Go Back
–+ servings
Bowls of collard greens next to a plate of cornbread.
Print Recipe Add to Collection
No ratings yet

Black-Eyed Peas

This Southern Black-Eyed Peas recipe is an old-fashioned favorite, and it’s especially popular for ushering in the New Year. Here’s how to make black-eyed peas the authentic way!
Prep Time10 minutes
Cook Time1 hour 45 minutes
Total Time1 hour 55 minutes
Course: Appetizer
Cuisine: American
Keyword: black eyed peas
Servings: 6 servings
Calories: 491kcal
Author: Kasey Schwartz

Equipment

  • Large pot

Ingredients

  • 1 pound dried black-eyed peas fresh or canned black-eyed peas can be substituted
  • 2 Tablespoons olive oil
  • 6 ounces pork shoulder diced into 1/2-inch cubes
  • 4 strips thick sliced bacon cut into 1/2-inch pieces
  • 1 medium onion small diced
  • 4 garlic cloves sliced
  • 1 ½ teaspoons salt
  • 1 teaspoon freshly cracked black pepper
  • ½ teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 4 cups chicken stock
  • 2 cups water
  • 3 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 and rinse. Drain and rinse the peas.
    1 pound dried black-eyed peas
  • Heat the oil in a large pot over medium-high heat. When the oil is shimmering, add the pork. Sear until the pork is browned on all sides, 4 to 5 minutes.
    2 Tablespoons olive oil, 6 ounces pork shoulder
  • Add the bacon, onion and garlic to the pot and cook, stirring, until the onion and garlic are lightly browned, about 6 to 8 minutes.
    4 strips thick sliced bacon, 1 medium onion, 4 garlic cloves
  • Add the salt, black pepper, cayenne and garlic powder. Cook until the entire mixture is coated with the spices, about 2 minutes.
    1 ½ teaspoons salt, 1 teaspoon freshly cracked black pepper, ½ teaspoon cayenne pepper, 1 teaspoon garlic powder
  • Pour in the stock and water and drop in the bay leaves. Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 30 minutes.
    4 cups chicken stock, 2 cups water, 3 bay leaves
  • When the pork begins to fall apart, add the prepared peas to the pot and simmer until the peas are very soft, about 1 to 1 1/2 hours.

Nutrition

Serving: 1serving | Calories: 491kcal | Carbohydrates: 54g | Protein: 29g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 32mg | Sodium: 1000mg | Potassium: 1160mg | Fiber: 8g | Sugar: 9g | Vitamin A: 126IU | Vitamin C: 4mg | Calcium: 103mg | Iron: 7mg