Southern Black Eyed Peas
Nothing says Happy New Years’ better than a pot of soulful black-eyed-eyed peas & soul food collard greens! Whether you buy into the hype that eating these dishes will bring wealth & a slew of other good things, just enjoying them with family and being thankful that I’ve made it into another year is MORE THAN ENOUGH for me!
This is my grandmother’s soul food recipe (that I’ve tweaked a bit). It’s a basic recipe for a pot of good ol, southern black-eyed peas. Â She blesses us with these throughout the year but on New Years’ they tend to taste a bit better. Â Talk about flavorful!!! Forget the bland, mushy black-eyed peas you may have tasted in the past. This recipe always gets a “wow, these are some good black-eyed peas!” from newbies that have never tasted hers before. Â Like always my grandmother just smiles and says “well…it could be better” lol (she’s adorable!)
This recipe could easily be turned into vegetarian-friendly black-eyed peas by omitting the meat and using vegetable broth instead of chicken broth. You can even get all fancy-schmancy and throw in some chopped tomatoes, celery, and all that other jazz.
Either way, they taste fabulous! Pour on some hot sauce and give me a fat piece of cornbread on the side and I’m a happy gal!
Watch me make these black-eyed peas from start to finish!
- 4-5 green onions, chopped (or 1 medium
- white onion, chopped)
- 3 cloves garlic, chopped
- 1 (16 oz) bag dry black-eyed peas
- Smoked Turkey (as much as you
- desire. I used half of a fully cooked, smoked turkey leg. Just chopped the meat up into bits. You can leave it whole if you do not like meat in your black-eyed peas but like the flavor)
- 6-8 cups of chicken broth (or enough to cover the beans)
- Red pepper flakes,
- black pepper (optional)
- Sort & wash the black-eyed peas. Set aside.
- Chop onions & garlic.
- In a large pot, add in 2 Tablespoons of olive oil and saute the onions and garlic until tender.
- Add in the chopped meat, black-eye peas, & chicken broth
- Cover and bring to a boil. Reduce heat and simmer for 1 hour or until black-eyed peas are tender.
- Remove from heat and let sit covered for about 10-15 minutes.
- Season with red pepper & black pepper if desired.
Hello Monica, how are you? I am a big fan–I have made your Lima beans with bacon and curry several times and for thanksgiving I made your blackberry cobbler and it was a big hit. Also loved your Red Velvet cake and your Mac n Cheese from a couple years ago.
I have a question. I am planning to make your southern black eyed peas for Christmas. I so far have not been able to find anyone who sells Smoked Turkey legs– I live in the western suburbs of Chicago– If I am unable to come up with a smoked turkey leg, can you recommend an alternative meat ? smoked sausage ? bacon ? I am going to make it with your cornbread in a cast iron skillet and your chocolate pecan pie …….- I look forward in hearing from you. Thanks Bill G
Thanks ,looking forward in hearing from you. BG
Phew Girl! This recipe was AHHHMAZING!! I cooked it with the Soul Food Collard Greens and Corn Bread and me and my man couldn’t get enough! I’m from Eugene, OR originally so this was my first time eating black eyed peas and collard greens. I LOVED IT! Thank you so much for your generosity to share your grandma’s recipe, the history and your southern flare. You are GORGEOUS and talented. I will certainly be back for more Diva recipe’s! Keep doin your thing! Many blessings to you and your family
I tried this recipe this past Christmas as this was my very first time making black eyed peas and it was a hit!!! Everyone loved it. I followed the directions and used every ingredient listed. I can’t wait to make them again. Great recipe and easy to make
I cannot find any smoked turkey legs. Do you think smoked ham will work as well ? Thanks Bill
All good
This is by far one of my favorite sites on the web. You are simple awesome!!! I also love the stories of your Grandma!!!! Post pics of you guys!!! That would be great!
Happy New Year, Gorgeous!
God Bless,
Terra
The best black eye peas ever
I needed some tips and found your site, thank you! I saw several others but….I felt more comfortable taking tips from someone who knows first “cook’s” hand, how it’s done. There are little tips and secrets known to only a few so again thank you!