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This black eyed peas recipe brings together savory, smoky and tangy flavors in a side dish that’s perfect for any occasion.
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Easy black-eyed peas recipe
Folklore claims that black-eyed peas are one of the lucky foods you’re supposed to eat on New Year’s Day. I didn’t learn about this Southern tradition until I met my husband.
His dad made sure that every New Years, the family had a big bowl of black eyed peas, along with cabbage and ham. The three are said to bring prosperity and good luck for the coming year.
I didn’t care for black-eyed peas the first go-round. I was 18 and picky. Go figure. Now, I really enjoy them. I like them with a spike of vinegar and heat.
Peppers provide a lot of flavor, and that’s what makes this side dish shine.
I minced a couple of tablespoons of each pepper and roasted them with some chopped tomatillos. I added them to the peas with a spike of vinegar and some sugar. Then, I boiled down the sauce and served it over white rice.
If you’re looking for the perfect dish to enjoy on New Year’s Day, look no further than this easy recipe.
Black-eyed Peas with Roasted Peppers
Ingredients
- 1 cup minced peppers
- 1 cup tomatillos, chopped
- 15.5 oz blackeye peas with bacon
- 1/2 tsp sugar
- 1 tbls apple cider vinegar
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Heat Oven: Preheat the oven to broil and place the oven rack on the top shelf.
- Prep: Line a baking pan with foil. Spread the minced peppers and chopped tomatillos on the pan.
- Broil: Broil them in the oven for 10 minutes until roasted and tender. Stir them halfway through for even roasting.
- Simmer: Place the beans, roasted peppers, tomatillos and remaining ingredients in a large pot. Heat over medium-high heat for 10-15 minutes until the liquid simmers and thickens to your liking.
- Serve: Serve the cooked beans and enjoy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients for black eyed peas
- Minced Peppers: Adds a flavorful and spicy kick to the dish.You can use any blend of peppers you like. For this recipe, I grabbed a jalapeno, Serrano, Anaheim, pasilla (poblano) and red bell pepper.
- Chopped Tomatillos: Brings a tangy and slightly citrusy taste to enhance the overall flavor.
- Canned Black Eyed Peas with Bacon: Provides the main protein source and adds a smoky flavor without using ham hocks.
- Sugar: Adds sweetness to balance out the savory and tangy elements.
- Apple Cider Vinegar: Enhances the overall acidity and brightness of the dish.
- Salt and Black Pepper
See the full recipe card for servings and a full list of ingredients.
How to make black eyed peas
- HEAT OVEN: Preheat the oven to broil and place the oven rack on the top shelf.
- PREP: Line a baking pan with foil. Spread the minced peppers and chopped tomatillos on the pan.
- BROIL: Broil them in the oven for 10 minutes until roasted and tender. Stir them halfway through for even roasting.
- SIMMER: Place the beans, roasted peppers, tomatillos and remaining ingredients in a large pot. Heat over medium-high heat for 10-15 minutes until the liquid simmers and thickens to your liking.
- SERVE: Serve the cooked beans and enjoy.
How to serve black eyed peas
Just scoop a good helping onto your plate or into a bowl. Sprinkle on some fresh green onions and hot sauce for a pop of flavor and color.
They’re fantastic on their own or paired with brown rice, collard greens, pork chops or smoked turkey.
I hope you add this recipe to your new year’s tradition.
Storage
Leftover black eyed peas can be stored in an airtight container in the refrigerator for 3-5 days. They can also be frozen for up to 6 months.
Frequently Asked Questions
Place a small pot on the stovetop and heat up your peas until warm. You can also microwave in 30-second intervals until warm.
Feel free to play around with various seasonings to jazz up this recipe to your liking. Some great options are sweet onion and garlic, diced tomatoes, smoked paprika, garlic powder, fresh herbs, onion powder, bay leaf or cayenne pepper.
Yes. Just throw all your ingredients into a crock pot and cook on LOW for 6-8 hours or HIGH for 3-5 hours. Keep an eye on them. You don’t want the peas to get too mushy.
I recommend using the canned beans with bacon, as they’re already soft and well seasoned. All you have to do is warm them up on the stove.
You can use dry black eyed peas if you prefer. It increases the cooking time a lot because you will have to soak them overnight first. Then, boil with a smoked ham hock, some bacon fat or liquid smoke for that smoke flavor.