Southern Black-Eyed Peas

Side Dishes / Thursday, October 26th, 2017

Nothing says southern much more than a large pot of homemade black-eyed peas.  Simmered long and slow, they are truly a southern staple.  Fresh is best, but I live a long way from any type of good (keyword-good) fresh grown veggies.  Canned and grocery store style frozen just aren’t the same.   Either one will do if you are in a bind, but …….

If you have access to fresh peas – that is fabulous.  Skip the soaking or pre-boiling part.  And thank your lucky stars to get such a treat.  Otherwise, grab a 1 pound bag of dried ones.  I generally try to do the overnight soak – but either way is fine.  I am no longer feeding what seemed like a small army, so I tend to only cook 1/2 of the 1 pound bag at a time.  They are very economical also.  I mean really, under $2.00 for a 1 pound bag and I can get two meals out it – Hooray for me!!!  Add some onion, spices, and meat – almost a main course by themselves.

Talking about that meat. Hog jowl is typically what we use.  Ask your local butcher if they have any.  We have to use the packaged kind.  Slice off the outer rind and dice it up.  If you can’t find it, or just can’t bring yourself to use it, there are other options. My second favorite style pork to use is salt pork, sliced and diced. If neither of these options will work for you, bacon will be just fine.  I have also used regular or spicy breakfast sausage.  You do have to cook the sausage first.

I usually serve the peas with my Crock Pot Pork Roast, but they are an excellent side dish for almost any meat.  With all of the meat added, they can also be served as the main dish. If you don’t have time to tend to the stove, bring to a boil on the stove and then throw it all in the crockpot and cook about 6-8 hours on high.

Serve with a freshly cooked pone of cornbread and you are good to go!!

Black-Eyed Peas

Simmered long and slow -A true southern treat.  Cooked with onions, spices, and meat - you can actually make them your main dish.

Course Side Dish
Cuisine American, Southern
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 4
Author Gina


  • 1/2 lb Dried Black-Eyed Peas
  • 1/2 lg Yellow Onion Diced
  • 2 tbsp Creole Seasoning or to taste
  • 1/2 tsp Red Pepper Flakes optional
  • 1 md Jalapeno diced, optional
  • 1 lb Hog Jowl or Bacon diced
  • 6 cups Hot Water


  1. If using fresh peas, you can skip this part.  Otherwise, follow the instructions on the bag for an overnight soak.  Or - as real life happens and you forget, the directions for the quick soak.  Once done - rinse and sort.  I've yet to find a stone - but who knows.  Place in a large pot.

  2. Add 6 cups of hot water to the peas.  Toss in your onions and jalapenos.  Stir and add seasonings.  The spices will mellow during cooking but remember - you can always add more, but once it is in there, it is in there.  

  3. Bring to a rolling boil.  Add hog jowl or bacon, your preference.  Reduce heat and cook on a low simmer for about 2 hours, until the peas are tender.  Stir occasionally.  Keep the lid of the pot slightly tilted and watch your liquid.  If it gets too low, just add another cup or two of water.  You do want it to cook down though.  The liquid should reduce by at least half or maybe more.

  4. Serve with homemade cornbread and you are good to go!! Enjoy!!

Recipe Notes

If using salt pork, omit the creole and replace with oregano. Salt pork is - you guessed it - VERY salty. Throw in the crockpot for 6-8 hours and come home to delicious homemade goodness, without all the work.

3 Replies to “Southern Black-Eyed Peas”

  1. I love black eyed peas. Especially with the meat in them. I actually just had black eyed peas a few days ago. Thanks for sharing this recipe!

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