Southern Black Eyed Peas

By Destiny Symone

Updated: January 7, 2026

By: Destiny Symone

Updated: January 7, 2026

Southern black-eyed peas are slow-simmered legumes cooked with smoky seasonings known for their creamy texture, savory flavor, and good luck—especially in Southern cuisine.

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Black eyed peas are a true Southern staple! When they’re made right, they’re savory, smokey, and absolutely mouthwatering. It’s the kind of flavor that instantly reminds you of home.

You can enjoy them any time of year, but for me personally, I usually only eat them on New Year’s Day for good luck, wealth, and prosperity. It’s one of those traditions that’s been passed down through generations in so many Southern households.

There’s something really special about starting the year with a pot of slow-simmered black eyed peas. It feels nostalgic, comforting, and meaningful all at once. And once you taste these, you’ll understand exactly why they’ve been loved for so long!

I love serving my black eyed peas over fluffy white rice with a side of tender collard greens, sweet cornbread, and some good ole fried chicken. It’s truly the ultimate Southern comfort meal.

Every bite is cozy, soulful, and full of rich, smoky flavor just like a warm hug from grandma’s kitchen. This is the kind of food that brings people together, makes you slow down, sit at the table, and really enjoy the moment.

Whether you’re eating for tradition, comfort, or just because you’re craving something delicious and homemade, these black eyed peas are sure to hit the spot every single time.

Why You’ll Love This Black Eyed Peas Recipe

  • Easy and Approachable – There’s nothing complicated or fussy here, just real ingredients, cozy seasonings, and time doing what time does best, letting everything simmer low and slow so the flavors melt together.
  • Traditional – In Southern culture, black eyed peas symbolize luck, prosperity, and protection. Especially when eaten on New Year’s Day. You are cooking something symbolic…something rooted in love, hope, and fresh beginnings. Every spoonful feels like a little blessing for the year ahead.
  • Very Versatile – You can enjoy it over fluffy white rice, with buttery cornbread, alongside collard greens, or with fried chicken, and it works beautifully as a cozy main dish or hearty side.

Ingredients

Dried black-eyed peas – The hearty base; tender, creamy, and slightly nutty once slow-cooked.

Chicken broth – Builds deep, savory flavor instead of plain water.

Salted butter – Adds richness and a smooth, velvety finish.

Onion – Provides natural sweetness and depth.

Celery – Adds subtle earthiness and classic Southern aromatics.

Ham hocks or turkey wings – Infuse smoky, meaty flavor throughout the peas.

Bacon – Adds fat, salt, and smoky crunch.

Andouille sausage – Brings bold spice and signature Cajun heat.

Bay leaves – Enhance aroma and background flavor.

Minced garlic – Adds savory warmth and punch.

How To Make Black Eyed Peas

1. Cook the Bacon

In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Once it’s done, remove the bacon from the pot and set it aside, leaving the rendered bacon grease in the pot for flavor.

2. Saute the Veggies and Sausage

Add the butter to the pot along with the sliced andouille sausage, chopped onion, celery, and minced garlic.

Let everything cook together for about 6–8 minutes, or until the veggies soften and become translucent and the sausage starts to brown slightly.

3. Season the Pot

Sprinkle in the salt, pepper, and Cajun seasoning. Stir well so the veggies and sausage are fully coated in the seasoning, and let it cook for another 2 minutes to build flavor.

4. Add Broth and Peas

Slowly pour in the chicken broth and stir. Add the ham hocks or smoked turkey along with the dried black eyed peas and bay leaves. Stir everything together and bring the pot to a gentle boil.

5. Simmer Low and Slow

Once it reaches a boil, reduce the heat to low-medium and let the peas simmer uncovered for about 2½ hours, or until the peas are tender and creamy. Make sure to stir occasionally so nothing sticks to the bottom.

6. Shred the Meat

When everything is fully cooked, remove the ham hocks or turkey from the pot. The meat should be tender and falling off the bone.

Shred it, discard any bones, and add the meat back into the peas. Stir well to combine all that flavor.

7. Serve and Enjoy!

Serve your Southern black eyed peas over white rice with cornbread and dig in!

Serving Ideas

Classic Southern Sides

  • As a main dish/stew: Serve the peas cooked with smoked meat like ham hocks, bacon, or smoked sausage in a rich broth.
  • Over rice: The classic preparation involves serving the black-eyed peas over a mound of cooked white or brown rice.
  • With accompanying sides:
    • Collard Greens: These are the most common pairing, often cooked separately with bacon or smoked meat and served alongside the peas.
    • Cornbread: A slice of warm cornbread is essential for sopping up the flavorful broth.
    • Fried Okra: Crispy, golden-fried okra is a popular side that complements the creamy texture of the peas. 

Destiny’s Tips for Success

  • Low & slow is key. The simmer time builds flavor and creaminess.
  • Smoked turkey or ham hocks adds depth and that classic Southern taste.
  • If peas start to thicken too much, add a splash of broth or water.
  • These taste EVEN BETTER the next day!

Storage and Reheating

How to Store

1. Refrigerator

Once cooled (within 2 hours), store in an airtight container with some liquid for 4-5 days.

2. Freezer

Let peas cool, then portion into freezer bags or containers with a bit of liquid; they last up to 3-6 months.

Tips for Reheating

On the Stovetop:

  1. Gently heat in a saucepan with a splash of broth or water, stirring occasionally, until warm

In the Microwave:

  1. Heat in short intervals (1-2 mins), stirring between, adding liquid if they seem dry.

Smothered Black Eyed Peas

Southern black-eyed peas are slow-simmered legumes cooked with smoky seasonings known for their creamy texture, savory flavor, and good luck—especially in Southern cuisine.
Print Pin Rate
Servings 10
Author: Destiny Symone
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes

Ingredients

  • 1 lb dried black eyed peas
  • 6 cups chicken broth
  • 1/4 stick salted butter
  • 1 small onion chopped
  • 1 stalk celery chopped
  • 2 ham hocks or turkey wings
  • 4 –5 slices bacon chopped
  • 13 oz andouille sausage sliced
  • 2 bay leaves
  • 1 tbsp minced garlic
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp Cajun seasoning

Instructions

  • Cook the chopped bacon in a large pot or Dutch oven over medium heat until crispy. Remove the bacon and set it aside, leaving the drippings in the pot.
  • Add the butter, sausage, onion, celery, and garlic to the pot. Cook for 6–8 minutes, stirring occasionally, until the vegetables soften and the sausage begins to brown.
  • Stir in the salt, pepper, and Cajun seasoning and let it cook for another 1–2 minutes so the flavors come together.
  • Pour in the chicken broth and stir. Add the black eyed peas, bay leaves, and ham hocks or turkey wings. Bring everything to a gentle boil.
  • Reduce the heat to low–medium and simmer for 2–2½ hours, stirring occasionally, until the peas are tender and the meat is falling off the bone.
  • Remove the ham hocks or turkey from the pot, shred the meat, discard the bones, and return the meat to the pot. Stir to combine.
  • Taste and adjust seasoning if needed. Serve hot over white rice with cornbread and enjoy.

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