I used to think black-eyed peas were just… beige sadness in a bowl. Then a chef friend shared this restaurant method that turns canned black-eyed peas into a creamy, smoky Southern pot of magic- with bacon, collards, stewed tomatoes, and a vinegar “wake-up call” at the end.
This recipe uses canned beans but takes them from being taut and toothy to creamy and smooth. I tested making them several ways to get it just right… and used my chef friends tips, all for you, foodie friend.
Why Serve Black Eyed Peas on New Years?
Eating black-eyed peas on New Year’s Day is supposed to bring good luck, especially if you eat 365 of them — one for each day of the year. The most common historical reason credited for the tradition is that during the Civil War, Confederate stockpiles were raided by Union soldiers who left only the black-eyed peas and salt pork. Confederate soldiers and their families felt fortunate that they were able to eat the black-eyed peas because it helped them to get through the winter.
Now, it’s also common to see them served alongside cornbread and collard greens. Those, too, have symbolism, with the cornbread representing gold, the greens are money and the tomatoes are health and wealth.
What Makes These Black Eyed Peas Creamy?
What makes these Southern black-eyed peas so creamy is a little restaurant know-how: a good simmer in savory bacon fat and broth, plus a quick mash of some of the peas to naturally thicken the pot. Then you finish with a splash of apple cider vinegar at the end for that bright, can’t-stop-eating-it flavor—without messing with the texture.
Ingredients
All of these simple ingredients come together to make this flavorful dish that you’ll want to whip all year long!
- Red Onion – The onion adds a pop of color and a hint of sweetness.
- Fresh Garlic – Be sure to mince the garlic finely and always use fresh cloves for the best flavor.
- Bacon – Cook and chop the bacon ahead of time so it’s ready to go when you need it.
- Low-Sodium Chicken Broth – Using low-sodium chicken broth gives you more control over how salty the dish is.
- Black-Eyed Peas – Be sure to drain and rinse them before you use them.
- Stewed Tomatoes – Stewed tomatoes add a tangy sweetness to the dish. If they’re large, slice them up coarsely.
- Collard Greens – These hearty greens are a little bit bitter and pair well with the other ingredients. Tear them by hand and massage a little before adding them to the pan.
- Bay Leaf – Using a bay leaf gives the dish a warm, herbal flavor.
- Fresh Thyme – This spice pairs perfectly with the peas. Use only the leaves and discard the stems.
- Coarse Kosher Salt – Salt helps to enhance the flavors of the other ingredients.
- Ground Black Pepper – Black pepper adds subtle heat to the black-eyed peas.
- Apple Cider Vinegar – The acidity of the vinegar balances out the dish.
Massaging Collard Greens
Much like massaging kale, massaging collard greens helps to break down the fibers, making them more tender, easier to chew, and thus more delicious.
Canned vs Dried Black-Eyed Peas (Can I Use Either?)
Yes- you can use canned or dried black-eyed peas, you’ll just change the timing. For this recipe, 1 pound dried black-eyed peas (about 2 cups) equals roughly 3 (15-ounce) cans; simmer dried peas in broth until tender (usually 45–60 minutes, no soak needed, but soaking shortens it), then proceed with the seasonings and finish with vinegar at the end. If you’re using canned, you’re basically just warming and flavor-building- so you’ll only need 20–30 minutes to get them creamy and delicious.
Variations
This recipe is a top-notch version of black-eyed peas, but you can play around with it to make it your own.
- Creaminess – For an even creamier version, try transferring some of the peas to a blender or food processor and blend them until smooth. Then, stir them back into the rest of the ingredients.
- Heat – If you want a little kick of heat, sprinkle in some cayenne pepper powder or chili powder, Or, add diced jalapenos.
- Herbs – Swap out some or all of the thyme for rosemary, oregano, or a spice blend.
- Meat – Instead of bacon, use a ham hock or turkey leg.
Add More Smoke
A trick used in many restaurants without access to a smoker is an ingredient called Liquid Smoke. Consider adding a few dabs of this (a little goes a long way) or use smoked bacon or sausage for a smoky flavor and aroma.
How to Make Southern Black Eyed Peas
With just a few easy steps, this recipe is a breeze to make.
- Saute. Saute the onion in olive oil in a medium saucepan briefly before pouring in the garlic and bacon.
- Combine. Add the broth, peas, stewed tomatoes, collard greens, bay leaf, thyme, salt, and pepper and stir to combine.
- Simmer. Bring the mixture to a simmer and continue to cook for the recommended time, stirring in ten-minute intervals.
- Finish and serve. Once the liquid has thickened, add the apple cider vinegar and serve.
What to Serve with Black-Eyed Peas
You can dig into a big bowl of this all on its own or soak up the broth with some sweet potato cornbread. It’s also great with mashed potatoes, rice, or cauliflower rice.
You can also serve it alongside many chicken, beef, or pork dishes.
Why Are My Greens Bitter?
Greens tend to be a little bitter, but massaging them first, simmering for long enough and the splash of acid will all aid in better tasting (crave-worthy, in fact) greens.
Common Questions
Black-eyed peas have an earthy flavor and a creamy texture that’s similar to white beans.
Despite their name, they are actually beans that are a type of cowpea.
Yes, you should rinse and drain canned black-eyed peas before adding them to a recipe.
Black-eyed peas stay “toothy” when they don’t simmer long enough or there isn’t enough fat and starch in the pot to create that silky texture. Let them gently simmer until the liquid reduces, then mash a ladleful of peas (or blend a small scoop) and stir it back in- instant creaminess. Also save acidic ingredients like apple cider vinegar for the very end, because adding them too early can keep the peas from softening up nicely.
More Savory Recipes Worthy of Ringing in the New Year
We love having lots of fun snacks around for New Year’s Eve, and here are some of our favorites!
Southern Black Eyed Peas
Ingredients
- 1/2 cup red onion , chopped
- 2 cloves fresh garlic , minced
- 1/2 pound bacon , cooked, drained and chopped
- 2 1/2 cups low sodium chicken broth
- 2 15.5 ounce cans black eyed peas , rinsed and drained
- 15.5 ounces stewed tomatoes , drained and coarsely chopped
- 3-4 ribs collard greens , hand torn, ribs discarded
- 1 bay leaf
- 2-3 sprigs fresh thyme , leaves removed and stems discarded
- 1/2 teaspoon coarse Kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon apple cider vinegar
Instructions
- In a medium saucepan, heat the olive oil over medium heat. Add the chopped 1/2 cup red onion, sautéing for 2-3 minutes until it becomes fragrant. Add the minced 2 cloves fresh garlic and cooked, drained and chopped 1/2 pound bacon, sautéing another 1 minute. Mixture will be a little dry.
- Pour in the c2 1/2 cups low sodium chicken broth, drained and rinsed 2 15.5 ounce cans black eyed peas, drained 15.5 ounces stewed tomatoes (coarsely chopped if large), hand torn and massaged 3-4 ribs collard greens, 1 bay leaf, 2-3 sprigs fresh thyme, 1/2 teaspoon coarse Kosher salt and 1/2 teaspoon ground black pepper. Bring to a low simmer.
- Stir every 10 minutes for 40 minutes, keeping at a low temperature.
- When ready to serve, stir in the 1 tablespoon apple cider vinegar.
- Serve with thickened liquid in small bowls or ladle into a serving dish using a slotted spoon.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
How to Store Black Eyed Peas
Transfer the leftovers to an airtight container and store for four to five days in the fridge.Can I Freeze Black Eyed Peas?
Place leftovers in a freezer-safe container and store them in the freezer for up to three months.Nutrition
