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Black Eyed Peas Recipe

This Black Eyed Peas Recipe is a Southern New Year's Day tradition. Since the peas swell when cooked, they symbolize prosperity, and who wouldn't want that for the upcoming year! Made with ham, bacon and lots of veggies, these black eyed peas are a perfect meal.

Prep Time
10 mins
Cook Time
2 hrs
Minimum Soaking Time
1 hr
Total Time
3 hrs 10 mins
Servings: 8
Calories: 173 kcal
Course: Side Dish , Soup , Dinner
Cuisine: American

Ingredients

  • 1 pound black eyed peas dry
  • 4 slices Bacon uncooked, chopped
  • 1 large onion diced
  • 2 stalks celery diced
  • 2 cloves garlic minced
  • 1 medium Jalapeño minced
  • 1½ cup cooked ham diced
  • 6-8 cups chicken broth low sodium
  • 1 bay leaf
  • 1½ teaspoons salt
  • 1 teaspoon pepper freshly ground

Instructions

    Cup of Yum
  1. Prep the black eyed peas: Thoroughly rinse the black eyed peas to remove any debris. Place them in a large pot and cover with water. Soak the peas overnight, then drain and rinse.
  2. Cook the bacon: In a large Dutch oven, cook the bacon until brown and crispy over medium heat, about 5 minutes. Remove the bacon and set aside.
  3. Finish sautéing ingredients: To the pot, add the onion, celery, garlic and jalapeno and cook for another 3 minutes until the vegetables soften.
  4. Add the rest of ingredients: Add the ham, chicken broth, bay leaf, salt, pepper and drained peas to the pot. Stir everything together and bring to a boil. Reduce the heat to a simmer and cook covered for about 60-80 minutes. Uncover and simmer for another 20 minutes or until the black eyed peas are soft.
  5. Finish and serve: Discard bay leaf and stir in the bacon. Taste for seasoning and adjust as needed with salt and pepper. Serve over rice.

Notes

  • To quickly soak the peas, add them to a pot and fill with water then bring to a boil for 2 minutes. Remove them from heat, cover and soak them for 1 hour. Drain and rinse.
  • If you want to thicken the black eyed pea soup/stew, mix 2 tablespoons of cornstarch and about a half cup or so of the bean liquid. Slowly pour in small amounts and stir in the hot pot until you achieve the best consistency. You may not require the entire amount.
  • Add a touch of smoked paprika, cayenne, red pepper flakes, or chili powder if you like things hot
  • Refrigerate the cooked peas within 2 hours of cooking in an airtight container and use them within 4 or 5 days.

Nutrition Information

Serving 1serving Calories 173kcal (9%) Carbohydrates 17g (6%) Protein 13g (26%) Fat 7g (11%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 17mg (6%) Sodium 859mg (36%) Potassium 456mg (13%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 79IU (2%) Vitamin C 4mg (4%) Calcium 35mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 173

% Daily Value*

Serving 1serving
Calories 173kcal 9%
Carbohydrates 17g 6%
Protein 13g 26%
Fat 7g 11%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 17mg 6%
Sodium 859mg 36%
Potassium 456mg 10%
Fiber 4g 16%
Sugar 3g 6%
Vitamin A 79IU 2%
Vitamin C 4mg 4%
Calcium 35mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.