Food and Recipes Recipes Easy Black-Eyed Peas Be the first to rate & review! You can't get more Southern than easy black-eyed peas. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Updated on November 16, 2022 Print Rate It Share Share Tweet Pin Email Active Time: 15 mins Total Time: 16 hrs 15 mins Yield: Serves 10 (serving size: 1 cup) Jump to recipe You can't get more Southern than black-eyed peas, and this dish is easy and flavorful, whether you start with dried, fresh, or frozen peas. Here's a little wisdom from our Test Kitchen: If your broth tastes good, your beans will, too. Any experienced Southern cook will tell you that the key to flavorful broth is proper seasoning. In this recipe, the depth of flavor comes from chicken broth, bacon, an onion-carrot-celery trio, and a handful of other spices you probably have in your pantry already, like garlic and rosemary. Some of our Test Kitchen staff like to serve black-eyed peas over rice with a little drizzle of olive oil and maybe some fresh herbs. It goes without saying that a little dash of hot sauce will always be a welcome addition to peas and cornbread, the ultimate Southern comfort food. Fred Hardy, Food Stylist: Karen Rankin, Prop Stylist: Christine Keeley Can You Use Fresh Black-Eyed Peas? Yes, you can use fresh black-eyed peas in place of dried. Substitute 2 lb. fresh shelled peas or frozen, thawed peas for dried peas. Combine peas and all remaining ingredients except olive oil in a large Dutch oven, and bring to a boil over medium-high, skimming and discarding foam from surface as necessary. Once peas have come to a boil, reduce heat to medium-low, and cook until peas are tender, 20 to 25 minutes. Remove and discard herb sprigs, bay leaf, and bacon slices. Serve peas drizzled with olive oil, if desired. Jennifer Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Audrey Davis Ingredients 1 (1-lb.) package dried black-eyed peas 6 cups chicken stock 4 thick-cut bacon slices 1 cup chopped yellow onion (from 1 small onion) 1/2 cup chopped carrots (from 3 medium carrots) 1/2 cup chopped celery (from 3 stalks) 3 garlic cloves 1 dried bay leaf 1 (4-in.) rosemary sprig 1 (3-in.) thyme sprig 1 1/2 teaspoons kosher salt 1/2 teaspoon black pepper 2 to 3 tablespoons extra-virgin olive oil (optional) Directions Sort and rinse peas, discarding any broken peas or stones. Place peas and water to cover by 2 inches in a large bowl. Allow peas to soak 8 hours or up to overnight. After soaking, drain peas and discard soaking water. Brittany Conerly; Prop Stylist: Christina Brockman; Food Stylist: Karen Rankin Place peas, stock, bacon, onion, carrots, celery, garlic, bay leaf, rosemary, thyme, salt, and pepper in a 6-quart slow cooker. Brittany Conerly; Prop Stylist: Christina Brockman; Food Stylist: Karen Rankin Cover and cook on LOW until tender, about 8 hours. Remove and discard herb sprigs, bay leaf, and bacon slices. If desired, serve peas drizzled with olive oil. Brittany Conerly; Prop Stylist: Christina Brockman; Food Stylist: Karen Rankin Chef's Notes Rate it Print