Black Eyed Peas Recipe

Black Eyed Peas are one of the most comforting, amazing dishes in southern history. Well, at least they are in my family. Thankfully, they are one of the easiest, most budget-friendly, nutrient-rich dishes to prepare, too.

Black Eyed Peas | ©addapinch.com

Growing up, there were many weeknights that we had supper with my grandparents and all my grandfather would want for supper was black eyed peas, cornbread, and a glass of milk.

Time after time, that was the meal grandmother loving prepared for him with black eyed peas simmering on the stove throughout the afternoon for that night’s supper. I always thought he didn’t know what he was missing by not eating whatever she’d prepared to go along with it for the rest of us.

Now that I’m older, there are many nights that a big bowl of black eyed peas on top of a hunk of southern cornbread and a little bit of pepper sauce is all I want for supper, too. I get it and thankfully, black eyed peas are something that my whole family enjoys. I guess that’s just one more thing I should’ve listened to my grandparents about. At least I know now.

Black Eyed Peas | ©addapinch.com

Here’s my simple Black Eyed Peas recipe.

5.0 from 2 reviews
Black Eyed Peas Recipe
 
Prep time
Cook time
Total time
 
Black Eyed Peas are a classic, southern staple. This black eyed pea recipe includes two cooking methods.
Author:
Serves: 8
Ingredients
  • 1 pound (16-ounces) dried black eyed peas
  • 1 ham bone (leftover and frozen from previously cooked ham recipe) or about 7 strips of thick-sliced bacon or salt pork
  • salt and pepper, to taste
Instructions
  1. Stove Top Instructions
  2. Rinse black eyed peas in a colander, discarding any peas that are discolored or any small pebbles that may be in the dried peas.
  3. Pour rinsed black eyed peas into a large, heavy-bottomed stock pot and soak overnight. Pour black eyed peas through a colander again to remove them from the water they soaked in overnight.
  4. Add peas back to the stock pot and return to stove over medium-low heat. Add enough water to the stock pot to cover the black eyed peas, plus about 2 inches. Add in ham bone, bacon or salt pork. Bring black eyed peas to a simmer and continue to keep at a low simmer, adding water and stirring occasionally as needed, until the black eyed peas are fork tender, about two hours.
  5. Remove and discard ham bone, leaving bits of ham that would have cooked into the black eyed peas in the peas. If using bacon or salt pork, remove and discard. Salt and pepper to taste.
  6. Serve warm.
  7. Slow Cooker Instructions
  8. Rinse black eyed peas in a colander, discarding any peas that are discolored or any small pebbles that may be in the dried peas.
  9. Pour rinsed black eyed peas into the crock insert of the slow cooker. Add ham bone, bacon or salt pork. Add enough water to the black eyed peas to cover completely plus about two inches of water.
  10. Add lid to the slow cooker and cook for 8 hours on low setting.
  11. Remove and discard ham bone, leaving bits of ham that would have cooked into the black eyed peas in the peas. If using bacon or salt pork, remove and discard.
  12. Serve warm.

 

Enjoy!
Robyn

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Comments

  1. 1

    Lisa says

    I love black-eyed peas. In my household, they are a staple for the New Year. One of the foods that you eat for good luck.

  2. 3

    Jocelyn says

    This is probably a silly question, but could I use strips of precooked bacon in this recipe? (That is what I usually buy because it saves me the work and mess of frying up bacon. Yes, I am lazy.) I am eager to try this yummy looking recipe!

    • 4

      says

      Hi Jocelyn,
      Not a silly question at all. You’ll want to use uncooked bacon so that you have all of the flavor as it cooks in this black eyed peas recipe. Hope you love it!

      Robyn xo

  3. 5

    Lp says

    Love black eyed peas! Only comment and concern is that this is way too much salt, especially since those pork products already have a lot of salt. Might choose to salt or not after the peas are cooked.. Thanx. Happy New Year!

  4. 8

    Joyce says

    We feel the same way about blackeyed peas but only really like them cooked from fresh peas. Just can’t stomach the dried ones! My parents always grew them and then we shelled them and canned them fresh. Now that I live farther away I have trouble getting them fresh and have tired every type of canned and dried variety. They just taste very different to me. I grow them in my garden and can or freeze them. But I wonder, have you ever eaten them cooked from fresh and do they taste different to you? Just curious!

  5. 9

    cloey says

    I have one frozen ham bone but never used recipes using bone (just saved it in case ;) anyway should I thaw it before adding it to the crock pot or just use frozen one?? thanks!!

  6. 11

    Kim Honeycutt says

    I had a sitter when I was growing up and almost every time she ask me what I wanted for lunch I would say “Black eyed peas, onions and slaw”. My mother always had slaw made and it was the absolute best ever!! Now, those peas came from a can of Bush’s Best but with a little fried fat back, salt and pepper…they were good! Weird child I know but it’s what I liked!

    Fast forward, grown and married 26 years now. My husband fixed these in the crock pot yesterday using country ham pieces, salt and pepper. That was what we had on hand and they turned out delicious! I checked them between 5 & 6 hours on low and they were tender and done. I have different size crock pots and this was a big one that seems to cook faster.

    I really enjoy your stories and recipes…You’re Great!! Pinning this to share with my followers. After all, this is a simple and delicious one to remember!

  7. 12

    Janet says

    I just made a batch of peas in my crock pot. We like them spicy so I always add a 1/3 cup of sliced pickled jalapenos from the jar….and some onions and garlic. One of our favorite meals!

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