Easy Black-Eyed Peas

You can't get more Southern than black-eyed peas, and this recipe is easy and flavorful, whether you start with dried, fresh, or frozen peas.

Here's a little wisdom from our Test Kitchen: If your broth tastes good, your beans will, too. Any experienced Southern cook will tell you that the key to flavorful broth is proper seasoning.

In this black-eyed peas recipe, the depth of flavor comes from chicken broth, bacon, an onion-carrot-celery trio, and a combination of herbs and spices you may already have on hand, like garlic and rosemary. Some of our Test Kitchen staff like to serve black-eyed peas over rice with a little drizzle of olive oil and maybe some fresh herbs. It goes without saying that a little dash of hot sauce will always be a welcome addition to peas and cornbread, the ultimate Southern comfort food.

Learn how to make black-eyed peas, and serve up this recipe any time you're craving a little comfort.

Ingredients for Easy Black-Eyed Peas

Considered a symbol of luck and prosperity, black-eyed peas are a Southern staple. We infuse flavor into the peas with chicken stock, thick-cut bacon, a mirepoix, garlic, and herbs for rich depth. To make these black-eyed peas, you'll need:

• Dried black-eyed peas: Dried black-eyed peas require soaking before cooking for the most uniform, tender texture throughout.
• Chicken stock: Used as a cooking liquid to infuse deep flavor into the peas.
• Thick-cut bacon slices: Imparts saltiness and a savory flavor to the dish. Can be substituted with a ham hock, ham bone, salt pork, country ham, or a smoked turkey leg.
• Yellow onion, carrots, and celery: A mirepoix that adds complexity and color to the dish.
• Garlic cloves: For depth of flavor.
• Bay leaf, rosemary sprig, and thyme sprig: Adds earthiness and herbal notes to the peas.
• Kosher salt and black pepper: Enhances the overall flavor.
• Extra-virgin olive oil: Optional, for drizzling over peas before serving.
  

Can You Use Fresh Black-Eyed Peas?

Yes, you can use fresh black-eyed peas in place of dried in this recipe, but it's best to transfer the cooking process to the stovetop. Substitute the dried peas with 2 pounds fresh shelled or frozen peas. Combine peas and all remaining ingredients except olive oil in a large Dutch oven, and bring to a boil over medium-high, skimming and discarding foam from surface as necessary.

Once peas have come to a boil, reduce heat to medium-low, and cook until tender, 20 to 25 minutes. Remove and discard bay leaf, herb sprigs, and bacon slices. Serve peas drizzled with olive oil, if desired.

How To Make Easy Black-Eyed Peas

Using a slow cooker for black-eyed peas is completely hands-off, and results in evenly-cooked, deeply flavorful peas. Full instructions are below, but here's a brief recap before you get started:

• Step 1. Soak peas: Sort and rinse peas. Cover peas with water by 2 inches in a large bowl. Soak 8 hours or up to overnight, then drain.
• Step 2. Add ingredients to slow-cooker: Place all ingredients except olive oil in a slow-cooker.
• Step 3. Cook black-eyed peas: Cover and cook on LOW until tender, about 8 hours. Remove herb sprigs, bay leaf, and bacon. Drizzle with olive oil before serving if desired.
  

Tips for the Best Black-Eyed Peas

For the most flavorful, tender black-eyed peas, keep these tips in mind:

• Soak the peas: Take time to soak the peas for even cooking and to help reduce the overall cooking time.
• Add a mirepoix: While some might argue that simple is best when it comes to black-eyed peas, adding onion, celery, and carrots to the mixture can help create a flavorful base.
• Use stock: While water can be used to replace the stock if needed, the additional boost in flavor adds depth to the peas.
• Add an acid: Consider adding a splash of lemon juice or vinegar at the end of cooking to brighten the slow-cooked peas before serving.

What To Serve with Easy Black-Eyed Peas

Black-eyed peas can be served over a bed of rice, or with a side of cornbread for a traditional touch. Round out the meal with collard greens, okra, mac and cheese, sweet potatoes, fried green tomatoes, corn on the cob, hushpuppies, and more classic Southern sides.

How To Store and Reheat Leftover Black-Eyed Peas

Refrigerate leftover black-eyed peas in an airtight container for up to four days. You can also freeze them for up to two months. Reheat in the microwave or on the stovetop, adding a splash of water or broth to adjust the consistency, if needed. Stir and cook until heated through.

More Black-Eyed Pea Recipes You'll Love

Whether served up in a salad or soup, made into hummus or roasted with chili, there's no end to the possibilities when it comes to cooking with black-eyed peas.

• Roasted Pepper-Tomato Salad with Crispy Black-Eyed Peas
• Southwest Black-Eyed Pea Dip
• Instant Pot Black-Eyed Peas
• Black-Eyed Pea Salad
• Sausage and Black-Eyed Pea Soup with Greens
• Black-Eyed Pea and Grain Salad
• Smoky Black-Eyed Pea Hummus
• Black-Eyed Pea Soup with Ham Hocks
• Chili-Roasted Black-Eyed Peas

Editorial contributions by Katie Rosenhouse.