Southern Black-eyed Peas

December 28, 2021

Southern Black-eyed peas, cooked down with the Holy Trinity, ham, Andouille sausages, ham hock, and Cajun seasonings, served over white rice, make for a traditional southern meal any time of the week or just on the  New Year Holiday.

Southern Black-eyed Peas have a wide variety of cooking methods and ingredients here in the South. Some are very plain while others feed like a meal. Depending on what Southern state you are in is how they will be cooked. Sometimes even then, each recipe will be different.

 

Southern Black-eyed Peas For example, when I was a child, my stepmom would make them reasonably plain. However, let me tell you I loved them and would devour two to three bowls full with a side of her white cornbread. Yes, white cornbread! The real deal of the South. Not that sweet yellow cornbread or Jiffy mix.

I make a few variations of Southern Black-eyed Peas because I enjoy mixing things up a bit. However, this version is my favorite because it has tons of layers of Southern flavors. This Southern Black-eyed Peas recipe has a few optional ingredients. So feel free to leave them out if needed.

 

 

Southern Black-eyed Peas

 

EQUIPMENT NEEDED FOR SOUTHERN BLACK-EYED PEAS

  • Cutting Board to chop ingredients

  • Sharp kitchen knife to chop the ingredients

  • Measuring cups and or spoons to measure ingredients

  • Dutch oven to saute, simmer and cook  the recipe

  • Serving spoon to stir ingredients. I prefer a wooden spoon.

 

 

Southern Black-eyed Peas

 

 

 INGREDIENTS FOR SOUTHERN BLACK-EYED PEAS

  • One cup chopped yellow onion

  • 1/2  cup  of medium green bell pepper, diced

  • 1/2 cup chopped celery, diced

  • Three cloves garlic, minced

  • 1/2 pound Andouille sausage, sliced

  • One cup diced ham

  • One pound dried black-eyed peas, rinsed well, and picked through

  • One smoked ham hock

  • Two quarts of chicken stock

  • One and 1/2 teaspoons kosher salt, or to taste

  • 1/2 teaspoon freshly cracked black pepper, or to taste

  • One teaspoon Cajun seasoning, or to taste, optional

  • Three bay leaves

  • Additional water or chicken stock, if needed.

  • Two cups cooked collard greens, optional

  • 4 cups cooked rice, to serve

 

 

 

Southern Black-eyed Peas

 

 

FREQUENTLY ASKED QUESTIONS

  1. Do I need to soak the Black-eyed peas beforehand? It is not necessary to pre-boil and soak black-eyed peas. The peas will cook tender without that step if you follow the instructions. It is important to rinse and sort the Black-eyed peas before cooking them.

  2. Can I use chicken broth instead of stock? You can but be mindful that broth has a much heavier salt content and make your black-eyed peas over salty with the addition of the ham, andouille sausage, and ham hock. I prefer the stock instead.

  3. Can I use Creole seasoning instead of Cajun seasoning? Believe it or not, while somewhat similar, they are day and night. If you prefer a Creole seasoning, feel free to use it but again, watch your salt intake as most Creole seasoning has a heavier salt content.

  4. Do I have to add the collard greens? No, that is an optional ingredient I add around the holidays for tradition and, of course, a nice layer of flavor. You can omit or add another green of choice.

  5. Does the type of onion matter? Yes, you want a robust onion to season your beans. Using sweet onions seems to alter the flavor too much.

  6. What if I cannot find Andouille sausage? This is an easy fix. You can always use a smoked sausage in place of the Andouille sausage. 

  7. What can I substitute for them if I cannot find ham hocks? You can use a ham bone or smoked turkey instead of the smoked ham hocks.

  8. Do I add the cooked rice to the pot or serve it on the side? Do not add the rice to the pot. Either spoon the peas over the rice or serve on the side for best results.

 

 

 

Southern Black-eyed Peas

Southern Black-eyed Peas

hmccallum
Southern Black-eyed peas, cooked down with Trinity, ham, Andouille sausages, ham hock, and Cajun seasonings, and served over White Rice for a traditional meal.
5 from 11 votes
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Course Main Course
Cuisine American, Southern
Servings 8 servings
Calories 714 kcal

Equipment

  • Cutting Board to chop ingredients
  • Sharp kitchen knife to chop the ingredients
  • Measuring cups and or spoons to measure ingredients
  • Dutch oven to saute, simmer and cook  the recipe
  • Spoon to stir ingredients. I prefer a wooden spoon.

Ingredients
  

  • 2 tablespoons bacon grease or oil
  • 1 cup yellow onion chopped
  • ½ cup bell pepper green, chopped
  • ½ cup celery chopped
  • 3 cloves garlic minced
  • ½ pound Andouille sausage sliced
  • 1 cup ham diced
  • 1 pound black-eyed peas rinsed well, and picked through
  • 1 large smoked ham hock meaty
  • 2 quarts chicken stock + more if needed
  • teaspoons Kosher salt or to taste
  • ½ teaspoon black pepper freshly cracked
  • 1 teaspoon Cajun seasoning or to taste
  • 3 bay leaves
  • 2 cups collard greens pre cooked, optional4
  • 4 cups long-grained rice pre cooked, to serve

Instructions
 

  • Gather all equipment and ingredients before getting started.
  • In a Dutch oven, add the yellow onion, green bell pepper, and celery to the bacon grease or oil and cook just until tender. Add the garlic and cook another minute or so. Add the diced ham and Andouille sausage and cook until lightly browned.
  • Next, add the black-eyed peas, cook, stir for 2 minutes, then begin to add the chicken stock slowly, stirring a little at a time; bring to a boil. Add ham hock, Kosher salt, pepper, Cajun seasoning, and bay leaves.
  • Reduce the Dutch Oven to a medium simmer and partially cover, cooking for about 1 to 1-½ hours or until black-eyed peas are creamy and tender. Add the cooked collards (optional) and additional chicken stock if necessary to slightly thin out. Pull any meat off the ham hock bone and return to the black-eyed peas; taste and adjust seasonings as needed.
  • Serve over cooked long-grain white rice and with cornbread.

Notes

Although themccallumsshamrockpatch.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will themccallumsshamrockpatch.com be responsible for any loss or damage resulting from your reliance on nutritional information.

Nutrition

Calories: 714kcalCarbohydrates: 98gProtein: 33gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0gCholesterol: 65mgSodium: 1304mgPotassium: 820mgFiber: 6gSugar: 7gVitamin A: 925IUVitamin C: 18mgCalcium: 88mgIron: 4mg
Keyword Black-eyed peas
Tried this recipe?Let us know how it was!

 

 

Suggested Recipes

  • Collard greens have been a staple vegetable of Southern U.S. cuisine for many years. They are often mixed with other similar green leafy vegetables, such as kale, turnip greens, spinach, and mustard greens.
  • Authentic Cajun Red Beans with Rice are the Monday supper tradition in Louisiana. This Authentic Red beans with rice recipe will keep exceptionally well in the refrigerator and are just as good a couple of days later.
  •  Cajun-Style Crispy Onion Rings was proudly featured on slapyamama.com. They’re so damn good! You’ll seriously love how easy it is to make these Cajun-Style Crispy Onion Rings.

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12 Comments

  • Reply
    Lauren Michael Harris
    December 29, 2021 at 10:44 am

    This southern Black Eyed Peas recipe was delicious tasting! I think we will add it to our New Year’s menu this year!

    • Reply
      hmccallum
      December 29, 2021 at 10:46 am

      Thank you so much, Laureen! Happy New Year!

  • Reply
    Lucy
    December 29, 2021 at 10:21 am

    This Southern Black-eyed Pea was such a hearty, comforting meal packed with spice and flavor. Pinning to make again.

    • Reply
      hmccallum
      December 29, 2021 at 10:46 am

      Thank you, Lucy! Happy Holidays

  • Reply
    Jess
    December 29, 2021 at 10:17 am

    These Southern Black-eyed Peas were full of flavor and perfect for after Christmas and my leftover ham! The family loved them.

    • Reply
      hmccallum
      December 29, 2021 at 10:47 am

      That’s awesome to hear, Jess! Happy New Year!

  • Reply
    Dannii
    December 29, 2021 at 10:14 am

    Now, this Southern Black-eyed Peas wass my kind of comfort food, Perfect for a budget-friendly meal too. We will be incorporating this into our New Year’s tradition!

    • Reply
      hmccallum
      December 29, 2021 at 10:47 am

      Glad you enjoyed the recipe Dannii. Happy New Year!

  • Reply
    Vanessa Sturman
    December 29, 2021 at 10:10 am

    I love this recipe. I’m always looking for new ideas to flavour my beans, so this was perfect to help me mix things up. Can’t wait to try more of your bean recipes x

    • Reply
      hmccallum
      December 29, 2021 at 10:48 am

      Thank you so much!!! Happy New Year!

  • Reply
    Roshanda
    December 29, 2021 at 9:48 am

    I make this every year but I must say mine is pretty straightforward and plain. This had so much more flavor. Loved the Cajun ingredients and this will become our new go to recipe. The family loved it.

    • Reply
      hmccallum
      December 29, 2021 at 9:51 am

      Thank you so much! I am thrilled to hear you enjoyed the recipe. Happy Holidays!

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