This Southern Black Eyed Peas Recipe is one that you will make over and over again. Enriched with smoked turkey, spices, and herbs, this delicious southern classic recipe will have you making these peas throughout the year instead of just on New Year’s Day!

The Origin of this Black Eyed Peas Recipe

Every New Year’s Day, my mom had a ritual that was as steady as the turning of the calendar: she would make her famous black eyed peas. She didn’t make them for the luck, but there was something about the warmth and comfort of black eyed peas that felt right for starting a new year. The aroma would fill the house, a blend of smoky ham, tender peas, and spices simmering away. It became our little tradition, cooked along side fried chicken, baked mac and cheese, cornbread, and collard greens, as a way to mark the occasion even if we didn’t really believe in the luck it supposedly brought.

But it wasn’t just a once-a-year thing. My mom loved black eyed peas for their rich flavor and creamy texture, so they often appeared throughout the year. Whether it was as a side to a cozy weeknight meal or part of Sunday dinner, she’d whip up a pot. Each bite was like a warm hug, bringing back memories of family meals and laughter. Those black eyed peas were more than just food; they were a reminder of home and the simple joys of sharing a meal with the people you love.

This southern black eyed peas recipe is an adaptation of my mom’s recipe. Instead of using smoked ham hocks (which you definitely can use), I use smoked turkey and add the “holy trinity” (green pepper, onion, and celery). The smoked meat, spices, and herbs add the perfect flavor to this pot of deliciousness that will make you lick the bowl clean.

Ingredients

Black-Eyed Peas: base of the ingredient.

Oil: Use any oil you like best such as avocado oil or olive oil to sauté the veggies and create a sweet, caramelized taste. 

Holy Trinity: The holy trinity of yellow onions, bell peppers, and celery enhances peas by providing a flavorful base, aromatic profile, pleasing texture, and vibrant color, transforming the dish into a rich and comforting Southern classic. 

Garlic: Plays a huge role in creating the bold flavor base we need with this dish! Use at least eight cloves of garlic, but feel free to measure with your heart and add less or a little more. Just make sure to use fresh cloves, and mince them yourself. 

Herbs and Spices: Bay leaves, thyme, smoked paprika, salt, celery seeds, sugar, black pepper combine to create a the best savory, herbaceous flavors.

Chicken Stock: Adds a layer of umami and richness, making the overall dish heartier and more satisfying. You can also use water, but chicken stock adds more flavor to cook the peas.

Smoked Precooked Turkey Leg: Infuses the dish with a rich, savory smokiness that enhances the earthiness of the peas, creating a deeper, more complex flavor profile.

How to Make Black Eyed Peas?

Step 1. Rinse and sort peas to remove debris and dirt. Then, soak peas using whatever method you prefer. See Tips below.

Step 2. Heat a large pot over medium-high heat. Once hot, add the olive oil and add the diced onion, green pepper, and celery to the pot and cook for 4-6 minutes until the vegetables are almost translucent. Then, add 1 tsp of salt, minced garlic, celery seed, smoked paprika, black pepper, sugar, and cook for an additional 1 minute.

Step 3. Then, add the chicken broth, followed by the black eyed peas, bay leaves, thyme, and an additional 1 tsp of salt to the pot. Stir until well combined. Then, and the smoked turkey leg(s).

Step 4. Bring the soup to a boil and then reduce to a simmer and cover. Let the peas simmer for about 30-40 minutes or until black-peas are tender, stirring occasionally. When the peas are tender, take out the smoked turkey leg, shred it, and add it back to the peas. Let the soup simmer for an additional 5 minutes. Then, give the peas a taste and adjust the seasoning as needed — I typically add a bit more salt.

Step 5. When you are ready to serve, add green onion to each bowl as garnish and serve with corn bread.

Soaking Methods to Prep the Peas

1. Overnight Soak: Place the sorted peas in a large bowl and cover them with water, allowing for at least 2 inches of water above the peas. Let them soak overnight or at least 6 hours. Drain, rinse, and set aside until you’re ready to use.
2. Quick Soak Method: If you’re short on time, you can add about 7-8 cups of water in a pot with the sorted peas and bring it to a boil for about 2 minutes uncovered. Then, remove from heat, cover, and let them sit for about an hour. Drain, rinse, and set aside until you’re ready to use.

Tips to Make the Best Black Eyed Peas

1. Soak the Peas: If using dried black-eyed peas, soak them in water overnight or for at least 6 hours. This softens them and reduces cooking time.
2. Adjust Stock for Desired Preference: Add more stock to your mixture if the peas becomes too thick or dry. You want the liquid to be a bit creamy, but not too watery.
3. Use Aromatics: Sauté onions, garlic, and the holy trinity (bell peppers and celery) in olive oil or butter before adding the peas. This builds a flavorful base.
4. Add Smoky Flavor: Incorporate smoked meats, like ham hocks or smoked turkey, for depth and richness. The smoky essence enhances the overall flavor.
5. Choose Quality Stock: Use homemade or high-quality chicken or vegetable stock instead of water for a more robust taste.
6. Season Well: Don’t be shy with spices! Taste and adjust seasoning as the peas cook.
7. Cook Low and Slow: Allow the peas to simmer gently to develop flavors. Cooking them too quickly can lead to uneven texture.
8. Don’t Overcook: Monitor the cooking time to avoid mushy peas. They should be tender but still hold their shape.
9. Finish with Freshness: Just before serving, add a splash of vinegar or a squeeze of lemon juice to brighten the flavors. Fresh herbs like green onion or parsley can also enhance the dish.

More Delicious Southern Recipes

• Fried Chicken Wings
• Dirty Rice
• Easy Buttermilk Biscuits
• Candied Yams
• Chicken and Sausage Gumbo
• Baked Mac and Cheese
• Southern Butter Beans
• Southern Collard Greens

FAQs

What are black-eyed peas?

Black-eyed peas are a type of legume with a creamy texture and mild flavor. They are often used in Southern dishes and are known for their characteristic black spot.

Do you need to soak black-eyed peas?

Soaking is recommended for dried black-eyed peas as it reduces cooking time and helps them cook more evenly.

Can you freeze black-eyed peas?

Yes, cooked black-eyed peas freeze well. Allow them to cool completely, then store in an airtight container or freezer bag. They can be kept frozen for up to three months.

How long do cooked black-eyed peas last in the fridge?

Cooked black-eyed peas can be stored in the refrigerator for about 5 days in an airtight container.

What’s the best way to serve black-eyed peas?

Serve them warm as a side dish or main course, often paired with rice, cornbread, or greens.

I hope you love these Southern Black Eyed Peas Recipe! It’s savory, smokey and so delicious. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @‌butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.

Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Jess Gaertner