Slowed baked in the oven, these Southern Black Eyed Peas are creamy, tender and cooked from dried beans. simple seasoning and old-fashioned comfort in every bite. I love homemade black eyed peas, especially at the end of the year, to bring good luck into the New Year.
Author’s Note
I’ve recently rediscovered my long-lost love for black-eyed peas. I grew up eating them often, and they’re even the main ingredient in one of my all-time favorite Brazilian foods, acarajé. Somewhere along the way, that tradition quietly slipped off my table, until now.
It feels good to make space again for a tradition that once felt like home. If this resonates with you, learn here how to cook dried black eye peas!
-Silvia
why you’ll love this bean recipe
✅ Beans are healthy, hearty and very filling, making it an easy option for a lasting meal
✅ Dried beans are typically inexpensive and their long shelf-life allow you to stock up, so you always have something in hand in between grocery trips
✅ One bag of beans yield a large amount of food that you can consume by itself, create other recipes with like soups, and freeze some for later
✅ The nutritional profile of beans is simply the best thing ever; lots of plant protein and fiber, low on fat and great source of calcium, iron, vitamin A, magnesium, zinc and more!
✅ Because beans are complex carbs, it takes longer to digest than simple carbs, making you feel fuller longer.
what can I use to flavor Black-Eyed Peas?
Although different cultures have their own ways to add flavor to beans, generally speaking you would use deep smoky woody spices like cumin, coriander, smoked paprika and bay leaves in addition to garlic, herbs, tomato paste and some type of meat fat like bacon or pork belly.
However, adding a fatty meat isn’t a must and you can absolutely make this recipe vegetarian/ vegan and taste just as amazing.
One thing people get stuck on, when cooking beans from dried, not canned beans, is whether to soak it or not. These FAQs should clarify your doubts.
No, black-eyed peas do not need to be soaked. They cook well straight from dried, making them one of the easiest dried beans to prepare.
Unsoaked black-eyed peas take about 75–90 minutes to cook on the stovetop, depending on their age and size. In the oven, it takes about 2 to 2 1/2 hours, the slow cooking allows the flavors to deepen.
Yes. Soaking black-eyed peas shortens the cooking time and helps them cook more evenly. Soaked beans cooking time is about 45-60 minutes.
An overnight soak (8–12 hours) works best if you’re planning ahead. A quick soak also works if you need a same-day option.
Add salt after the peas are tender, not at the beginning, to keep the skins intact and the texture creamy.
Recipe Variations (but keeping the Southern Flavors)
This Southern black-eyed peas recipe is simple by design, but it’s easy to adapt depending on what you have or how you like to serve it.
- Vegetarian / Vegan:
Skip any meat and build flavor with onion, garlic, bay leaf, and vegetable broth. A pinch of smoked paprika adds that classic Southern depth without pork. - With Collard Greens:
Stir in chopped collard greens during the last 15–20 minutes of cooking for a traditional, all-in-one dish. - With Smoked Meat:
Add a ham hock, smoked turkey leg, or a little chopped bacon for deeper, savory flavor. - Spicy:
Add crushed red pepper flakes, cayenne, or a sliced chili for gentle heat. - Creamier Texture:
Lightly mash a small portion of the peas near the end of cooking to thicken the broth naturally.
What to serve with black eyed peas
Black-eyed peas pair well with both classic Southern sides and simple, fresh additions.
- Cornbread or garlic bread.
- Collard greens, mustard greens, or kale
- Fried Rice or spooned over cooked grains
- Roasted or sautéed vegetables
- Simple green salad for balance
They’re especially popular as part of a New Year’s Day meal, often served alongside greens and cornbread for luck, prosperity, and comfort.
Want more homemade beans recipes?
Black Eyed Peas Recipe
Equipment
- Dutch Oven
Ingredients
- 1 lb dried black eyed peas, soaked overnight
- 1/2 lb pork belly
- 1 whole head garlic trimmed 1 inch off the end
- 1 small yellow onion quartered
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 2 bay leaves
- 1 tsp each, smoked paprika, cumin, coriander
- salt and pepper to taste
- 7 cups water or broth
Instructions
- Add all the ingredients to dutch oven or oven safe heavy pot with oven safe lid. Give it a quick stir and bake at 350F degrees for 2 – 2 1/2 hours until beans are soft and creamy.
- Remove bay leaf and whole garlic head. Peel off the garlic skin and return cooked garlic back to the pot. Press soft garlic against the pot using the back of a wooden spoon and then stir into the beans.
- Serve hot. Refrigerate for up to 5 days or freeze for up to 3 months for better flavor.
Notes
Storage, Freezing & Make-Ahead Tips
Refrigerator:Store cooked black-eyed peas in an airtight container with some of the cooking liquid.
They keep well for 4–5 days. Freezer:
Black-eyed peas freeze beautifully. Let them cool completely, then freeze in portions with a little liquid.
They’ll keep for up to 3 months. Reheating:
Reheat gently on the stovetop or in the microwave with a splash of water or broth.
Avoid boiling to prevent splitting or mushy beans. Make-Ahead Tip:
These peas taste even better the next day. Make them 1–2 days ahead, reheat slowly, and adjust seasoning before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
making this recipe tomorrow! what should I do to add flavor w/o the meat?? veggies? other or more spices?
The spices should be enough to add good flavors. You can add more of the spices suggested or add a few more spices of your liking. Bay leaf and the garlic, if you can add that in, usually are the best for adding flavor. Let me know how you like it!
Do you chop the pork belly before or after cooking?
before 🙂
hope you like the recipe!
xo
Can I use smoked ham hocks?
yes! I added some to mine too