Black Eyed Peas are the quintessential Southern side dish. Cooked with bacon and sausage, you can’t go wrong with this staple dish. We eat them all of the time because they go with any dish. Legend has it that if you eat it on New Years Day it will bring you good luck! Of course, the easy way to make them is out of the can. But fresh black eyed peas will make you avoid the canned version any day of the week.

They do take a bit longer to cook, but the wait is so worth it! Tender peas with bacon and/or sausage with onions and spices. We love to eat it as a side dish with pork chops, baked chicken!

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Black Eyed Peas

5 from 1 vote

Recipe by Flip Flop Foodies Course: Side DishesCuisine: SouthernDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 2 tbsp 2 vegetable oil

• 1 lb 1 dried black-eyed peas, soaked overnight

• 4 oz 4 fatty pork (such as shoulder or boneless ribs), cut into 1/2-inch cubes

• 1 1/2 tsp 1 1/2 salt

• 1/2 tsp 1/2 garlic salt

• 1 tsp 1 garlic powder

• 1 tsp 1 ground black pepper

• 1/2 tsp 1/2 cayenne pepper

• 1 1 medium onion, minced

• 6 cloves 6 garlic

• 2 ounces 2 smoked bacon, but into 1/2-inch cubes (about 4 strips)

• 5 5 bay leaves

Directions

• Heat oil in large pot over medium-high heat. When oil is very hot, add pork cubes and cook until browned on all sides, 4 to 5 minutes. Add salt, garlic salt, garlic powder, pepper, cayenne, onion, garlic and bacon and cook, stirring, an additional 4 to 5 minutes, until the onion begins to soften and the entire mixture is coated with spices.
• Add water and bay leaves, bring to a boil, then cover, reduce the heat, and simmer gently for about 1-1/2 hours, or until the pork is tender and begins to fall apart.
• Drain soaked beans and add them to the pot. Cook for 1 to 1-1/2 hours more, until the beans begin to soften.
• At this point the mixture should still be a little loose or watery. With back of a spoon, mash some of the beans against the side of the pot. This will give the beans a creamier, thicker consistency. You can also boil them for a few minutes at full heat to evaporate some of the liquid, watching carefully to make sure they don’t scorch.

Inspired by Donald Link – New Orleans, LA