Black Eyed Peas Recipe

Bowl of Southern-style black-eyed peas with bacon served over white rice and garnished with fresh parsley

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4.57 from 79 votes

This black eyed peas recipe is a Southern tradition for good luck, and it's just plain delicious!

Prep Time20

Cook Time2 30

Total Time2 50

Servings: people

Author: Becky Hardin

Ingredients

½ lb. bacon
1 lb. dried black-eyed peas
4 cups chicken or vegetable broth
1 large yellow onion diced
2 garlic cloves minced
2 cups water
1 tsp Bouquet Garni herb seasoning
1 tsp Italian seasoning
2 bay leaves
1 tsp granulated sugar
2 tsp kosher salt
¼ tsp ground black pepper
½-1 tsp Tobasco or other hot sauce
1 tbsp apple cider vinegar
chopped fresh parsley garnish

Instructions

Rinse the peas and discard any that are damaged or dark. Place the peas in a large pot set over high heat. Add 4 cups broth and bring to a boil. Boil for 2 minutes, and cover the pot. Remove the pot from the heat, and let the beans soak 1 hour. Don’t lift the lid and don’t drain the beans after the hour has passed.
1 lb. dried black-eyed peas, 4 cups chicken or vegetable broth
Cut the bacon strips into ¼-inch slices, and place in a large Dutch oven set over medium heat. Cook the bacon until crisp. Transfer bacon to a paper towel (leaving the rendered bacon fat).
½ lb. bacon
Place the diced onion in the Dutch oven and cook until onion is translucent. Reduce the heat to low, add the garlic and cook an additional 30 seconds, stirring often.
1 large yellow onion, 2 garlic cloves
Slowly add the water while scraping the bottom of the pot to deglaze the pan. Add the Bouquet Garni, Italian seasoning, bay leaves, sugar, kosher salt, black pepper, hot sauce, and apple cider vinegar. Set heat to low and simmer about 10 minutes. Remove from the heat until peas have softened.
2 cups water, 1 tsp Bouquet Garni herb seasoning, 1 tsp Italian seasoning, 2 bay leaves, 1 tsp granulated sugar, 2 tsp kosher salt, ¼ tsp ground black pepper, ½-1 tsp Tobasco, 1 tbsp apple cider vinegar
After the peas have softened (about 1 hour), add them and the broth to the onion mixture in the Dutch oven and stir well. Bring to a boil, reduce heat to low and add all except 3 tablespoons crisped bacon. Replace the lid and simmer the peas until tender (or about 1-1½ hours), stirring every 20 minutes. Season, if needed, with salt and black pepper.
To serve, ladle soup into bowls and sprinkle with reserved crispy bacon and chopped parsley. Enjoy!
chopped fresh parsley

Video

Notes

Bouquet garni seasoning is a classic herb blend, usually made with bay leaf, thyme, and parsley, that adds gentle, savory flavor. If you don’t have it, substitute 1 bay leaf and ½ tsp dried thyme, with a pinch of dried parsley if desired.
You can use canned black eyed peas in a pinch, but reduce the broth and cook time.
Smoked turkey or ham hock works well instead of bacon.
Add hot sauce just before serving for adjustable heat.

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