Bay Leaf
- Olive Oil
- Green onion (optional) for garnishing
- Red Pepper Flakes (optional)
How To Season Black People Black eyed Peas
Seasoning Southern black-eyed peas is an essential step to enhance their flavor. Here's how you can season them:
- Aromatics: Saute aromatics like onions, garlic, and bell peppers in a bit of oil or butter until they become fragrant and start to soften. These aromatics will add depth and savory notes to the black-eyed peas.
- Smoked Meat: Traditional Southern black-eyed peas often include smoked meat for added flavor. You can use smoked ham hocks, bacon, or smoked turkey. Cook the meat along with the black-eyed peas to infuse them with a smoky taste. Salt pork or fat back is another option.
- Herbs and Spices: Add herbs and spices to elevate the flavor profile of the black-eyed peas. Common options include thyme, bay leaves, garlic powder, smoked paprika, cayenne pepper, or a Cajun or Creole seasoning blend. Experiment with different herbs and spices to create your desired taste.
- Liquid Seasonings: This is getting extra, and I rarely do it, but yeah there are some liquid seasoning options that make sense. Chicken or vegetable stock is really about as far as I go, but adding some acidity to the end of cooking can be a good thing as it helps open up the flavor and cut through the fat from the smoked meats. Worcestershire sauce, soy sauce, etc. I've seen used from time to time. Now I do keep a bottle of good hot sauce on hand for my own serving.
- Acidic Ingredients: Acidic ingredients like vinegar or lemon juice can brighten the flavor of the black-eyed peas. Add a splash of your preferred acid to balance the richness of the beans.
- Finish with Fresh Herbs: Just before serving, sprinkle some fresh herbs such as chopped parsley, cilantro, or green onions on top of the black-eyed peas. This adds a burst of freshness and a pop of color.
Remember to taste and adjust the seasonings as you cook to achieve the desired flavor profile. By incorporating these seasonings, you'll create flavorful and delicious Southern black-eyed peas. Enjoy!
Prepping the black-eyed peas - removing stones and debris How to rehydrate dried blackeyed peas
If using dried black eyed peas there are a few precautions or prep steps you'll want to get done for the best experience.
- Sorting: Spread the dried black-eyed peas on a clean surface or baking sheet. Pick through them and remove any debris, such as stones or discolored beans that remained after the packaging process. Discard any beans that look damaged or shriveled. Those stones can be highly problematic, ya dig?!
- Rinsing: Place the sorted black-eyed peas in a colander and rinse them thoroughly under cool running water. This helps remove any remaining dirt or dust. Note this isn't a big concern generally, but all brands aren't created equal so error on the conservative side.
- Soaking (optional): It's optional, but in reality it ain't really option. Soaking black-eyed peas can help reduce their cooking time and make them more tender. I always soak unless I'm using my Instant Pot as there isn't much of a time advantage gained from soaking. There are two methods for soaking:
- Overnight Soak: Transfer the rinsed black-eyed peas to a large bowl. Cover them with water, using a ratio of 3 cups of water per 1 cup of peas. Allow them to soak overnight, uncovered, at room temperature.
- Quick Soak: If you don't have time for an overnight soak, you can use the quick soak method. In a large pot, bring the rinsed black-eyed peas and enough water to cover them to a boil. Boil for 2 minutes, then remove the pot from heat, cover it, and let the peas soak for 1 hour.
- Draining: After soaking, drain the black-eyed peas and discard the soaking liquid. They are now ready to be cooked.
HOW TO MAKE THIS SOUTHERN BLACK EYED PEAS RECIPE (step by step)
Soak your dried beans if using dried black-eyed peas. To quick-soak bring a pot of peas to a boil then simmer for an hour, otherwise just soak them overnight in a large bowl of water. Thaw frozen peas if using these.
Pre-mix your dry spices in a medium bowl and set arise for later.
Cut the meat away from one of the turkey legs and grind up in a food processor. Set aside. Skip this step if using salt pork.
Pre-heat a pot or dutch oven on medium heat. Add ghee or canola oil then cook the whole turkey leg about a minute per side just enough to release some of the flavor and fat. Remove and set aside.
Saute your aromatics. Heat a pan on medium heat then add onions, celery, and garlic for a minute or two. Add the ground turkey meat plus a quarter of the seasoning.
Add the beans and cook for a minute, then add the chicken stock, bay leaf, and half the remaining spices. Bring to a boil then reduce to a simmer and cover.
After about 30 minutes of cooking add the remaining seasoning mix. Cook black eyed peas for another hour, stirring occasionally, and taste for flavor and bean consistency.
Most soul food spots and most black folk black eyed pea recipes call for a creamier texture. For this cook black eyed peas even longer and check consistency until desired texture is achieved.
Garnish the cooked peas with green onions and serve with cornbread and your favorite hot sauce.
WHAT TO SERVE WITH BLACK EYED PEAS
When serving Southern black-eyed peas, there are several traditional dishes that complement them well. Here are some popular options:
- Cornbread: Southern-style cornbread is a classic side dish for black-eyed peas. Its slightly sweet and crumbly texture pairs perfectly with the savory beans.
- Collard Greens: Another Southern staple, collard greens are often served alongside black-eyed peas. They provide a slightly bitter and earthy flavor that complements the richness of the peas.
- Fried Chicken: For a complete Southern meal, consider serving black-eyed peas with crispy and flavorful fried chicken. The combination of the tender beans and crispy chicken is hard to resist.
- Rice: Black-eyed peas are often served over rice, creating a hearty and satisfying meal. You can cook the rice plain or flavor it with herbs and spices for added taste.
- Corn on the Cob: Grilled or boiled corn on the cob adds a touch of sweetness and a refreshing contrast to the earthy flavors of black-eyed peas.
- Okra: Fried or stewed okra is a popular Southern side dish that pairs well with black-eyed peas. Okra's unique texture and subtle flavor complement the beans nicely.
- Biscuits: Fluffy biscuits, whether plain or with added flavors like cheese or herbs, are a comforting accompaniment to black-eyed peas. They're perfect for sopping up the delicious bean juices.
- Coleslaw: A cool and crunchy slawcan provide a refreshing contrast to the warm and savory black-eyed peas. It adds a pop of color and texture to the meal.
- Sweet Potatoes: Baked or mashed sweet potatoes make a tasty and nutritious side dish for black-eyed peas. Their natural sweetness balances the flavors of the beans.
- Hot Sauce or Pepper Vinegar: Finally, serving hot sauce or pepper vinegar on the side allows individuals to add a spicy kick to their black-eyed peas according to their personal taste.
Tips for perfecting your cooking time and keeping an eye on the tenderness of your beans
To ensure perfect cooking time and achieve the desired tenderness for your beans, here are some helpful tips:
- Soaking: Soaking dried beans, including black-eyed peas, before cooking can significantly reduce the cooking time and help achieve even tenderness. Refer to the previous response on how to properly soak black-eyed peas.
- Taste Testing: The best way to determine the tenderness of your beans is through taste testing. Periodically check the beans during cooking by sampling a few beans. They should be tender but not mushy. If they're still firm, continue cooking and taste them at regular intervals until they reach the desired tenderness. If mushy is your thing, just simply allow them to keep cooking until the beans start breaking down and disintegrate.
- Cooking Time: The cooking time for beans can vary based on their freshness, size, and how they were stored. It's a good practice to follow the recommended cooking time in your recipe as a starting point, but be prepared to adjust it based on the tenderness of the beans.
- Gentle Simmer: Cook the beans over a gentle simmer rather than a rolling boil. Boiling too vigorously can cause the beans to break apart and turn mushy. Did I mention, I don't do mushy? Maintain a gentle, consistent simmer throughout the cooking process.
- Checking Water Level: Ensure that there is enough liquid covering the beans during cooking. If the water level drops below the beans, add more hot water or broth to keep them submerged. This prevents the beans from drying out and promotes even cooking.
- Testing with a Fork: If you're unsure about the tenderness, you can also test the beans' doneness by gently pressing a few with a fork. If they easily mash or break apart, they are likely fully cooked. If they still hold their shape but are tender, they are cooked to a softer texture.
How to make black-eyed peas thicker
This question always comes up. If you find that your black-eyed peas are not as thick as you'd like, here are a few methods to help you achieve a thicker consistency:
- Simmer Longer: Continue cooking the black-eyed peas over low heat, uncovered, for a longer period. As they simmer, some of the liquid will evaporate, resulting in a thicker consistency. Keep an eye on the peas to prevent them from becoming too dry, and stir occasionally to prevent sticking.
- Mash or Puree: Take a portion (about a cup) of the cooked black-eyed peas and mash them using a potato masher or blend them in a food processor or blender until smooth. Then, return the mashed or pureed mixture to the pot with the remaining peas. Stir it in, and the mashed beans will thicken the overall texture.
- Cornstarch Slurry: In a small bowl, mix cornstarch with an equal amount of cold water until smooth. Make absolute sure the slurry doesn't have any lumps Stir the slurry into the simmering black-eyed peas and continue cooking for a few more minutes. The cornstarch will help thicken the liquid and give it a smoother consistency.
This is critical - Remember to adjust the seasoning accordingly after thickening the black-eyed peas to maintain the desired flavor.
COOKING VARIATIONS AND TIPS
Use dry or fresh black-eyed peas. If using fresh peas, your cooking time will be shorter and no soaking is needed.
Make your own chicken broth for more flavor and control of salt content.
Pork is traditionally used in Southern cooking, especially black folks soul food style black-eyed peas so feel free to keep this classic with smoked ham hocks or bacon. There are also smoked turkey options beyond legs, including turkey tails and necks. Smoked turkey wings have become more popular. I also like ground smoked sausage for extra flavor and texture.
These can be made vegan with a few tweaks. You’ll have to use a really high quality paprika to replicate the smoked meat flavor.
For more flavor reserve 1-2 cups of the soaking liquid and add back to broth when cooking.
If you prefer to make this a true one-pot dish add a bit more stock or water for the rice to cook fully
Serve these with rice, for a Hoppin John recipe.
Other black-eyed pea relatives like purple hull or crowder peas can be substituted for black-eyed peas in this recipe if they are available to you.
Serve with fresh hot pan of cornbread or go really old school with hot water cornbread. For main dish pairings consider any of these popular soul food meat dishes. Wash things down with an ice cold glass of sweet tea.
In the South black-eyed peas are eating annually on New Year’s Day for good luck, wealth, and prosperity. Whether you believe in the superstition or not enjoy these on any day.
These can definitely be made in an instant pot
If you prefer a vegan alternative, cut out the turkey leg and replace the chicken stock with this great enhanced vegetable stock or store-bought vegetable broth.
Add red pepper flakes for a bit more flavor and slight heat.
Frequently Asked Questions (FAQs) About Making Southern-Style Black Eyed Peas
Can You Use Canned Black eyed Peas in this recipe?
You can but I don’t recommend it. Slow cooking peas in a large pot is the way to achieve that depth of flavor common with Southern cooking. Frozen black eyed peas are an option. I do recommend thawing first before cooking.
Can You Cook Southern peas in a crock pot or slow cooker?
Yes you can adapt the recipe to fit a slow cooker. There isn’t much to do other than to be sure to brown your smoked meat prior to cooking the peas. You might want to increase your seasoning including adding in a few more ingredients like bell peppers, bay leaves, and fresh thyme.
I also cook these in my instant pot for more of a modern soul food vibe, i.e. quick weeknight soul food side dish.
MORE BLACK-EYED PEAS RECIPES
make this recipe
If you’re looking for a delicious and comforting side dish to serve up at your next get-together, look no further than Southern black eyed peas. This soul food recipe is easy to follow and calls for simple ingredients that you can find at most grocery stores. So what are you waiting for? Give this dish a try today!
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Ingredients
- 1 pound dried black-eyed peas fresh can be substituted
- 2 tablespoon olive oil
- 2 medium smoked turkey legs
- 1 large yellow onion diced
- 4 cloves garlic diced
- 3 celery stalks diced
- 1 teaspoon kosher salt
- 2 teaspoon smoked sweet paprika
- 1 teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 4 cups chicken stock
- 2 bay leaves
Instructions
- If using dried black-eyed peas, put them in a large pot and cover with about 4 inches of water. Soak the peas overnight, then drain the water (reserve 2 cups of the liquid for later) and rinse. If you’re pressed for time, boil the peas for 2-3 minutes, remove pot from heat and let soak for an hour.
- Pre-mix the dry spices together in a medium bowl.
- Carve one of the turkey legs, removing as much of the meat from the bone as possible. Place turkey pieces into a food processor and pulse to a grind. Set aside.
- Heat the oil in a large pot over medium heat. Add the whole smoked turkey leg and saute for 1-2 minutes per side. Remove the turkey and set aside.
- Add onion, celery and garlic to the pot and cook, stirring, about 3 minutes. Add a pinch or two of the seasoning to the vegetables as you saute. Add in the ground turkey.
- Add ½ the spices and cook until the entire mixture is coated with the spices, about 2 minutes. Add the peas and mix well.
- Pour in the stock and reserved water if using, and drop in the bay leaves. Add the turkey leg back to the pot along with more seasoning and bay leaves.
- Bring everything to a boil, then reduce to a simmer until the peas are very soft, about 1 to 1 ½ hours.
- Taste for seasonings, and add more if desired. Discard the bay leaves, then transfer the black-eyed peas to a serving bowl.
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