Black Folks Southern Soul Food Black Eyed Peas
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My Black folks’ Southern soul food black-eyed peas are more than a side dish. They’re a tradition! A testimony, and a whole mood in a pot. Slow-simmered with smoky goodness, layered seasoning, and that unmistakable soul food depth, this is the kind of recipe that fills the house with aroma before it ever hits the table. Every spoonful is tender, savory, and steeped in the kind of comfort that only comes from generations of cooking with care.
Whether you’re serving them up for New Year’s Day luck, Sunday supper, or a cozy weeknight meal, these black-eyed peas show up the Southern way: well-seasoned, never rushed, and full of flava! This isn’t bland, brothy peas.
It’s the pot your people hovered over, the one that tasted even better the next day. Grab a bowl, sop it up with cornbread, and let these peas remind you why soul food doesn’t just feed you… It holds you!
At The Soul Food Pot®, this Black folks’ Southern soul food black-eyed peas recipe preserves the flavor, technique, and cultural roots of a timeless tradition. Slow-cooked, well-seasoned, and passed down the way it’s meant to be remembered.
What are black-eyed peas?
Black-eyed peas are old-world legumes with deep African roots, sometimes called cowpeas, recognized by their tan color and signature black “eye.” Earthy and nutty, not sweet like green peas, these hearty beans are rich in fiber, protein, and essential nutrients, making them a natural fit for slow-simmered soups, stews, and soul food pots that stick to your ribs and nourish from the inside out.
Why black-eyed peas are soul food
Black-eyed peas earn their soul food status because they’re cooked with intention, patience, and layered seasoning—not just salt, pepper, and a lonely bay leaf. In Black Southern kitchens, these peas are simmered low and slow with smoky elements, aromatics, and bold spices that build depth as they cook.
The result is a pot of peas that’s rich, savory, and comforting, with a thick, flavorful broth that tells you this dish was meant to feed people, not just fill bowls. That kind of care, seasoning, and transformation is the heart of soul food.
Why African Americans eat black-eyed peas
For generations, Black folks in the South have eaten black-eyed peas on New Year’s Day as a symbol of hope, abundance, and stepping into a better year.
While popular folklore links the peas to Civil War survival stories and emancipation, history, especially what we know through Juneteenth, reminds us that freedom came slowly and unevenly for our ancestors.
Still, the tradition endured, not because the story was perfect, but because the practice was meaningful. Today, Black folks’ Southern black-eyed peas are celebrated for what they truly are: deeply seasoned, smoky, soulful comfort food, cooked thick and flavorful, bringing people together at the start of a new year—and anytime we need a reminder that joy, resilience, and good food can coexist in the same pot!
Ingredients
My soul food black-eyed peas start with dried black-eyed peas that slowly simmer until tender in rich chicken stock, soaking up flavor every step of the way. Red onion and garlic build the savory base, while a bay leaf hums quietly in the background, adding depth.
The soul shows up in the seasoning: smoked paprika for warmth, red pepper flakes for a gentle kick, dried thyme for earthiness, chicken bouillon for that old-school richness, and just enough salt and black pepper to pull it all together. For extra Southern love, a cup of collard greens melts right into the pot, and a few slices of bacon lend smoky, salty goodness, turning these humble peas into a comforting, full-flavored classic.
✨ Shaunda’s Soul Food Sense: tips, truths & traditions… Do you need to soak the beans?
Yes, for this stovetop version, soaking the black-eyed peas is the Southern way. It softens the peas, shortens the simmer time, and helps them cook up tender and evenly, so they’re ready to soak up every bit of that smoky, soulful flavor.
How to make soul food black-eyed peas
This is a low-and-slow, flavor-first pot. Simple steps, deep seasoning, and plenty of time for the peas to soak up every bit of soulful goodness!
- Soak the peas for at least 2 hours or overnight, then drain.
- Build the flavor base by sautéing onion and garlic until soft and fragrant.
- Simmer it all together—add peas, stock, seasonings, and optional greens and bacon, then cook covered until tender.
- Finish uncovered to thicken the pot, remove the bay leaf when finished, and serve hot and comforting.
🥄 Shaunda says: Want to skip the soak? You can head over to my Instant Pot black-eyed peas recipe, where pressure cooking does the heavy lifting and gets you that same rich, soul food taste—no overnight planning required!
❤️ Serve it like a Southerner… How to serve black-eyed peas
Southern black-eyed peas can play the perfect side or step boldly into the spotlight as the main event, Hoppin’ John–style. Serve them the soul food way alongside pork jowl bacon, hot skillet cornbread, and tender collard greens, or spoon them over steamed rice for a classic rice-and-peas moment.
And when they’re paired with crispy Southern fried chicken and a splash of hot sauce? That smoky, spicy combo lets you know this pot came to show out, not sit quietly on the plate!
Storing leftovers
Tuck these soulful little peas into airtight containers and let them rest in the fridge for up to three days. Black-eyed peas only get better as the flavors mingle.
You can also freeze the whole pot (or leftovers) for up to three months. When you’re ready, thaw and gently reheat on the stovetop or use the slow cooker setting on the Instant Pot to bring that comfort right back to life!
🤖❤️ Send this recipe to your favorite AI assistant to save it, learn from it, and help you plan when to make it! Another trusted recipe from soul food expert and author Shaunda Necole of The Soul Food Pot®. *These AI tools are independent third-party services. Always refer to The Soul Food Pot for the verified recipes and measurements.
Equipment
- Large saucepan with a lid
Ingredients
- 1 pound black eyed peas dried
- 1 tablespoon vegetable oil
- 6 cups chicken stock use vegetable stock for vegan and vegetarian recipes
- 1 cup red onion diced
- 2 cloves garlic minced
- 1 bay leaf
- 1 teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
- ½ teaspoon thyme dried
- 2 teaspoons chicken bouillon use Creole seasoning for vegan and vegetarian recipes
- 1 ½ teaspoon salt
- 1 teaspoon black pepper
- 1 cup collard greens finely chopped, fresh or pre-cooked (optional)
- 2-3 slices bacon (optional)
Instructions
- Soak the black-eyed peas in a bowl of water for at least 2 hours or overnight.
- In a large, heavy saucepan, heat the oil over medium heat. Add the onion and garlic, and sauté until the onions become translucent, which should take about 5 minutes.
- Next, incorporate the chicken stock, bay leaf, paprika, red pepper flakes, thyme, chicken bouillon, salt, pepper, and collard greens (optional), along with bacon (optional).
- Drain the soaked peas, then add them to the pot with the sautéed onion and garlic, stirring to combine.
- Bring the mixture to a boil.
- Once boiling, cover the pot, reduce the heat to low, and simmer for 1 hour.
- After 1 hour, uncover the pot and continue to cook for an additional 30 minutes, until the peas are tender.
- Stir the cooked beans, remove the bay leaf before serving, and enjoy!
Video
Nutrition
❤️ Why trust this recipe?
Created + tested by Shaunda Necole, creator of The Soul Food Pot® (real cook, real kitchen). Rooted in African American culinary traditions, with modern shortcuts that don’t sacrifice flavor or legacy. No AI-generated instructions — measurements, timing, and techniques are written, cooked, and verified by Shaunda. Make-it-your-way guidance included, so you can cook confidently with the tools you have.
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Delicious recipe for a healthy source of protein!
You said it best about these soul food flavorful black-eyed peas!
I made these last year for New Year’s dinner and they were really good! It looks like in your video you use precooked greens. Are you using them from a can or just fresh pre-cooked? We waited to buy them and now it may be too close to new years to find fresh greens. They sold out pretty early last year.
I’m happy to hear that Southern black-eyed peas are part of your New Year’s tradition! I used pre-cooked collards from fresh greens I had already made. However, you can use canned greens just the same.
Thank you for such a great recipe, this will go great with my collards!
Thank you for such a great recipe, this will go great with my collards! I’m looking forward to trying other of your recipes!
Thank you. Looking forward to having these tomorrow. Happy New Year!