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Celebrating Flavor with Southern Black Eyed Peas

Southern Black Eyed Peas made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

  • 1 cup dried black eyed peas
  • 4 cups water or low-sodium broth
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon thyme dried or fresh
  • Salt and black pepper to taste
  • Optional: 1 cup diced ham or bacon

Instructions

  • Rinse and soak the black eyed peas overnight, or at least 6 hours.
  • In a large pot, heat a drizzle of oil and sauté the onions for about 5 minutes until they are translucent.
  • Add the minced garlic and sauté for another minute, until fragrant.
  • Stir in the smoked paprika and thyme, cooking for an additional minute to bloom the spices.
  • Add the rinsed black eyed peas, water (or broth), salt, and pepper to the pot, then bring to a boil.
  • Reduce heat to low, cover, and let simmer for about 45-60 minutes until the peas are tender.
  • If using, add in the diced ham or bacon during the last 10 minutes of cooking.
  • Once cooked, taste and adjust the seasoning with additional salt and pepper, if needed.
  • Serve warm, optionally garnished with fresh herbs or hot sauce for an extra kick.