Black Eyed Peas Recipe
This Southern Black Eyed Peas recipe is full of flavor and has stovetop, slow cooker and Instant Pot methods! They are a Southern classic dish and family favorite! Delicious year-round, they are traditionally served on New Year's Day to bring luck.
Servings: 8
Ingredients
- 1 pound dried black eyed peas (16-ounces)
- 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
Stove Top Black Eyed Peas
- Rinse black eyed peas in a colander, discarding any peas that are discolored or any small pebbles that may be in the dried peas.
- Pour rinsed black eyed peas into a large, heavy-bottomed stock pot and soak using one of two soaking methods. Quick Soak: Cover with water, plus about 2 inches. Bring to a boil and boil for 2 minutes. Overnight Soak: Cover with water, plus about 2 inches. Allow to soak in the stockpot, uncovered overnight. Once soaked, pour black eyed peas through a colander again to remove them from the soaking water.
- 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, if using. If you prefer a vegetarian or vegan method, use 2 tablespoons olive oil. 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.
- 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.
Slow Cooker Black Eyed Peas
- Rinse black eyed peas in a colander, discarding any peas that are discolored or any small pebbles that may be in the dried peas.
- Pour rinsed black eyed peas into a large, heavy-bottomed stock pot and soak using one of two soaking methods. Quick Soak: Cover with water, plus about 2 inches. Bring to a boil and boil for 2 minutes. Overnight Soak: Cover with water, plus about 2 inches. Allow to soak in the stockpot, uncovered overnight. Once soaked, pour black eyed peas through a colander again to remove them from the soaking water.
- Add black eyed peas to the slow cooker and cover with water, plus about 2 inches. Add in ham bone, bacon or salt pork, if using. If you prefer a vegetarian or vegan method, use 2 tablespoons olive oil. Place the lid onto the slow cooker and cook for 8 hours on low setting.
- 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.
Instant Pot Black Eyed Peas
- Add rinsed black eyed peas to Instant Pot and cover with water, plus about 2 inches. Add in ham bone, bacon or salt pork, if using. If you prefer a vegetarian or vegan method, use 2 tablespoons olive oil. Secure the lid to the Instant Pot and cook under high pressure for 25 minutes. Allow the pressure to release naturally, about 20 more minutes. 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.
Notes
Make Ahead and Storage Instructions
To store. Cool cooked peas and then store them in an airtight container in the refrigerator for up to 4 days.
To make ahead. Prepare the peas following your cooking method of choice. Cool and then store in the refrigerator in an airtight container for up to 4 days. When ready to serve, reheat on the stove or in the microwave until reheated throughout.
To freeze. Cool prepared peas and store them in an airtight freezer-safe container or zip-top bag. Store in the freezer for up to 6 months. To serve, thaw in the refrigerator overnight and reheat on the stove or microwave until reheated throughout.
Nutrition
Calories: 208kcal | Carbohydrates: 34g | Protein: 15g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 33mg | Potassium: 630mg | Fiber: 6g | Sugar: 4g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 5mg
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