Go Back
+ servings
square image of a pot of beans
Print Recipe
5 stars (3 ratings)

Black Eyed Peas Recipe

Southern style black eyed peas can be served year round but are said to bring luck for the New Year. Creamy, flavorful and best served with collard greens and cornbread!
Prep Time10 mins
Cook Time1 hr 30 mins
Soaking time1 hr
Total Time2 hrs 40 mins
Course: Main, Side Dish
Cuisine: American
Servings: 10 servings
Calories: 201kcal
Author: Nora Taylor

Ingredients

  • 1 pound dried black eyed peas
  • 2 tablespoons olive oil
  • 1 medium sweet onion, diced small
  • 2 ribs celery, diced small
  • 1 red bell pepper, diced small
  • 4 cloves garlic, minced
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper flakes
  • few shakes of black pepper
  • 4 cups vegetable broth
  • salt, to taste
  • chopped parsley, optional for topping
  • 3-4 cups chopped collard greens or kale, optional

Instructions

  • Rinse the peas and discard any that are discolored or broken. Add the peas to a large pot, along with 4 cups of water and bring to a boil. Boil for 2 minutes, then cover the pot, remove it from the heat and let soak for 1 hour without lifting the lid.
  • Once hour has passed and the peas have softened, drain them and set aside.
  • In the same pot you soaked the beans in, warm the olive oil over medium heat. Add the diced onion, celery, red bell pepper and garlic and cook for 4-5 minutes until the onion is translucent and the vegetables softened.
  • Now add the smoked paprika, thyme, red pepper flakes, black pepper, the softened peas and 4 cups of vegetable broth. Stir well and bring to a boil, then reduce heat to a simmer and cook for 1-1 1/2 hours, stirring every 30 minutes. If desired, add chopped greens in as well and let them cook with the peas. When the mixture is soft and a bit creamy, it is done.
  • Add salt to taste, and a few splashed of hot sauce if desired.
  • Divide into bowls and serve with a side of collard greens (unless you added them right into the pot!) and cornbread. Sprinkle with parsley. Enjoy!

Notes

  1. Instant Pot - No need to soak if you go this route. Press the sauté button, then sauté the onion, celery, pepper and garlic in olive oil for 5 minutes. Then add the spices, pepper, broth, dried beans and greens, if using. Stir. Seal and cook at high pressure for 30 minutes, then let the pressure release naturally before carefully removing the lid.
  2. Want more heat? Add 1-2 chopped jalapeños and sauté along with the other vegetables, seeds removed or some left for spicy beans! Or add extra chili flakes or hot sauce.
  3. This dish freezes well and leftovers will keep in the refrigerator for 3-5 days.

Nutrition

Serving: 1of 10 servings | Calories: 201kcal | Carbohydrates: 33g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Sodium: 394mg | Potassium: 610mg | Fiber: 6g | Sugar: 6g | Vitamin A: 976IU | Vitamin C: 18mg | Calcium: 65mg | Iron: 4mg