Black Eyed Peas Recipe

Nothing warms the heart quite like my classic Black Eyed Peas Recipe—a vegetarian, healthy, easy Southern comfort side dish that’s ready in under an hour.

These tender beans simmered with smoky spices and fresh aromatics bring a bit of good luck (and a whole lot of flavor) to your table. Inspired by my grandmother’s kitchen in South Carolina, this traditional recipe has become a go-to for New Year’s Day and cozy weeknight suppers alike. You’ll love that black-eyed peas are packed with plant-based protein, fiber, and iron—making this not just a delicious side dish but a healthy choice too.

Why You’ll Love This Recipe

Rich in plant-based protein and fiber (about 12g protein, 10g fiber per serving)

Simple pantry ingredients you likely already have
One-pot prep and easy cleanup
Ready in under an hour (soaking adds flexibility)
Perfect vegetarian side dish for any occasion
Gluten-free comfort food with traditional Southern charm
Customizable heat level—from mild to a little kick
Nutritious, budget-friendly, and crowd-pleasing

Ingredients

2 cups dried black-eyed peas, picked over and rinsed (or 4 cups canned, drained)
6 cups low-sodium vegetable broth (or water for a lighter version)
1 tablespoon olive oil (extra-virgin for extra flavor)
1 small yellow onion, diced (about 1 cup)
3 cloves garlic, minced
1 bay leaf
1 teaspoon smoked paprika (swap sweet paprika if you prefer mild)

½ teaspoon dried thyme
¼ teaspoon cayenne pepper (optional, for warmth)
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley (or cilantro) for garnish
(Tip: Use organic dried peas for the best texture; canned peas skip soak and save time.)

Directions

Soak the peas. Cover peas with cold water and a pinch of baking soda; let them soak overnight. You know what? Quick-soak by boiling for 2 minutes, then resting for 1 hour works too—either way, they’ll cook up tender.
Sauté aromatics. In a heavy Dutch oven, heat olive oil over medium heat. Add diced onion and cook until it turns translucent and sweet, about 5 minutes. You’ll love the smell of caramelizing onion.

Add garlic and spices. Stir in minced garlic, smoked paprika, thyme, and cayenne. Cook for 30 seconds until fragrant—be careful not to let the garlic burn.
Combine peas and broth. Drain soaked peas and add them to the pot along with vegetable broth and bay leaf. Increase heat to bring everything to a gentle boil.
Simmer gently. Lower the heat, cover, and simmer for about 45 minutes, stirring occasionally. If liquid dips below the peas, splash in more broth or water to keep them just covered.

Check for tenderness. Taste a pea—if it’s soft but not mushy, you’re on track. For creamier texture, gently mash a handful of peas against the pot’s side; their starch thickens the broth.
Season and finish. Remove the bay leaf. Season with salt and pepper, adjusting to your taste. Honestly, a little extra black pepper adds a nice zing at the finish.
Garnish and serve. Spoon black-eyed peas into bowls, sprinkle with fresh parsley, and serve alongside cornbread or crisp greens. It’s warm, inviting, and oh-so-satisfying.

Servings & Timing

Yield: 6 generous side-dish portions
Prep Time: 10 minutes (plus optional 1-hour quick soak or overnight soak)
Cook Time: 45 minutes simmering
Total Time: About 1 hour (75 minutes if you quick-soak)

Variations

Add a ham hock or diced smoked ham for a meaty twist (skip for vegetarian).

Stir in chopped collard greens or kale in the last 10 minutes for extra color and nutrition.
Swap in coconut milk and Thai red curry paste for a fusion-style black-eyed peas curry.
Season with Cajun spice blend and fresh tomatoes for a zesty Creole version.

Mix in cooked quinoa or brown rice to stretch the recipe into a hearty grain bowl.
Top with grated sharp cheddar and scallions for a loaded Southern bake.

Storage & Reheating

Store cooled black-eyed peas in an airtight container in the fridge for up to 4 days. Freeze portions in freezer-safe bags for up to 3 months, labeling each with the date. To reheat, thaw overnight in the fridge, then warm gently on the stovetop or in the microwave, stirring occasionally. For make-ahead planning, cook the peas up to two days before your gathering—flavors deepen and taste even better.

Notes

I’ve learned that the age of dried peas matters—older beans demand a few extra minutes of simmering. Honestly, I think the secret is that little pinch of baking soda in the soak water; it helps them soften faster. If you skip soaking, add about 15 minutes to the cooking time and keep an eye on moisture levels. Mashing a scoop of peas into the broth gives you that silky, stew-like texture everyone raves about. And if your tap water is hard, filtered water lets the spices bloom more fully.

FAQs

Can I use canned black-eyed peas?: Absolutely. Skip the soak, reduce simmering to 20 minutes, and add a splash of broth if the mix looks too thick.
Do I need to soak dried peas?: No, but soaking cuts cooking time, boosts digestibility, and helps achieve even tenderness.
Can I make this in an Instant Pot?: Sure! Sauté onions and spices on sauté mode, then cook peas at high pressure for 12 minutes with a 10-minute natural release.
How spicy is this by default?: It’s mild; you control heat with the cayenne pepper. Omit it for a kid-friendly version or double it for more kick.
Is it gluten-free?: Yes! Just check your broth and spice labels if you have a gluten sensitivity.
How do I thicken the broth?: Mash a few peas against the pot’s side—their natural starch will give you a lovely, thicker broth.
What pairs well with black-eyed peas?: Cornbread, collard greens, roasted sweet potatoes, or a crisp green salad all make fantastic companions.

Conclusion

This Black Eyed Peas Recipe brings you cozy, traditional Southern flavors with a healthy, easy spin—perfect any time you need comfort on a spoon. Give it a try at your next potluck or family dinner, then share how it turned out in the comments. And hey, if you love this, check out my Collard Greens Recipe and Easy Cornbread for the full comfort-food spread!

Black Eyed Peas Recipe

Nothing warms the heart quite like this classic Black Eyed Peas Recipe—a vegetarian, healthy, easy Southern comfort side dish ready in under an hour.

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Prep Time 10

Cook Time 45

Total Time 1 10

Course Side Dish

Cuisine American, Southern

Servings servings

Ingredients

2 cups dried black-eyed peas picked over and rinsed
6 cups low-sodium vegetable broth or water for a lighter version
1 tablespoon olive oil extra-virgin for extra flavor
1 small yellow onion diced
3 cloves garlic minced
1 teaspoon smoked paprika swap sweet paprika if you prefer mild
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper optional, for warmth
1 teaspoon kosher salt plus more to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley or cilantro for garnish

Instructions

Cover peas with cold water and a pinch of baking soda; let them soak overnight or quick-soak by boiling for 2 minutes.

Heat olive oil in a Dutch oven, add diced onion, and cook until translucent. Add garlic, smoked paprika, thyme, and cayenne.
Drain soaked peas, add to the pot with vegetable broth and bay leaf. Bring to a gentle boil.
Cover and simmer for about 45 minutes, stirring occasionally to keep peas covered with liquid.

Taste a pea for doneness. For creamier texture, mash some peas against the pot's side.
Remove bay leaf, season with salt and pepper to taste. Sprinkle with fresh parsley or cilantro.
Spoon peas into bowls, garnish with fresh herbs. Serve with cornbread or greens.