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