Black Eyed Peas Recipe

Black Eyed Peas make a Southern favorite and are traditionally served on New Year’s Day to bring good luck. This black eyed peas recipe provides both stovetop and slow cooker methods!

Black Eyed Peas make a Southern favorite and are traditionally served on New Year's Day to bring good luck. This recipe provides both stove-top and slow cooker methods! // addapinch.com

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.

Growing up, there were many weeknights that we had supper with my grandparents and all my grandfather would want for supper was 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 these 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, they 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 make a Southern favorite and are traditionally served on New Year's Day to bring good luck. This recipe provides both stove-top and slow cooker methods! // addapinch.com

Here’s my simple recipe. I hope you love them as much as we do!

5.0 from 3 reviews
Black Eyed Peas Recipe
 
Prep time
Cook time
Total time
 
Black Eyed Peas make a Southern favorite and are traditionally served on New Year's Day to bring good luck. This black eye peas recipe recipe provides both stovetop and slow cooker 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 xo

From the Add a Pinch recipe archives. Originally published 2011.

25 comments on “Black Eyed Peas Recipe”

  1. Thank you, Robyn Happy New Year!

  2. 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.

  3. 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!

    • 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

  4. 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!

  5. I’m not used to eat black eyed peas, now I’ll know what to do with them! Cooking wit a ham bone is always a hit, will definitely try your recipe 🙂

  6. This is just the way I love them! With our Christmas hambone! I hope 2013 is an amazing year for you! Xoxoxo

  7. 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!

    • I love the fresh ones. I have never canned them, I grow them in my garden. After shelling them DO NOT WASH ! Put them in the bag removing as much air as possible and freeze. Wash the peas before cooking and they will taste just like you just picked them . I do not like dried peas.

  8. Pingback: Southern New Year's Menu - Cooking | Add a Pinch | Robyn Stone

    • 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!

  9. 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!!

    • You can just toss it right in! It adds so much richness and flavor to the peas, Cloey! I hope you love it.

    • i try to get someone to saw the hambone into and use one for each pot of beans, two meals. If I have to use the whole one, I roll it in foil and place in a pan in the oven until it’s unthawed. Then I can get it cut so it will fit into the slow cooker to season the beans. If I still can’t get it cut, I just scrape it down with a knife and add the scrapped bone meat to the cooker. Hope this helps.

  10. 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!

  11. Do you soak the peas overnight if you use a crock pot?

    • Hi Tammy,
      You don’t have to soak your black eyed peas overnight if using the slow cooker method since you’ll be cooking the peas at a low temperature for an extended period of time. With that said, you certainly can soak them if you prefer. I’ve just found that it isn’t necessary. For the best results, I like to use dried black eyed peas that are within six months of age that have been rinsed and well-picked over to discard any discolored or overly hardened peas. I hope this helps!

  12. Add a bell pepper and use lean ham!

  13. Pingback: Southern Spicy Black Eyed Pea Dip • Cooking | Add a Pinch

  14. I love your site. Thanks for all the very hard work you do for all of those of us who love to read your recipes. They are the best.

  15. Love all your recipes.Thank you for doing this.I use dried black-eye peas. but only Camellia brand. I use a hambone or tasso or bacon for seasoning. Also add saute’ chopped onions and a toe of garlic. S&P 1/2 t of thyme and a pinch of sage. We usually eat it over cooked rice,but will try the cornbread. On New Years we serve cabbage and a pork roast.
    thanks again. A Happy New Year to you and your family

  16. Question, what does the freezing to soak overnight in the zip lock bag do? Thanks for the response.HAPPY NEW YEAR 2016

  17. I can tasted the goodness thru your photos. Very nice.

  18. I’m making this now, and thinking about sneaking polish sausage chunks and carmelized onion to the finished product 🙂

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