This southern-style black-eyed peas dish is everything you want on a chilly night. It’s smoky, savory, rich, and downright comforting. Filled with tender peas simmered low and slow in savory broth with bacon, onion, and garlic, it’s a hearty, soul-warming side (or main) that feels like a warm hug straight from the South. Whether you’re serving it up for a classic New Year’s tradition or for a cozy weeknight dinner, this version is easy to make and deeply flavorful. No fuss and all comfort.
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“I didn’t think I liked black eyed peas, but decided to try your recipe for New Years dinner! Absolutely delicious! This will definitely go into my menu rotation! Thanks for sharing! -Jackie
This black-eyed peas recipe really is the best ever in my humble opinion, and it’s one I come back to every year. If I’m tight on prep time, I’ll make my crockpot black eyed peas. I love good old-fashioned Southern comfort food, and this dish checks every box. It’s rich, savory, and incredibly comforting. Tender black-eyed peas simmer slowly on the stovetop with smoky bacon, onion, and garlic. Everything finishes in a deeply flavorful broth. The peas cook until they’re soft and creamy, soaking up all that savory goodness along the way.
I usually serve it as an easy side for hearty meals, but more often than not, I end up enjoying a big bowl all on its own. Making this for New Year’s is a tradition I look forward to, and this recipe is always the one on my table.
Tips for Beginners
- Don’t skip the soak. Soaking the black-eyed peas in hot broth for an hour helps them cook faster and more evenly. It also gives them a softer, creamier texture without splitting during the long simmer.
- Season at the end for the best flavor. Bacon and broth already add plenty of salt, so wait until the peas are fully tender before adjusting seasoning. A final taste at the end makes all the difference.
- Keep the simmer gentle. A slow, steady simmer helps the black-eyed peas cook evenly and stay creamy. Boiling too hard can cause the skins to split and turn the texture mushy.
- If the broth feels too thin, let it simmer uncovered. Removing the lid for the last 10–15 minutes allows excess liquid to reduce and naturally thickens the peas without needing starches.
- If the peas aren’t tender yet, don’t rush them. Older dried peas can take longer to soften. Add a small splash of broth, keep the heat low, and continue simmering until they’re perfectly tender.
Black Eyed Peas Recipe
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
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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
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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
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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
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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
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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.
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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.
Nutrition
How to Make Black Eyed Peas Step by Step
Gather all the ingredients together.
Soak the peas: Rinse 1 lb dried black-eyed peas, discarding any damaged or dark peas. Place them in a large pot over high heat and add 4 cups of chicken or vegetable broth. Bring to a boil and cook for 2 minutes, then cover the pot, remove it from the heat, and let the peas soak for 1 hour. Do not lift the lid and do not drain the peas after soaking.
Cook the bacon: Cut ½ lb bacon into ¼-inch pieces and add them to a large Dutch oven set over medium heat. Cook until the bacon is crisp, then transfer it to a paper towel-lined plate, leaving the rendered bacon fat in the pot.
Sauté the aromatics: Add 1 large diced yellow onion to the bacon fat and cook until softened and translucent. Reduce the heat to low, then stir in 2 minced garlic cloves and cook for about 30 seconds, stirring frequently until fragrant.
Build the base: Slowly pour in 2 cups of water, scraping the bottom of the pot to deglaze. Stir in 1 tsp bouquet garni seasoning, 1 tsp Italian seasoning, 2 bay leaves, 1 tsp granulated sugar, 2 tsp kosher salt, ¼ tsp ground black pepper, ½ to 1 tsp hot sauce, and 1 tbsp apple cider vinegar. Simmer over low heat for about 10 minutes, then remove from the heat until the peas have finished soaking.
Simmer the black-eyed peas: Once the peas have softened from soaking, add the peas and their soaking broth to the Dutch oven and stir well. Bring the mixture to a boil, then reduce the heat to low. Stir in all but 3 tablespoons of the cooked bacon, cover, and simmer for 1 to 1½ hours, stirring every 20 minutes, until the peas are tender. Taste and adjust seasoning with additional salt and black pepper if needed.
Serve and enjoy: Ladle the black-eyed peas into bowls and garnish with the reserved crispy bacon and chopped fresh parsley before serving. Enjoy!
How to Store and Reheat
Store leftover black-eyed peas in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen as they sit, making leftovers even better the next day. To reheat, warm gently on the stovetop or in the microwave, adding a small splash of broth or water if the peas have thickened.
For longer storage, let the peas cool completely, then freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat slowly for the best texture.
Serving Suggestions
I love serving these black-eyed peas alongside warm cornbread or a layered cornbread salad. A big helping of collard greens or fried okra is delicious for a classic Southern-style meal. They pair perfectly with pork chops, fried chicken, or crockpot spiral ham, making them an easy side for hearty dinners. They’re a must-have on New Year’s Day, but honestly cozy enough to enjoy any night of the week. I usually finish each bowl with a few dashes of hot sauce or a sprinkle of chopped scallions to bring everything together and add a little extra flavor.
More Southern Comfort Side Dishes
Our Stovetop Black Eyed Peas recipe was originally published 12/21/19. It was retested, reworked, and republished to be better than ever 12/29/25.
The post Black Eyed Peas (Stovetop) appeared first on The Cookie Rookie®.
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