vegetables

Southern Black-Eyed Peas

Classic Southern black-eyed peas simmered low and slow with bacon and onion until tender and flavorful, served with their rich pot liquor for comfort and good luck. On New Year’s Day at RizzieFarms, these peas cook alongside collard greens, filling the kitchen with a steady, familiar rhythm. The peas absorb the smoky bacon and onion, turning humble ingredients into something grounding and hopeful. It’s not about fancy seasoning or shortcuts—just patience, warmth, and the belief that starting the year with tradition sets the tone for what follows.

Ingredients

Main
  • 1 pound dried black-eyed peas
  • 4 slices bacon, chopped
  • 1 medium onion, diced
  • 6 cups water or chicken broth
  • 1 teaspoon salt (to taste)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon sugar (optional)

Instructions

  1. Rinse the black-eyed peas and remove any debris. Set aside.
  2. In a large pot over medium heat, cook the chopped bacon until the fat is rendered and the bacon is lightly crisp.
  3. Add the diced onion to the bacon fat and cook for 4–5 minutes, until soft and translucent.
  4. Add the rinsed black-eyed peas and the water or broth. Bring to a gentle boil.
  5. Reduce heat, cover, and simmer for 50–60 minutes, stirring occasionally, until peas are tender but not mushy.
  6. Season with salt, black pepper, cayenne if using, and sugar if desired. Simmer uncovered for 5 minutes to slightly thicken the broth.

Notes

  • Wait to salt until peas are tender to avoid tough skins.
  • Serve with plenty of pot liquor—it’s part of the dish.
  • Traditionally served with collard greens and cornbread on New Year’s Day.