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southern black eyed peas

Classic Southern Black Eyed Peas with Bacon

A hearty and flavorful traditional Southern black eyed peas recipe, simmered in a rich broth with smoky bacon and savory aromatics like thyme and rosemary.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 people
Course: Main Course, Side Dish
Cuisine: American, Southern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup dried southern black eyed peas sorted and rinsed
  • 1 pound smoked bacon cut into small pieces
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 large bell pepper chopped
  • 2 cups chicken broth
  • 4 cups water or enough to cover peas for simmering (from instruction step 1)
Seasonings
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste

Equipment

  • Large Pot or Dutch Oven
  • Large Skillet

Method
 

  1. In a large pot, combine the southern black eyed peas and enough water to cover them (approx. 4 cups). Bring to a boil, then reduce the heat and let simmer, covered, for **1 hour**, or until the peas are mostly tender. Drain well.
    1 cup dried southern black eyed peas, 4 cups water
  2. In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, reserving 1-2 tablespoons of the rendered fat in the skillet.
    1 pound smoked bacon
  3. Add the chopped onion, minced garlic, and chopped bell pepper to the skillet with the reserved bacon fat and cook until the vegetables are tender, about 5-7 minutes.
    1 large onion, 3 cloves garlic, 1 large bell pepper
  4. Transfer the cooked peas, sautéed vegetables, crispy bacon, chicken broth, dried thyme, dried rosemary, and pepper to the large pot. Add more water/broth if necessary to cover the ingredients.
    1 cup dried southern black eyed peas, 1 pound smoked bacon, 2 cups chicken broth, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, Salt and pepper
  5. Bring the mixture to a simmer and continue to cook for **15-30 minutes** (or longer), until the peas are fully tender and the flavors have melded.
  6. Season generously with salt (salt should only be added after the peas are tender to prevent toughening) and pepper to taste before serving hot.
    Salt and pepper

Notes

The cooking process involves an initial 1-hour simmer for the dried peas, followed by final simmering with the aromatics. This two-stage cooking ensures tender peas and flavorful broth. For best results, use a smoked ham hock or ham bone instead of bacon for a more traditional flavor and richer broth. Salt should be added at the very end.