Southern Black Eyed Peas Flavorful

Southern Black Eyed Peas have always been a beloved comfort food in my kitchen. The rich flavor from bacon combined with the earthy peas and aromatic seasonings creates a dish that feels like a warm hug in a bowl. Whether served on New Years Day for luck or simply as a hearty side with dinner, this recipe has become a mainstay in my home.

I remember making this recipe during a chilly winter and the aroma filling the whole house while my family eagerly waited for dinner. It has since become a dish requested year-round.

Ingredients

• Thick—cut bacon: brought smoky richness and a perfect crispy texture — choose applewood smoked for extra flavor
• Sweet onion such as Vidalia: is mild and balances the smoky bacon without overpowering the dish
• Fresh garlic: delivers bright, pungent flavor — fresher garlic is preferable to jarred for true depth
• Seasonings: seasoned salt, garlic powder, onion powder, dried thyme, black pepper, and cayenne pepper create a layered seasoning profile with a gentle kick — adjust cayenne to your heat tolerance
• Dried black—eyed peas: are essential and should be soaked overnight to soften and remove impurities — pick beans free of debris before soaking
• Unsalted chicken stock: enhances the flavor without increasing saltiness — homemade or quality store—bought are both fine
• Bay leaves: add subtle herbal notes in the background without overwhelming the dish
• Unsalted butter: finishes the dish with a creamy richness — optional but highly recommended for a velvety touch
• Fresh parsley: for garnish adds a bright fresh pop

Instructions

Sauté the Bacon:

In a dutch oven over medium heat, cook the thick—cut bacon, stirring occasionally, until it is crispy and browned about 15 to 20 minutes. Remove the bacon slices and place them on a paper towel to drain while reserving the fat in the pot.

Cook the Onion and Garlic:

Add diced sweet onion to the bacon drippings in the pot. Stir occasionally and cook over medium heat until the onion is softened and translucent about 10 minutes. Then add minced fresh garlic and cook for 30 seconds until fragrant.

Add Seasonings:

Sprinkle in the seasoned salt, garlic powder, onion powder, dried thyme, black pepper, and cayenne pepper. Stir everything together and cook for 30 seconds to toast the spices and deepen their flavor.

Simmer the Black Eyed Peas:

Stir in the soaked and drained black—eyed peas, then pour in the unsalted chicken stock. Tuck in the bay leaves as well. Bring the mixture to a boil, then reduce the heat to a gentle simmer and cover. Cook for 60 to 90 minutes, stirring occasionally until the peas are tender.

Finish the Dish:

Stir in the unsalted butter until melted then taste and adjust seasoning if needed. Remove bay leaves. Serve the black eyed peas topped with crispy bacon and a sprinkle of fresh parsley if desired.

I love the crunch and smoky flavor that thick—cut bacon brings to this dish. It reminds me of my grandmother’s kitchen where black eyed peas were a symbol of prosperity for the new year. Every time I make this, I am transported back to those warm gatherings filled with laughter and love.

Storage Tips

Leftovers should be placed in an airtight container and stored in the refrigerator where they keep well for up to three days. If freezing, use a freezer—safe container and reheat gently, adding a splash of water or chicken stock if the peas thicken.

Ingredient Substitutions

If thick—cut bacon is unavailable, regular bacon can be used but expect slightly less texture. Swapping chicken stock for vegetable stock works for a vegetarian version though it will alter the flavor slightly. Fresh onion can be replaced with shallots for a milder more delicate taste.

Serving Suggestions

Serve Southern Black Eyed Peas over steamed rice for a soul—warming meal. Pair perfectly with collard greens or sautéed greens for that authentic Southern plate. Complement with cornbread or biscuits for a comforting comforting and complete experience.

Enjoy the Southern Black Eyed Peas warm with crispy bacon and a sprinkle of parsley. They make wonderful leftovers and develop even deeper flavor the next day.

Common Recipe Questions

→ Are black eyed peas beans or peas?

Black eyed peas are actually a type of bean, belonging to both pea and bean legume families.

→ What adds the best flavor to Southern black eyed peas?

Thick-cut applewood smoked bacon, sweet onions, garlic, and seasoned salt with cayenne create a rich, layered taste.

→ How long should black eyed peas be soaked?

Soak black eyed peas overnight (at least 8 hours) or use a quick soak by boiling for 2 minutes, then resting for 1 hour.

→ Can these peas be cooked in a slow cooker?

Yes, after soaking, combine ingredients in a slow cooker and simmer on low for 3-4 hours for tender peas.

→ What dishes pair well with Southern black eyed peas?

They complement rice, cornbread, collard greens, chicken, beef, and biscuits beautifully.

→ How can leftovers be stored?

Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat with added water or chicken stock.