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Black-Eyed Peas Recipe

This black-eyed peas recipe is comfort food at its best! A soul food staple, black-eyed peas are cooked with bacon and sausage until perfect and creamy. Eat for New Year’s Eve if you want prosperity in the new year, or all year long if you are craving something delicious.
5 from 1 vote


  • 1 teaspoon olive oil
  • 8 ounces thick bacon, diced
  • 3 ounces smoked sausage (calabresa, kielbasa or andouille), diced
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 pound dried black-eyed peas
  • 1 teaspoon Kosher salt, or to taste
  • ½ teaspoon freshly ground black pepper, or to taste
  • 2 bay leaves
  • 5 cups chicken broth (or water)
  • 1 tablespoon tomato paste, optional
  • cup chopped fresh parsley
  • ¼ cup chopped scallions



  • Optional: Place the black-eyed peas in a large bowl and add enough cold water to cover them. Soak overnight, then drain and rinse. (see notes)
  • In a large Dutch Oven or heavy bottomed pot, heat the oil, over medium-high heat. Add the bacon and sausage, and cook until lightly browned, about 5 to 8 minutes. Then, stir in the chopped onion and garlic, cooking until softened and fragrant, about 4 to 5 minutes.
  • Stir in the black eyed peas, salt, pepper and bay leaves. Pour in the chicken stock and bring to a boil. Once boiling, lower the heat, cover and simmer for 1 to 1 ½ hours, or until the peas are tender. 
  • Remove about ½ cup of black-eyed peas and place in a bowl. Smash with a fork, then return the smashed peas to the pot. Cook on medium until the liquid thickens. Optional: Stir in the tomato paste if you prefer the broth to have a stronger color.
  • At this point, you can add more liquid if you like saucy black-eyed peas or turn the heat up and wait for the liquid to evaporate, if you prefer them to be dryer.
  • Discard the bay leaves and stir in the parsley and scallions. Taste for seasoning and adjust as needed.
  • Serve immediately!


To soak or not to soak?
Soaking the black-eyed peas will help them cook faster. But peas that have not been soaked will also cook, so don't worry if you don't have time to do it!
Instant Pot and Slow Cooker Methods
Read the blog post to learn how to make this black-eyed peas recipe in the Instant Pot or slow cooker.
Storage and Freezing
Leftovers will keep for up to 4 days in the fridge. If you wish to keep them longer, you can freeze them in an airtight container for up to 4 months.
Reheating Black-Eyed Peas
Reheat on the stove, in saucepan (with a splash of water or broth) over medium-low heat.


Serving: 1cup, Calories: 486kcal, Carbohydrates: 51g, Protein: 26g, Fat: 21g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 35mg, Sodium: 1512mg, Potassium: 1193mg, Fiber: 9g, Sugar: 6g, Vitamin A: 422IU, Vitamin C: 23mg, Calcium: 115mg, Iron: 7mg