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Close up overhead view of white bowl with serving of finished peas in it.
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5 from 1 vote

Southern Black Eyed Peas Recipe (Stovetop)

This classic Southern black eyed peas recipe is made on the stovetop with smoked turkey, seasonings, and a secret ingredient. Creamy, tender, and perfect for New Year's Day or any time!
Prep Time20 minutes
Cook Time1 hour 30 minutes
Resting Time10 minutes
Total Time2 hours
Course: Side Dish
Cuisine: American, Southern
Keyword: black eyed peas recipe
Servings: 10
Calories: 369kcal
Author: LaKita Anderson

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 (see "Preparing Dry Black Eyed Peas" section above). Drain and rinse before using.
    Overhead view of peas soaking in water in glass mixing bowl.
  • 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.
    Olive oil, butter, onion, and seasonings in dutch oven.
  • 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.
    Meat added to dutch oven with onion mixture.
  • Bring to boil: Increase heat and bring the mixture to a boil.
    All black eyed pea ingredients added to a dutch oven.
  • 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.
    Overhead view of dutch oven of finished black eyed peas.
  • Serve: Serve warm over white rice, or alongside cornbread and collard greens.
    Overhead view of bowl of finished peas with spoon and cornbread in it.

Notes

  • For creamier peas: Mash a few cooked peas against the side of the pot with the back of a spoon to naturally thicken the broth.
  • Meat options: Smoked turkey wings, ham hocks, bacon, andouille sausage, or smoked pork shoulder all work beautifully.
  • Spice level: Add red pepper flakes or cayenne pepper for heat.
  • Flavor boost: Finish with a splash of apple cider vinegar, hot sauce, or extra butter.
  • Fresh vs. dried: This recipe is for dried peas. If using canned, add them in the last 10 minutes.

Storage

Refrigerator: Store in an airtight container for up to 3-4 days.
Freezer: Freeze for up to 2 months in a freezer-safe container.
Reheating: Reheat on stovetop over medium heat until warmed through, adding a splash of stock or water if needed.

Nutrition

Calories: 369kcal | Carbohydrates: 43g | Protein: 26g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 881mg | Potassium: 950mg | Fiber: 6g | Sugar: 8g | Vitamin A: 91IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 6mg
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