Southern black-eyed peas are a must-have at any New Year’s dinner in the South, symbolizing luck and prosperity. But these versatile legumes aren’t just for the holidays—they’re a delicious side dish or hearty base for meals all year long. Black-eyed peas pair beautifully with a variety of meats, from roasted pork to smoked turkey.
Despite the name, black-eyed peas aren’t peas at all! Technically, they’re a legume—part of the bean family—but their distinctive flavor and texture make them unique. Also called cowpeas, these Southern staples stand out for their savory taste and the irresistible pot liquor they produce when cooked.
What Is Pot Liquor?
Pot liquor (or potlikker) is the flavorful liquid created when black-eyed peas are slow-cooked with seasonings and meats. This savory broth soaks up the essence of the peas, spices, and any added ingredients. As the peas simmer, the pot liquor thickens slightly, deepening in flavor and making it perfect for sopping up with cornbread.
Black-eyed peas are one of my absolute favorite dishes. When prepared just right, their rich, smoky taste and the savory pot liquor create a dish that’s comforting and satisfying—a true Southern classic.
There is no better way to enjoy that delicious pot liquor than with a piece of buttered cornbread to soak up all those lovely juices.
How To Make Black Eyed Peas?
Cooking a delicious pot of black-eyed peas is super simple and doesn't require a lot of skill. This recipe is straight forward and is great for the beginner cook.
STEP 1
Heat a large pot over medium heat and start sautéing the bacon and onions. Stop cooking the bacon before it becomes crispy; the goal is to render some of the fat and soften the onions. Sauté for about 6 minutes, stirring regularly to prevent burning.
STEP 2
Add in the water, peas and seasonings. Bring to a simmer and cook for about 3 hours, or until the peas are done and the liquid has thickened slightly. Stir occasionally to prevent burning.
STEP 3
Add more liquid if needed to ensure the peas do not go dry and burn. Adjust the seasonings if needed. Enjoy!
TIP FOR MAKING BALCK EYED PEAS
Start by rendering the bacon and sautéing the onions to build layers of flavor for your black-eyed peas. Make sure to scrape up the brown bits (fond) from the bottom of the pan after cooking the bacon and onions—they add incredible flavor to the dish.
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📖 Recipe
Southern Black Eyed Peas
Ingredients
- 1 ½ cups dry black eyed peas
- ½ cup onions small diced
- 4 slices thick cut bacon small diced
- 7 cups water
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 pinch chipotle powder or cayenne powder
Instructions
- Rinse and sort through the peas. Remove and discard any bad peas, rocks or clumps of dirt.
- In a large pot over medium heat start sautéing the bacon and onions. Do not cook the bacon until it is crispy. You are looking for the bacon to have rendered off some of its fat and the onions to be softened. Only sauté for about 6 minutes, stirring regularly to ensure nothing burns.
- Add in the water, peas and seasonings. Bring to a simmer and cook for about 3 hours, or until the peas are done and the liquid has thickened slightly. Stir occasionally to prevent burning.
- Add more liquid if needed to ensure the peas do not go dry and burn. Adjust the seasonings if needed. Enjoy!
Sheila says
These were great. Made them for New Year’s Day and they were a hit with the whole family.
Simply Scratch Made says
I am so happy to hear that, Sheila. Thanks for commenting!
Amanda says
I'm glad I found and tried this recipe before the new year. I love the flavor of black eyed peas and this recipe is a great way to cook them. Thank you!
Simply Scratch Made says
I am happy to hear you like the recipe!