These Southern Black Eyed Peas are the kind of cozy, soulful dish that brings instant comfort to any meal. Slow-simmered with smoky beef, aromatic vegetables, and a blend of classic Southern seasonings, this recipe delivers tender peas packed with rich flavor in every bite.
Whether you’re serving this as a New Year’s Day tradition, a hearty Southern side, or a comforting weeknight dish, these black eyed peas are easy to prepare and taste even better the next day. The long simmer creates a creamy, savory broth that pairs beautifully with cornbread, rice, collard greens, or any classic Southern entrée.
Why You’ll Love This Recipe
- Smoky + savory: Beef drippings add depth to every spoonful.
- Easy ingredients: Mostly pantry and spice-cabinet staples.
- Hands-off cooking: The peas simmer low and slow until perfectly tender.
- Great for gatherings: This recipe serves 12 and scales easily.
- Perfect make-ahead: The flavors deepen overnight.
Ingredients
Protein & Vegetables
- 12 ounces thick-cut beef, cut into ½-inch pieces
- 1 small sweet onion, diced
- 3 cloves garlic, minced
Seasonings
- 2 teaspoons seasoned salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional for heat)
Peas & Liquid
- 1 pound dried black-eyed peas, soaked overnight and drained
- 4 cups unsalted chicken stock
- 2 dried bay leaves
Finishing Touch
- 2 tablespoons unsalted butter
Instructions
1. Cook the beef
In a Dutch oven or large heavy pot, cook the diced beef over medium heat for 15–20 minutes, stirring occasionally, until crisp.
Remove the beef with a slotted spoon and place it on a paper towel-lined plate.
Keep the flavorful beef drippings in the pot.
2. Sauté the Onion
Add the diced sweet onion to the pot. Cook for 10 minutes, stirring occasionally, until softened and translucent.
3. Add the Garlic
Stir in the minced garlic and cook for 30 seconds, just until fragrant—don’t let it burn.
4. Bloom the Spices
Add the seasoned salt, garlic powder, onion powder, dried thyme, black pepper, and cayenne.
Stir and cook for 30 seconds to awaken their flavors.
5. Add the Peas & Liquid
Pour in the soaked black-eyed peas, chicken stock, and bay leaves. Stir well to combine.
6. Simmer
Bring the pot to a boil, then reduce to a gentle simmer.
Cover and cook for 60–90 minutes, stirring occasionally, until the peas are completely tender.
Cooking times can vary based on how dry your peas are.
7. Finish with Butter
Remove the bay leaves.
Stir in the butter until melted, then taste and adjust seasoning as needed.
8. Serve
Ladle the peas into bowls and top with the crispy beef.
They pair perfectly with cornbread, steamed rice, or collard greens.
Tips for Success
- Do not skip soaking. It shortens cooking time and helps the peas stay creamy but not mushy.
- Use unsalted stock. This prevents the dish from becoming too salty since beef + seasoned salt add plenty of flavor.
- Stir occasionally. Black eyed peas like to stick to the bottom if ignored too long.
- For extra creaminess: Mash a few peas in the pot during the last 10 minutes of cooking.
- Want them smokier? Add a smoked ham hock or smoked turkey wing along with the peas.
Variations
- Spicy Southern Style: Add 1–2 diced jalapeños when sautéing the onion.
- Vegetarian Version: Omit beef and use olive oil instead of drippings; add a teaspoon of smoked paprika for depth.
- Creole Flavor: Add celery, bell pepper, and 1 teaspoon Cajun seasoning.
- Extra Meaty: Add chopped ham or sausage during the simmer.
Serving Suggestions
Serve your Southern Black Eyed Peas with:
- Warm buttermilk cornbread
- Steamed white rice
- Collard greens or mustard greens
- Fried chicken or pork chops
- A classic Southern New Year’s plate with greens (money), peas (luck), and cornbread (gold)
Storage & Reheating
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months.
- Reheat: Warm on the stovetop over medium heat, adding a splash of stock or water if needed.
Southern Black Eyed Peas (Authentic Southern Comfort)
- Total Time: 10 hours 15 minutes
- Yield: 12 servings
Description
These Southern Black Eyed Peas are simmered low and slow with bacon, aromatics, and warm seasonings. Comforting, hearty, and packed with classic Southern flavor — perfect for New Year’s Day or any soul food meal!
Ingredients
- 12 ounces thick-cut bacon, 1/2-inch diced
- 1 small sweet onion, small diced
- 3 cloves garlic, minced
- 2 teaspoons seasoned salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 pound dried black-eyed peas, soaked overnight and drained
- 4 cups unsalted chicken stock
- 2 dried bay leaves
- 2 tablespoons unsalted butter
Instructions
- In a dutch oven over medium heat, cook the diced bacon until crispy, about 15–20 minutes, stirring occasionally. Remove the bacon and set aside, keeping the drippings in the pot.
- Add the diced onion to the bacon drippings and cook until softened and translucent, about 10 minutes.
- Stir in the minced garlic and cook for 30 seconds.
- Add the seasoned salt, garlic powder, onion powder, dried thyme, black pepper, and cayenne. Stir and cook for 30 seconds.
- Add the soaked and drained black-eyed peas, chicken stock, and bay leaves. Stir to combine.
- Bring to a boil, then reduce to a simmer. Cover and cook for 60–90 minutes or until the peas are tender, stirring occasionally.
- Stir in the butter until melted. Taste and adjust seasoning if needed.
- Serve topped with the crispy beef.
Notes
- If you want a thicker, creamier broth, mash a small spoonful of peas at the end.
- For a smoky flavor, add a smoked turkey leg or ham hock.
- These peas freeze well — perfect for meal prep.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Side Dish
- Method: Stovetop
- Cuisine: American