Can I use canned black-eyed peas instead of dried?

Absolutely! You'll need about 3 (15-ounce) cans, drained and rinsed. Skip the soaking step and reduce the simmering time to about 20 minutes total, as the beans are already cooked. You'll also want to reduce the liquid to about 4 cups, adding more if needed during cooking.

What if I don't have Creole seasoning?

You can make a simple substitute by combining 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon dried thyme, 1/4 teaspoon dried oregano, 1/4 teaspoon black pepper, and a pinch of cayenne pepper.

Are black-eyed peas really beans?

Despite their name, black-eyed peas are actually beans! They're part of the legume family and are known for their creamy texture and distinctive black "eye" marking.

Can I make this dish vegetarian?

Definitely! Omit the bacon and sausage, and use olive oil to sauté the vegetables. Use vegetable broth instead of chicken broth, and add 1 tablespoon of smoked paprika and 1 tablespoon of soy sauce or liquid smoke to replicate the smoky flavor from the meat.

Southern Black-Eyed Peas Recipe

Name: Southern Black-Eyed Peas Recipe
Prep time: 2 h
Cook time: 50 min
Total time: 2 h 50 min
Cuisine: Southern
Ingredients: 1 pound (453g) black-eyed peas (dried); 4-5 thick slices bacon, chopped; 5 ounces smoked sausage or turkey, diced (about 1 cup); 1 large onion, diced; 1 stalk celery, diced; 2-3 teaspoons garlic, minced; 1 optional jalapeno, minced (or ¼ teaspoon cayenne pepper as substitute); 2 teaspoons fresh thyme, minced; 1 bay leaf; 2 cups (or more) collard greens, chopped (or kale); 7-8 cups chicken broth; 1-2 teaspoons Creole seasoning; Salt and pepper to taste

Description

This Southern Black-Eyed Peas Recipe delivers a comforting, flavorful dish packed with smoky bacon, sausage, aromatic vegetables, and vibrant collard greens. Simmered to perfection, these creamy black-eyed peas make a traditional soul food main or hearty side dish perfect for gatherings and holidays.

Ingredients

Units Scale

Legumes

1 pound (453g) black-eyed peas (dried)

Meats

4–5 thick slices bacon, chopped
5 ounces smoked sausage or turkey, diced (about 1 cup)

Vegetables & Aromatics

1 large onion, diced
1 stalk celery, diced
2–3 teaspoons garlic, minced
1 optional jalapeno, minced (or 1/4 teaspoon cayenne pepper as substitute)
2 teaspoons fresh thyme, minced
1 bay leaf
2 cups (or more) collard greens, chopped (or kale)

Liquids

7–8 cups chicken broth

Seasonings

1–2 teaspoons Creole seasoning
Salt and pepper to taste

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Instructions

Soak the Black-Eyed Peas: Rinse the dry black-eyed peas thoroughly and pick out any foreign objects. Place them in a large pot and cover with 3–4 inches of cold water. Let the beans soak for 2–3 hours, or overnight for best results.
Cook the Bacon and Sausage: In a large, heavy sauté pan over medium heat, sauté the chopped bacon slices until browned and crispy, about 4–5 minutes. Add the diced smoked sausage or turkey and cook for an additional 2–3 minutes. Remove the bacon and sausage with a slotted spoon, setting aside for later.
Sauté Aromatics: In the same pan, add diced onion, celery, minced garlic, jalapeno (or cayenne), fresh thyme, and the bay leaf. Sauté for 3–5 minutes, stirring occasionally, until the onions are wilted and aromatic.
Add Liquids: Pour the chicken broth into the pan with the sautéed aromatics and stir well to combine.
Add Beans and Season: Drain and rinse the soaked black-eyed peas, then add them to the pot. Season with Creole seasoning and salt to taste. Stir the mixture and bring it to a boil over medium-high heat.
Simmer: Reduce the heat to low and let the beans simmer uncovered for about 20 minutes. This step helps to start cooking the beans and allows the flavors to meld.
Add Greens, Bacon & Sausage: Add the collard greens, along with the reserved cooked bacon and sausage, into the pot. Continue cooking for another 10 minutes or longer, stirring occasionally, until the beans are tender and the broth has thickened to your preferred consistency.
Adjust Texture and Seasonings: If the mixture becomes too dry or thick, add more chicken broth or water as needed. The beans should be thick and creamy but not overly watery. Remove the bay leaf. Taste and adjust seasoning with more salt, pepper, or Creole seasoning if needed.
Serve: Serve the black-eyed peas hot, traditionally over rice, and garnish with chopped green onions if desired.

Notes

Soaking overnight reduces cooking time and helps beans cook more evenly.
Adjust the spice level by increasing or omitting jalapeno or cayenne.
For a vegetarian version, omit bacon and sausage and use vegetable broth.
Collard greens can be substituted with kale or other leafy greens.
Serve with rice or cornbread for a traditional Southern meal.
Leftovers keep well and often taste even better the next day.

Nutrition

Serving Size: 1/6 of recipe (about 1.5 cups)
Calories: 320
Sugar: 4g
Sodium: 980mg
Fat: 13g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 9g
Protein: 21g
Cholesterol: 33mg