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southern black eyed peas recipe

This classic Southern dish of black-eyed peas is not only delicious but also rich in tradition and flavor. Perfect for New Year's Day to bring good luck, it's a hearty and nutritious addition to any meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course main dish
Cuisine Southern
Servings 4 People
Calories 180 kcal

Equipment

  • 1 large pot
  • 1 strainer
  • 1 measuring cups and spoons
  • 1 cutting board

Ingredients
  

  • 2 cups dried black-eyed peas or 3 cans of canned black-eyed peas
  • 4 cups water if using dried peas
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium bell pepper, diced
  • 2 stalks celery, diced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt to taste
  • 1 bay leaf
  • 2 cups vegetable or chicken broth
  • cooked bacon or ham for added flavor (optional)

Instructions
 

  • If using dried black-eyed peas, rinse them under cold water and remove any debris. Soak them in water for at least 4 hours or overnight for softer peas.
  • In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, bell pepper, and celery. Sauté for about 5-7 minutes until the vegetables are soft and the onion is translucent.
  • If using dried peas, drain and add them to the pot. Pour in the 4 cups of water, broth, smoked paprika, black pepper, salt, and bay leaf. Bring to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 30-40 minutes or until the peas are tender.
  • After simmering, check the peas for tenderness. If needed, add a bit more broth or water to reach your desired consistency.
  • If using canned black-eyed peas, add them to the mixture along with the bay leaf. Let it simmer for an additional 5-10 minutes to heat through.
  • If desired, stir in cooked bacon or ham for added flavor. Adjust seasonings if necessary.
  • Remove the bay leaf before serving and enjoy your Southern black-eyed peas hot as a main dish or as a hearty side.

Notes

For a vegetarian option, omit any meat and use vegetable broth.
This dish pairs wonderfully with cornbread or rice.
Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld.