Black-Eyed Peas Recipe

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Black-Eyed Peas are more than lucky trinkets on New Year’s Eve; They are something I like to eat lasting through the year! Black-eyed peas connect with Southern food, and they are likewise famous in my nation of origin, Brazil.

This Black-Eyed Peas formula looks like many I’ve seen partaken in southern fare web journals, simply not hot – as Brazilian food is seldom zesty.

black eyed peas in a scoop

What Are Black Eyed Peas?

The Black-Eyed Pea is an assortment of the “cowpea,” an individual from the vegetable, pea, or bean family. Other than the famous name “Black-Eyed Pea,” it is otherwise called “goat-Pea” and “southern Pea.” Black-eyed peas and the most widely recognized business assortment in the United States is the California Blackeye.

This Black-Eyed Peas formula is solace food at its best! A southern fare staple, Black-Eyed Peas are cooked with bacon and wiener until excellent and rich. Eat for New Year’s Eve, assuming you need to flourish in the new year.

Serve these Black-Eyed Peas with rice for a fantastic feast! It likewise goes extraordinary with my collard greens and a side of cornbread, transforming them into a genuine Southern dining experience.

That drives me to (intensely) figure it would be wonderful to serve them as a feature of a Southern dinner just as a Brazilian one.

How To Make Black Eyed Peas

  1. Rinse dry Black-Eyed Pea beans and look over and dispose of any unfamiliar item. (I didn’t need to do this since I utilized the bundle beans). Add beans to a vast pot covered with 3-4 creeps of cold water. Cover and let sit for around 2-3 hours.
  2. In an enormous, weighty sauté container, saute slashed bacon until brown and firm around 4-5 minutes, then, at that point, add frankfurter saute for around 2-3 additional minutes. Eliminate bacon and hotdog combination, put away.
  3. Throw in the onions, celery, garlic, jalapenos, thyme, and narrows leaf and saute for around 3-5 minutes, until onions are withered and sweet-smelling.
  4. Then pour in the chicken stock or water.
  5. Drain the drenched beans, flush, and spot the beans in the pot—season with creole flavoring and salt to taste. Blend & heat them to the point of boiling.
  6. Reduce hotness to a stew and cook for around 20 minutes.
  7. Throw in the collard greens, bacon, and wiener into the pot. Keep cooking for an additional 10 minutes or more, mixing periodically, or until beans are delicate and marginally thickened to your craving.
  8. Add more stock or water on the off chance that the combination becomes dry and thick. The surface of the beans ought to be thick, moderately velvety, yet not watery.
  9. Remove the cove leaves.
  10. Taste and adapt to flavors with pepper, creole flavoring, and salt if necessary. Serve over cooked rice and enhancement with green onion.

What Does Black Eyed Peas Taste Like?

Did you realize that Black Eyed Peas are beans? Black Eyed Peas have that natural dull, beany taste like most beans. However, they’re additionally really hearty.

Although they’re called Peas, Black Eyed Peas aren’t sweet like green Peas, and they’re appetizing, even a touch nutty. In any case, grittiness is the character that gets through the most grounded.

black eyed peas

Black-Eyed Peas Recipe

This black eyed peas recipe is not overwhelming. A Southern traditional dish served on New Year’s Day to bring good luck charm throughout the next year! Share this recipe with your friends today and tag us on social media!
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Course: Appetizer
Cuisine: American
Keyword: black eyed peas, recipe, southern
Prep Time: 2 hours
Cook Time: 1 hour
Total Time: 3 hours
Calories: 300kcal


  • 1 lb black eyed peas
  • 4 thick bacon slices chopped
  • 1 cup smoked sausage diced
  • 1 onion diced
  • 1 stalk celery diced
  • 3 tsp garlic minced
  • 1 Jalapeno minced
  • 2 tsp fresh thyme minced
  • 2 bay leaves
  • 2 tsp all-purpose seasoning
  • 8 cups chicken broth
  • 2 cups Collard greens
  • salt and pepper


  • Rinse black-eyed peas and add to a large pot with 3 inches of cold water. Cover and set aside for 2 hours.
  • In a large saucepan, sauté bacon until crispy, add in sausage, sauté for 2 minutes, remove mixture and set aside.
  • Throw in onions, celery, jalapenos, garlic, bay leaves, and thyme. Sauté for 5 minutes until onions are aromatic.
  • Pour chicken broth, drain soaked beans and place in the pot. Season with all-purpose seasoning and salt to taste. Mix and bring to a boil.
  • Reduce heat to a simmer and cook uncovered for 15 minutes.
  • Throw in greens, sausage, bacon, into a pot. Cook for 5 minutes, stir until beans are tender.
  • Add in stock if mixture becomes too dry. Once creamy, remove bay leaves.
  • Taste and add more pepper, seasoning, or salt if needed. Serve over rice and garnish.


Calories: 300kcal | Carbohydrates: 7g | Protein: 11g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 55mg | Sodium: 2122mg | Potassium: 583mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1177IU | Vitamin C: 42mg | Calcium: 80mg | Iron: 1.4mg
cooked food on black ceramic plates

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