Black Eyed Peas Recipe

Southern black-eyed peas cooked from dried beans, simmered until tender and flavorful with simple seasonings for classic comfort food.

Prep Time12

Cook Time2 30

Total Time2 42

Course: Dinner, Main Course, Side Dish

Cuisine: American, Brazilian, Creole, Southern

Keyword: Beans, Black Eyed Peas from Dried Beans, Black-Eyed Peas, Comfort Food, Homemade Black Eyed Peas, One Pot, Southern Black Eyed Peas

Servings: people

Author: Silvia Dunnirvine

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