Southern Black Eyed Peas

Southern Black Eyed Peas

Growing up, Black Eyed Peas were a pretty rare occurrence on our dinner table. Occasionally my dad would make them to celebrate the new year, but outside of that you can forget about it. Last year I decided I wanted to change that. I love experimenting with new foods. Even if it’s just a bean. I brought the new year in with these Black Eyed Pea Fritters which were a huge hit! #PickyAssHusbandApproved This go-round, I wanted to make something a little more traditional. These Southern Black Eyed Peas are my new favorite and I know you’ll enjoy them too!

Southern Black Eyed Peas

How to Cook Black Eyed Peas Without Meat

Incase you were wondering if it’s possible to cook black eyed peas without meat, rest assured it’s totally possible! Making black eyed peas is pretty simple. In order to keep things really simple, I decided to use canned black eyed peas so I didn’t have to soak them. One less thing for me to do!

You’ll start by sautéing your diced onion with either oil or water (if you’re oil-free). Once it’s been cooked through, you can add in your diced celery and diced red bell pepper. After about 1-2 minutes, add in the remaining ingredients and give it a good stir to combine everything. Bring the pot to a simmer on a low-medium heat, then top the pot with a lid and sit back and let the magic happen. Simmering everything will help the ingredients come together to create the flavor you’re looking for.

Southern Black Eyed Peas

What to Pair with Black Eyed Peas:

Black Eyed Peas are the perfect addition to any southern meal. Here are a few ideas on what to pair them with:

Southern Black Eyed Peas


I know you’ll love these Southern Black Eyed Peas! They’re easy to make and are the perfect addition to your favorite southern meals. Give them a try and let me know what you think of them in the comments below!

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Southern Black Eyed Peas

Course Side Dish
Cuisine American
Keyword Black Eyed Peas, Southern
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4



  • In a large pot, sauté the diced onions with neutral oil or water (if oil-free) until semi-translucent.
  • Once the onions have been cooked, add in the diced celery and diced red bell pepper. Sauté for about 1-2 minutes along with the onion.
  • Add in the canned black eyed peas, vegetable broth, and all other remaining ingredients.
  • Cover with a lid and let simmer for at least 30 minutes on low medium heat. Stir frequently.
  • Serve with rice or meal of your choice. Enjoy!
Southern Black Eyed Peas


  1. Charlotte

    5 stars
    This recipe was so easy and so awesome! Even with so few ingredients it’s very flavorful. Also loved the simplicity of using canned black-eyed peas. Will be making these often!

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  5. Michele Griffin

    Looks good. I prefer to start with dry beans, any insight on how long I should cook the beans if they were not canned?

  6. 5 stars
    Now come on, who you playing with! The aroma of the beans was enough to make me hover by stove, eagerly awaiting the timer to ring and begin to plate these magnificent black-eyed peas. I took one bite, shut my mouth, and let the flavor envelop me. The sumptuous smoked flavor was only elevated and matched by its supple texture, begging to be eaten by the spoonful! I can not wait for leftovers as the beans will have just been marinated even deeper in the flavors! Tasty, yummy, delicious, what other words can I use to till you this is a 10/10!

    Oh side note: used dry beans – soaked over night. Also let the stock, vegetables and spices come to a boil first, then added the soaked beans in.

  7. 5 stars
    Simple, inexpensive and delicious. I doubled the recipe and paired it with the cornbread recipe.

  8. 5 stars
    Full of flavor and they taste even better the next day. I’ve made this recipe for several holidays and it’s always a hit.

  9. 5 stars
    First time making these from scratch and they were amazing!! Paired them with the collard greens recipe. Starting the new year off right!

  10. 1 star
    I don’t like the cumin in them at all. Gives it a Mexican flavor which isn’t really what I’m going for in southern beans. I think I would’ve liked it a lot better had I left out cumin or just did oil water & salt tbh. It does smell nice cooking.

  11. 5 stars
    So good! Just the right amount of spice!

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