11 Southern Black Eyed Peas Recipes
Growing up in the South, nothing evokes warmer memories than the aroma of black-eyed peas simmering on New Year’s Day. My grandmother would spend hours in the kitchen preparing Hoppin’ John, insisting it brought good luck for the year ahead. We’d gather around the table, the smoky ham hocks infusing every bite with soulful flavor, while stories flowed as freely as the sweet tea. Those meals weren’t just food—they were tradition, comfort, and a promise of prosperity.
Lately, I’ve been experimenting in my own kitchen, reviving those classics with fresh twists to suit modern palates. From spicy dips for game day to hearty salads bursting with summer veggies, black-eyed peas prove they’re versatile beyond holidays. In a world craving nutrient-dense, plant-based options, these legumes shine: packed with protein, fiber, and folate, they’re a Southern superpower for heart health and steady energy.
Classic Hoppin’ John
Hoppin’ John is the ultimate Southern New Year’s dish, blending cooked black-eyed peas with rice, ham hock, onion, celery, bell pepper, garlic, thyme, and a bay leaf. Season with salt, pepper, and a dash of hot sauce. To make it, soak peas overnight, simmer with ham hock and veggies for 1-2 hours until tender, then stir in cooked rice and let flavors meld for 10 minutes. This one-pot wonder offers good luck symbolism, high plant-based protein (about 15g per serving), and fiber for digestion.
Black-Eyed Peas and Collard Greens
Sauté onions, garlic, and smoked turkey in a pot, add soaked black-eyed peas, chopped collards, chicken broth, vinegar, sugar, and red pepper flakes. Simmer for 45-60 minutes until peas are creamy and greens tender. Benefits include a nutrient boost from iron-rich collards and peas’ folate, making it a hearty, low-calorie meal (under 300 calories per serving) perfect for detoxing after holidays.
Smoky Bacon Black-Eyed Peas
Crispy bacon, diced onion, garlic, canned or cooked black-eyed peas, brown sugar, mustard, and apple cider vinegar create this sweet-savory side. Fry bacon, remove and crumble, then cook veggies in fat, add peas and seasonings, simmer 20-30 minutes. Loaded with bacon’s umami, it’s rich in antioxidants from peas and satisfies cravings while providing sustained energy from complex carbs.
Southern Black-Eyed Pea Salad
Mix cooked black-eyed peas with corn, diced tomatoes, cucumber, red onion, bell peppers, cilantro, lime juice, olive oil, cumin, and salt. Chill for 30 minutes to let flavors marry—no cooking needed beyond peas. This refreshing salad delivers vitamin C from veggies, protein-packed peas for muscle repair, and it’s a crowd-pleasing, make-ahead potluck star under 200 calories.
Black-Eyed Pea Fritters
Mash cooked black-eyed peas with onion, garlic, egg, cornmeal, baking powder, Cajun seasoning, and green onions; form patties and fry until golden. Serve with remoulade. Quick to make in 20 minutes, these fritters offer crispy texture, 12g protein per batch, and a fun finger-food twist on Southern hushpuppies for gluten-sensitive eaters.
Spicy Sausage Black-Eyed Peas Stew
Brown andouille sausage with onion, celery, bell pepper, garlic, then add black-eyed peas, tomatoes, broth, Worcestershire, and cayenne; simmer 40 minutes. This stew’s bold spices aid metabolism, while peas and sausage provide complete proteins for satiety, ideal for chilly nights at around 400 calories per bowl.
Cheesy Black-Eyed Pea Casserole
Layer cooked black-eyed peas with cornbread mix, eggs, cheddar cheese, milk, onions, jalapeños, and bacon bits; bake at 350°F for 30 minutes until bubbly. Comfort food at its finest, it combines peas’ fiber with cheese’s calcium for bone health, serving 6-8 as a vegetarian-friendly main (swap bacon for veggies).
Ham Hock Black-Eyed Peas
Slow-cook ham hocks with soaked black-eyed peas, onion, garlic, bay leaves, and pepper in a crockpot for 6-8 hours on low. Shred meat and mix back in. This traditional method extracts deep flavor, yielding collagen-rich broth for joint health and 20g protein per serving—pure Southern soul food.
Black-Eyed Pea Hummus Dip
Blend cooked black-eyed peas with tahini, garlic, lemon juice, cumin, olive oil, and smoked paprika until smooth; serve with pita or veggies. Ready in 10 minutes, it’s a protein powerhouse (18g per cup) with less carbs than chickpea hummus, perfect for snacks boosting gut health via fiber.
Succotash with Black-Eyed Peas
Sauté corn, lima beans, cooked black-eyed peas, red bell pepper, onion, butter, salt, and fresh herbs. Cook 15 minutes for tenderness. A vegetable medley rooted in Native American and Southern traditions, it’s vitamin-rich, low-fat, and promotes weight management with filling fiber.
Black-Eyed Pea Cornbread
Fold cooked black-eyed peas, jalapeños, cheddar, and corn into cornbread batter (cornmeal, flour, buttermilk, egg, baking powder); bake 25 minutes at 400°F. Moist and savory, it pairs peas’ nutrition with cornbread’s comfort, offering balanced macros for breakfast or sides.
Whether you’re chasing good luck or just craving soul-warming flavors, these 11 Southern black-eyed peas recipes are your ticket to kitchen joy. Whip them up for family dinners, potlucks, or holidays—your taste buds (and body) will thank you!
