This Southern black eyed peas recipe starts with dried peas slow-cooked in a savory broth with smoked turkey wings, sautéed onions, and aromatic seasonings.
Updated August 7, 2026: I've refreshed this post with new tips, expanded FAQs, and helpful make-ahead instructions based on your questions and feedback. Same delicious recipe, even more helpful! Originally posted on December 13, 2024 and updated November 14, 2025.
Every New Year's Day of my childhood, my Southern kitchen smelled like black eyed peas simmering low and slow on the stove. In my family, they've always meant good luck and prosperity for the year ahead, and whoever found the coin Grandma dropped in the pot claimed the best luck of all. To this day, I can't let January 1st pass without a pot bubbling away next to the collard greens and cornbread.
I've been cooking these peas the way my family has for generations. Simmered in chicken stock instead of plain water, with smoked turkey wings for that deep, savory flavor without the heaviness of pork. After more than a decade of recipe testing and sharing modern comfort food here since 2013, this is the version my family asks for every single year, and the one I trust to turn out creamy, tender peas every time.
Whether you're cooking for New Year's Day or just craving a comforting pot of Sunday peas, I'll walk you through every step, including how to season them so they're anything but bland. Let's get started!
Jump to:
- Why You'll Love This Southern Black Eyed Peas Recipe
- Cultural Significance of Black Eyed Peas
- Ingredients You'll Need
- How to Make Southern Black Eyed Peas
- LaKita's Expert Tips
- Variations & Substitutions
- Make-Ahead & Storage
- What to Serve with Southern Black Eyed Peas
- Best Meat for Black Eyed Peas
- Frequently Asked Questions
- 📖 Recipe
- Did You Make This Recipe?
Why You'll Love This Southern Black Eyed Peas Recipe
- Rich chicken broth base - Simmering the peas in chicken stock instead of water builds a savory, deeply flavored pot liquor most recipes miss.
- Lighter smoked flavor - Smoked turkey wings give you all the smoky depth of traditional ham hocks without the extra richness of pork.
- Simple stovetop method - One large pot or Dutch oven is all you need, no special equipment required.
- Budget-friendly and feeds a crowd - A pound of dried peas makes ten hearty servings for just a few dollars.
Cultural Significance of Black Eyed Peas
Black eyed peas hold deep cultural significance in Southern cuisine, especially on New Year's Day. The tradition of eating black eyed peas on January 1st represents good luck and prosperity for the coming year. This custom has roots in the Southern United States and is believed to have originated during the Civil War era.
Many Southern families pair black eyed peas with collard greens (representing money or "greenbacks") and cornbread (symbolizing gold) for a meal that promises financial prosperity. Some cooks even add a dime or penny to the pot while cooking, and whoever finds the coin in their bowl is said to have extra good luck throughout the year!
These humble legumes are also the main ingredient in Hoppin' John, a traditional Lowcountry dish where black eyed peas are served over rice with smoked meat. While the name's origin is debated, the dish remains a Southern staple year-round.
Beyond their cultural significance, black eyed peas are packed with protein, fiber, folate, and iron, making them a healthy and hearty choice for any meal.
Ingredients You'll Need
Here's everything you'll need to make this recipe.
- Black eyed peas - Dried peas give you the creamiest texture and soak up the most flavor from the broth. Sort out any broken pieces or debris before soaking. (Using fresh, frozen, or canned peas instead? See the Variations section below.)
- Olive oil and butter - This duo sautés the onions into a flavorful base. The butter adds richness while the oil keeps it from browning too fast.
- Onion - Yellow or white onion builds the earthy, aromatic foundation. Diced green bell pepper is a nice optional addition.
- The seasoning for black eyed peas - Salt, ground black pepper, garlic powder, seasoned salt, onion powder, and bay leaf. This blend is what keeps the peas from tasting flat. Blooming the spices in the butter before the liquid goes in makes all the difference. If you like heat, red pepper flakes or cayenne fit right in.
- Smoked meat - Smoked turkey wings are my personal favorite: lighter than pork, easy to keep submerged, and the meat falls right off the bone. Ham hocks are the most traditional choice and make a richer, more robust broth. Bacon, andouille sausage, smoked turkey legs, pork shoulder, or a leftover ham bone all work too.
- Chicken stock - My not-so-secret ingredient. Cooking the peas in stock instead of water creates a rich, savory pot liquor you'll want to sop up with cornbread. Chicken broth, vegetable broth, or water will work in a pinch.
👉🏾 See the recipe card below for exact quantities and full instructions.
How to Make Southern Black Eyed Peas
Here's a quick overview of the process. Full step-by-step instructions are in the recipe card below.
Step 1: Soak and Sort the Peas
Sort through the dried peas and discard any debris or broken pieces, rinse them well, then soak overnight in the refrigerator covered by 2-3 inches of water. Soaking cuts the cook time down to about an hour and a half and makes the peas easier to digest. Forgot to soak? Use the quick method: boil the peas in water, cut the heat, cover, and let them sit for one hour before draining.
Step 2: Sauté the Aromatics
Cook the diced onion in olive oil and butter over medium heat until soft and translucent, about 5 to 10 minutes. Don't rush this step, those softened onions are the flavor foundation for the whole pot. If the onions start browning, drop the heat a touch.
Step 3: Bloom the Seasonings and Add the Meat
Stir the salt, pepper, garlic powder, seasoned salt, and onion powder into the buttery onions and let them cook for about a minute. Blooming the spices in fat wakes up their flavor in a way that stirring them into liquid never will. Then nestle in the smoked turkey wings.
Step 4: Add Peas, Stock, and Bay Leaves
Add the soaked, drained peas, pour in the chicken stock, and tuck in the bay leaves. The liquid should cover the peas by about an inch. Add a little more stock or water if it doesn't.
Step 5: Simmer Low and Slow
Bring the pot to a boil, then drop it to a gentle simmer, cover, and cook until the peas are tender, about 1 to 1½ hours. Keep the simmer gentle, a hard boil will split the peas and turn them mushy. Skim off any foam that rises to the surface for a cleaner-tasting broth.
Step 6: Rest, Then Serve
Pull out the bay leaves, remove any bones from the meat, and taste for seasoning. Then here's the step most folks skip: let the pot rest off the heat for 10 to 15 minutes. That short rest lets the broth thicken and the flavors settle into the peas.
LaKita's Expert Tips
Here are my best tips for making this recipe turn out perfectly every time.
- Check the date on your peas - Dried peas older than a year or two may never fully soften no matter how long you cook them. Buy from a store with good turnover.
- Test at the one-hour mark - Peas should be tender but still hold their shape. Squish one against the roof of your mouth. If it gives easily with no chalky center, they're done.
- Hold the acid until the end - Vinegar, hot sauce, or tomatoes added too early can keep the peas from softening. Stir them in during the last few minutes instead.
- Mash for creaminess - Press a handful of cooked peas against the side of the pot with your spoon to naturally thicken the broth, or blend one cup and stir it back in.
- Reduce for a thicker pot liquor - Uncover the pot for the last 15-20 minutes of cooking if you want a thicker, more concentrated broth.
- Bacon shortcut for extra depth - If you're using bacon as your smoked meat, cook it first and sauté the onions right in the drippings.
- Finish with a flavor boost - A splash of apple cider vinegar, a dash of hot sauce, or a final pat of butter stirred in right before serving brightens and rounds out the whole pot.
Variations & Substitutions
This recipe is flexible, here are some easy ways to make it your own.
- Fresh or frozen black eyed peas - Skip the soak entirely. Fresh and frozen peas cook faster than dried, usually in about 45 minutes to an hour, so start checking for tenderness early and keep the liquid level topped up.
- Canned black eyed peas - Use three (15 oz) cans, drained and rinsed, and add them during the last 10 minutes just to heat through and soak up flavor.
- Swap the smoked meat - Ham hocks for the most traditional flavor, andouille sausage (12-16 oz, sliced) for a Cajun kick, or a leftover ham bone for an economical, deeply porky broth.
- Make it vegetarian - Skip the meat, use vegetable broth, and add smoked paprika plus a few drops of liquid smoke for that signature smoky flavor.
- Turn it into Hoppin' John - Serve the finished peas over hot white rice for the classic Lowcountry New Year's dish.
- Add some heat - Red pepper flakes or cayenne in with the seasonings, or diced jalapeño sautéed with the onions.
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Make-Ahead & Storage
Make-Ahead
These peas are a make-ahead dream. Honestly, they taste even better the next day once the flavors have had time to meld. Soak the peas and dice the onion the night before for quick assembly, or cook the entire pot a day ahead and reheat gently before serving. Store the finished peas in an airtight container in the refrigerator until you're ready.
Storage & Reheating
Let the peas cool to room temperature (within 2 hours of cooking for food safety), then store in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 2 months. Leave about an inch of headspace in freezer containers for expansion. To reheat, warm them in a saucepan over medium heat with a splash of chicken stock or water to loosen the broth, about 5-8 minutes. The microwave works too in 1-minute intervals, stirring between each. From frozen, thaw overnight in the refrigerator first, then reheat on the stovetop over low-medium heat until warmed through.
What to Serve with Southern Black Eyed Peas
Here are some of my favorite ways to serve this dish.
- The classic New Year's trio - Serve them alongside Southern Collard Greens Recipe with Ham Hocks and Southern Cornbread for the traditional good-luck plate: peas for coins, greens for dollars, cornbread for gold.
- Over hot white rice, Hoppin' John style, my favorite way since childhood.
- With a sweeter cornbread - Try Honey Butter Cornbread when you want that sweet-savory contrast.
- Next to a crispy main - Southern Fried Chicken or Fried Catfish turn a pot of peas into Sunday dinner.
- With Southern Fried Cabbage for an easy vegetable side that cooks while the peas rest.
Best Meat for Black Eyed Peas
The right smoked meat is essential for authentic Southern black eyed peas. Here are your best options:
My Top Choices
Smoked Turkey Wings (My Personal Favorite)
- Lighter than pork but still incredibly flavorful
- Fit easily in the pot and stay submerged
- Perfect if you're reducing pork consumption
- The meat falls off the bone when done
Ham Hocks (Most Traditional)
- Classic choice in Southern cooking
- Provides deep, rich, smoky flavor
- Creates a more robust, savory broth
- Contains more fat for extra richness
Other Excellent Options
Bacon
- Adds salty, smoky richness
- Cook first and use the drippings to sauté onions
- Crumble and add back at the end
- Use 6-8 slices for 1 pound of peas
Smoked Turkey Legs
- Similar to turkey wings but meatier
- Great for feeding a crowd
- Easy to find in grocery stores
Pork Shoulder or Pork Butt
- Adds tenderness and richness
- Creates a more substantial, meaty dish
- Use about 1-1.5 pounds, cut into chunks
Andouille Sausage
- Brings a Cajun twist with spicy flavor
- Slice before adding to the pot
- Adds both spice and smokiness
- Use 12-16 oz
Ham Bone
- Perfect use for leftover ham bones
- Still has meat and flavor attached
- Creates a rich, porky broth
- An economical option
For the Vegetarian Version: Use smoked paprika and liquid smoke for that smoky flavor, and replace chicken stock with vegetable broth.
Frequently Asked Questions
Soaking is highly recommended. It cuts the cooking time from 2+ hours down to about 1 to 1½ hours and makes the peas easier to digest. If you forget, use the quick-soak method: bring the peas to a boil in water, turn off the heat, cover, and let them sit for one hour before draining and proceeding with the recipe.
Fresh (or frozen) black eyed peas don't need soaking at all. Follow the same method, sauté the aromatics, bloom the seasonings, add the meat and stock, but add the fresh peas directly and simmer gently for about 45 minutes to an hour, checking for tenderness early. They cook noticeably faster than dried peas, so keep an eye on them and keep the liquid topped up.
My go-to blend is salt, black pepper, garlic powder, seasoned salt, onion powder, and bay leaf, bloomed in butter before the liquid goes in. The smoked meat and chicken stock do a lot of the seasoning work too. Smoked paprika, thyme, red pepper flakes, or cayenne are all great additions if you want to build on the base.
Bland peas almost always come from cooking in plain water with seasoning added only at the end. Cook them in chicken stock, sauté your aromatics first, bloom the spices in fat, and use bone-in smoked meat. Each layer builds flavor into the peas themselves, not just the broth. A splash of vinegar or hot sauce at the end wakes everything up.
Yes! Canned peas are already cooked, so add them during the last 10 minutes just to heat through and absorb the flavors. You'll need about 3 (15 oz) cans, drained and rinsed. The texture won't be quite as creamy as dried peas cooked from scratch, but they work in a pinch.
Smoked turkey wings are my favorite. Lighter than pork with great smoky flavor, and the meat falls right off the bone. Ham hocks are the most traditional and make the richest broth. Bacon, andouille sausage, smoked turkey legs, pork shoulder, or a leftover ham bone all work beautifully depending on the flavor you're after.
In Southern tradition, black eyed peas eaten on January 1st represent good luck and prosperity for the coming year. The peas symbolize coins, collard greens stand in for paper money, and cornbread for gold. The custom has roots going back to the Civil War era. Some families even drop a coin in the pot; whoever finds it in their bowl gets extra luck for the year.
Yes to both. Slow cooker: use soaked peas and cook on low for 6-8 hours or high for 3-4 hours. Instant Pot: no soaking needed. Cook on high pressure for 25-30 minutes with a natural release, and reduce the liquid to 4 cups since there's no evaporation.
The most common culprit is old peas, dried peas past a year or two may never soften properly. Adding acidic ingredients like tomatoes or vinegar too early can also prevent softening, so save those for the end. Make sure the peas stay fully submerged and at a proper gentle simmer the whole time.
Mash a handful of cooked peas against the side of the pot with the back of your spoon. This breaks them down and naturally thickens the broth. You can also blend about a cup of the cooked peas and stir them back in. Just don't overcook the whole pot chasing creaminess, or you'll end up with mush instead.
📖 Recipe
Southern Black Eyed Peas Recipe (Stovetop)
Equipment
- 1 large container or bowl (for soaking)
- 1 large pot or Dutch oven
- 1 wooden spoon
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup onion, diced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon seasoned salt
- ½ teaspoon onion powder
- 1 pound smoked turkey wings or any smoked meat
- 1 pound dry black eyed peas (cleaned and soaked)
- 6 cups chicken stock (or enough to cover peas by 1 inch)
- 1-2 whole bay leaves
Instructions
- Prepare the peas: Soak the 1 pound dried black eyed peas overnight in cold water. Drain and rinse before using.
- Sauté aromatics: In a large pot or Dutch oven over medium heat, add 1 tablespoon olive oil, 1 tablespoon butter, and 1 cup diced onion. Cook, stirring occasionally, until onions are softened and translucent, about 5-10 minutes.
- Add seasonings: Stir in 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon seasoned salt, and ½ teaspoon onion powder. Cook for 1 minute to bloom the spices.
- Add meat, peas, and liquid: Add 1 pound smoked turkey wings, soaked and drained black eyed peas, 6 cups chicken stock, and 1-2 bay leaves. The liquid should cover the peas by about 1 inch. Add more stock or water if needed.
- Bring to boil: Increase heat and bring the mixture to a boil.
- Simmer: Reduce heat to low, cover, and simmer gently until peas are tender, about 1 to 1½ hours. Check occasionally and skim off any foam or impurities that rise to the surface. Add more liquid if needed to keep peas submerged.
- Finish: Remove bay leaves and any bones from the meat. Taste and adjust seasoning with additional salt and pepper if needed. Let rest 10-15 minutes before serving.
- Serve: Serve warm over white rice, or alongside cornbread and collard greens.
Did You Make This Recipe?
There's nothing that makes my day like hearing your pot of peas turned out just right, especially if it's part of your New Year's table. If you give this black eyed peas recipe a try, I'd love to know what you think! Leave a comment and a star rating below, share a photo on Instagram and tag @SimplyLaKita, or save it on Pinterest for later. And if you've got a family black eyed peas tradition of your own, tell me about it in the comments. Those stories are my favorite part of this job.
Gil says
I will definitely try this recipe. My dad also served his black eyed peas over hot rice. I have saved your site for other recipes..thank you!
LaKita says
Thank you so much! I love hearing that because serving black-eyed peas over hot rice is exactly how I grew up enjoying them too. It’s such a simple and comforting meal. I’m so glad you saved the site, and I hope you find plenty of other recipes here to enjoy. Thank you for being here!