black eyed pea

This easy black eyed pea stew starts with andouille sausage and pork belly cooked until browned and crisped, then gets flavored with the Holy Trinity of Cajun cuisine: onions, celery, and green bell peppers, along with some leeks and garlic for extra flavor. Tender braised kale transform this into a full-on meal, while a shot of apple cider vinegar brightens up all the flavors.

Hearty One-Pot Black-Eyed Pea Stew With Kale and Andouille Recipe

olive oil

andouille sausage,

salt pork

leek,

large onion, finely chopped (about 1 1/2 cups)

celery, finely diced (about 1 cup)

green bell pepper, finely chopped (about 1 cup)

jalapeño pepper, minced

red pepper flakes

garlic,

black-eyed peas

chicken stock

bay leaves

salt and black pepper

apple cider vinegar

Heat olive oil in a large Dutch oven over medium heat until shimmering. Add sausage and salt pork and cook, stirring occasionally, until lightly browned on all sides, about 12 minutes. Add leek, onion, celery, pepper, jalapeño, pepper flakes, and garlic and cook, stirring and scraping up browned bits from the bottom of the pan until softened and lightly browned, about 10 minutes. Stir in kale, cover, and cook until kale starts to wilt, about 3 minutes. Uncover, stir, and continue to cook uncovered until kale is completely wilted, another 5 minutes.

Add peas, chicken stock, and bay leaves. Season lightly with salt and pepper. Add water as necessary until beans are completely covered. Bring to a boil, reduce heat to low, cover, and cook until beans are completely tender, 45 minutes to 1 hour 15 minutes, depending on the size and age of your beans. Stir in vinegar, season to taste with salt and pepper, and serve. Soup can be stored in sealed containers in the refrigerator for up to 5 days.

Black-Eyed Pea Salad

tomato,

red onion, finely chopped

red bell pepper, finely chopped

jalapeno, finely chopped

green onions

parsley leaves

unseasoned rice wine vinegar

canola oil

sugar

Salt and black pepper

black-eyed peas, drained

Combine the first 6 ingredients in a bowl.

In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.

Toss all together with the black-eyed peas and let marinate for at up to 8 hours in the refrigerator before serving.

We call this redneck caviar and eat it with tortilla chips.   <div>Giving 4 stars because I think it is really better (health and taste) to use olive oil.  I also suggest adding a diced jalapeno to it. </div>

This black eyed pea salad is fantastic!  Made it for New Year’s but halved the recipe since it was just my husband and me.  Will definitely add it to my favorites.  Made it as stated except for the tomatoes as I didn’t have any on hand.  The hubs has already requested I make it again this week. 

This recipe has become a staple for my New Year's Eve dinner. Black Eyed Peas are good luck for the coming year and Lord knows we need all the luck we can get! Here's to 2021!! 

This salad was a delicious addition to my game day buffet, and I’ll make again for a luncheon dish or cold dinner dish as well. I used seasoned canned BEP’s instead of regular. Besides being a taste bonanza (which it was!), the colors were so beautiful making the dish itself SO eye appealing. Delicious AND beautiful :-) 

Iv repeated this recipe on several occasions with my additions of garlic, jicama, celery and apple cider vinegar. I could the entire bowl by myself. You know.....I think I did, once.<br />

This recipe is a family tradition. Everyone loves it.  I cut the sugar back but don’t o it it entirely because it is one of the layers of flavor in the dish. It does need to marinate before serving. I try to make it the day before but add the parsley at the last minutes. 

This was my first time trying this recipe and I must admit it was amazing! 

Super delicious. Used Extra Virgin Olive Oil instead of canola though.

Black-Eyed Pea Soup

black-eyed peas (about 2½ cups)

bacon

onion

carrots

celery

collard greens, thawed

chicken broth

ham hock

rice blend

Sort through the peas and pick out any pebbles or other debris. Rinse the peas under cold water. Put the peas in a 5-quart Dutch oven and cover with 5 cups cold water. Place over high heat and bring to a boil; boil for 1 minute. Remove from the heat, cover and let peas soak for 1 hour.

Cook the bacon in a large skillet over medium heat until crispy, 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate to cool. When cool, crumble the bacon and set aside. Add the oil to the skillet with the bacon fat Add the onions, carrots and celery and cook, stirring frequently, until tender, about 10 minutes. Add the collard greens and garlic and cook until the garlic is fragrant, about 1 minute.

Add the vegetables to the Dutch oven along with the chicken broth, ham hock, crumbled bacon, rice and 4 cups water. Bring the mixture to a boil over medium-high heat. Reduce the heat to a simmer and cook, covered, until the peas and rice are tender, 45 minutes to 1 hour.

Remove the ham hock from the Dutch oven. Discard the skin and bone. Chop the meat into small pieces and return it to the Dutch oven. Season the soup with salt and pepper.

Great flavor, even without a ham hoc. I used smoked salt to try to bring on a little smokiness because I didn’t have the smoked hoc. This was like a split pea soup but with more complex flavors and textures. Next time I’ll plan ahead and have every ingredient, but family definitely enjoyed. 

I’ve made this so many times but I still don’t know the nutritional facts of this soup

This was such an easy recipe and made a very tasty soup.  Like another reviewer, I substituted a Honey Baked Ham bone and meat instead of a ham hock.  I cooked the bacon, but only used about 1/4 of the grease and didn’t add olive oil.  I also used frozen spinach instead of the greens.  I think I will add at least one cup of the Royal Rice Blend the next time I make it.  The soup was as pretty as it was tasty.  And, it made a lot of soup, so we can enjoy it again and again from our freezer.  

Did my soup in the slow cooker and it came out very good, everyone enjoyed it; I used the dry beans and ham bone, left from Thanksgiving, use fresh collard greens.  I will go in my favorites recipesawesome.

Last minute decision to make with what I had on hand. Did the quick boil and soak method for the beans. Used a ham bone instead of a hock, and used a large can of collard greens with the juice. Had no bacon, but did use 1 T. bacon grease for the veggies.  Used my own chicken broth I had in the refrigerator. Didn't need any additional salt when all was said and done, but I did add a bit of pepper - and most of us added a few dashes of Tabasco at the table. This stuff was DIVINE!  With cornbread, I think we covered all the traditional NYD foods!  Served 8, generously.  Everyone loved it.  P.S. This stuff seems to really soak up water, but adding additional broth or water as needed?  Not a problem!  My new go-to and EASY New Year's Day meal!

Loved this! I normally make Hoppin John for New Years but decided to try this instead. Family raised eyebrows until they tasted it. Everyone loved it!<br />

Oh, is this good!  I halved the recipe and used leftovers to make the soup.  Ham bone with meat on it, collards, 3 cups homemade chicken broth/1 cup water.  I didn’t have any leftover black eyed peas so I used a can of Hoppin John.  I sautéed the veggies as written then threw it all in the crockpot on low for 5-6 hours.  Tremendously good.  This will be my new tradition.

Slow-Cooker Barbecue Ham and Black-Eyed Peas

low-sodium beef broth

tomato paste

maple syrup

molasses

Worcestershire sauce

spicy brown mustard

chili powder

leek

pork

leaves

black-eyed peas (about 4 cups), thawed

Whisk the beef broth, tomato paste, maple syrup, molasses, vinegar, Worcestershire sauce, mustard and chili powder in a 4-quart slow cooker. Add the leek and set the pork on top; nestle the thyme sprigs in the liquid. Add the black-eyed peas. Cover and cook on low until the pork is fork-tender, 7 to 8 hours, or on high, 4 hours.

Remove the pork to a cutting board and slice. Add up to 1 cup water to the beans in the slow cooker to loosen; serve with the pork. Top with thyme.

This was a good dish, easy to make and different flavors from what I typically make in a slow cooker. I did reduce the molasses to half tablespoon as we are not super fond of molasses, and I was concerned it would be too heavy.

Was very good.  It's on our "going to eat again" list. :)

Thank Oklahoma for this easy, bright and tangy salad. It's made with one of the state's staple crops, black-eyed peas -- or cowpeas as some in the "Sooner State" like to say. With bursts of corn, tomato and pepper, it's a salad that can be served cold or at room temperature, making it perfect for a picnic or tailgate party.

Cowboy Caviar

cider vinegar

jalapeno

honey

black-eyed peas,

corn,

cilantro

scallions, chopped

plum tomatoes,

red bell pepper, stemmed, seeded and chopped

Tortilla chips,

Food Network Kitchen’s Tailgating Oklahoma State Cowboy Caviar.

Whisk together the vinegar, pickled jalapeno brine, honey, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Whisk in the oil to make a smooth dressing.

Add the black-eyed peas, black beans, corn, cilantro, pickled jalapeno, scallions, tomatoes and bell pepper. Toss to coat in the dressing. Season to taste with additional salt and pepper. Cover and refrigerate at least 1 hour to blend the flavors before serving. Serve with tortilla chips for scooping. 

Flavorful, beautiful and healthy. Easy prep and holds nicely on a buffet over time. I’m going to make this a lot

Loved it!! Smoked chicken thighs on the side!

It’s so delicious! I’ve had this before with Italian dressing but the pickled jalapeños in this recipe make it fantastic!

Delicious... A new family favorite.  I added the juice of half a lemon and a fresh avocado.  Yummmm! 

I made it when going to my grandparents house for dipping and it went really fast this was delicious 

On my third time making this recipe. Huge hit. I use whatever beans I have available and the amount of pepper and tomato varies with the color it brings. Might add avocado when serving! So delicious!!!

Black-Eyed Peas with Bacon and Pork

peas peas

vegetable oil

pork shoulder,

bacon,

medium onion, small diced

garlic cloves, sliced

salt

black pepper

cayenne pepper

garlic powder

water

Hot-pepper vinegar,

A bowl of black eyed peas are served with bacon and pork.

If using dried black-eyed peas, put them in a large pot and cover with about 4 inches of water. Soak the peas overnight, then drain the water and rinse. Alternatively, you can "quick-soak" the peas by bringing them and the water to a boil for 2 minutes. After this, remove them from the heat, cover the pot and soak the peas for 1 hour. Then, drain and rinse the peas.

Heat the oil in a large pot over medium-high heat. When the oil is shimmering, add the pork. Sear until the pork is browned on all sides, 4 to 5 minutes. Add the bacon, onion and garlic to the pot and cook, stirring, until the onion and garlic are lightly browned, about 6 to 8 minutes. Add the salt, black pepper, cayenne and garlic powder. Cook until the entire mixture is coated with the spices, about 2 minutes. Pour in the stock and water and drop in the bay leaves. Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 30 minutes.

When the pork begins to fall apart, add the prepared peas to the pot and simmer until the peas are very soft, about 1 to 1 1/2 hours (see Cook's Note).

Taste for seasonings, and add some hot-pepper vinegar, if desired. Discard the bay leaves and transfer the black-eyed peas to a serving bowl.

This is the best recipe and is a meal within itself, especially with corn bread. Everyone loves it.

Great base recipe! I had a package of bacon pieces and some were thick chunks so I didn’t use pork shoulder. I was out of onion so substituted dried onion. And I added paprika and jalapeño hot sauce. It was so delicious! 

I only tend to think about black eyed peas around New Years, so I appreciate the little details in this recipe. 10 out of 10 Neeleys!

https://www.foodnetwork.com/videos/black-eyed-peas-bacon-and-pork-0144310

Bacon and pork combined with black-eyed peas make a savory one-dish meal.

Black-Eyed Peas, Bacon & Pork

Black-eyed Pea Salad

red onion (1/2 medium onion)

red bell pepper

jalapenos

red wine vinegar

garlic

paprika

onion powder

oregano

thyme

Combine the black-eyed peas, crumbled bacon, 3 tablespoons of the reserved bacon fat, and all remaining ingredients in a large bowl, and toss well to combine. Cover and refrigerate for at least 4 hours, or preferably overnight, stirring occasionally.

Allow salad to come to room temperature for 30 minutes before serving. Toss well just before serving.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

(#10 can) black-eyed peas,

red bell pepper,

green bell pepper,

Italian parsley

fresh jalapeno, very finely minced

whole-grain mustard

brown mustard

In a large salad bowl, combine the black-eyed peas, red and green peppers, onions, garlic, parsley and jalapeno. In a medium bowl, whisk together the dressing ingredients. Pour over the salad mixture and toss well before serving. 

Gullah Caviar

hot sauce

peas,

pimentos,

corn kernels

red onion, finely diced

green bell pepper, finely diced

fresh cilantro, chopped

Gullah Caviar | Black Eyed Peas

Whisk together the vinegar, sugar, oregano and hot sauce in a large bowl. Drizzle in the oil while whisking. Add the peas, pimentos, corn, garlic, onion, bell pepper and cilantro to the dressing; season with salt and pepper. Toss until everything is coated. The salad can be served immediately, but is better if it sits for a few hours or overnight.

I made this last night and it was awesome and so refreshing. A nice change from the heavy pasta and potato salads. I only used 1 can of black-eyed peas and it was enough. I highly recommend this recipe.

Super easy and healthy.  I only us 1/4 tsp of Frank's hot sauce.  I don't like spicy/hot.

An easy black-eyed pea salad made with crisp veggies, fresh herbs, and a tangy dressing. Great made ahead for a side dish, light lunch, or even a chip dip!

Black-Eyed Pea Salad (Oil-Free!)

red pepper

English cucumber (about 1 cup diced)

red onion

grape/cherry tomatoes (or 2 roma tomatoes)

parsley

rice vinegar*

stoneground mustard (or Dijon)

Make the dressing: Add all dressing ingredients to a small bowl and whisk to combine.

Rinse and drain black-eyed peas. Add to a medium mixing bowl.

Finely dice red pepper, cucumber, red onion, and tomatoes. Roughly chop parsley. Add to bowl.

Pour dressing over top and toss well to combine.

Enjoy immediately, or chill in the refrigerator for at least an hour to let flavors further combine. Re-stir before serving as some dressing will settle at bottom.

When I think summer, I think succotash! This is a warm, slightly Southern take on my grandmother’s best vegetable dish. It includes all the vegetables she loved from the South.

Keywords: Merguez Sausage, Celery, Onion, Bell Pepper, Garlic, Corn, Fava Beans, Lima Beans, Tomatoes, Lemon.

Summer Succotash

Olive oil,

links merguez sausage (about 1/3 pound)

1/2 cup diced celery

1 medium onion, diced

1/2 red bell pepper, diced

cups canned black-eyed peas

fava beans, thawed

1 1/2 cups frozen lima beans, thawed

2 tablespoons unsalted butter

Kosher salt and freshly ground black pepper

cherry tomatoes, halved

1 tablespoon fresh lemon juice

teaspoon lemon zest

chopped flat-leaf parsley

Heat a large cast-iron skillet over medium heat and coat the bottom with oil. Add the sausages and fry until browned on all sides and cooked through, about 10 minutes. Transfer to a cutting board, reserving the pan. Thinly slice when cool enough to handle, then set aside.

Pour out and discard most of the grease in the pan, but leave behind any bits. Add enough oil to thoroughly coat the bottom. Add the celery, onions and bell peppers and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and cook, stirring frequently, until fragrant, 1 minute.

Stir in the black-eyed peas, corn, fava beans, lima beans, butter, 2 teaspoons salt and 1 teaspoon pepper. Cook, stirring occasionally, until heated through, about 10 minutes.

Add the sausage back to the skillet and cook until heated through. Add the tomatoes, lemon juice, zest and parsley. Serve warm.

This was good but the lima beans and fava beans were still hard after 10 minutes.  I had to cook it an additional 10 minutes, adding nearly a cup of water to get the lima beans cooked.  Next time I make this (and I will because it was very tasty!), I will pre-cook the lima and fava beans before adding them to the pot.  

Made this without the sausage and it was delicious. The lemon makes the veggies refreshing. 

Top 11 black eyed pea recipes from across the web

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Top Tags

Hearty One-Pot Black-Eyed Pea Stew ...

Black-Eyed Pea Salad

Black-Eyed Pea Soup

Slow-Cooker Barbecue Ham and Black-...

Cowboy Caviar

Black-Eyed Peas with Bacon and Pork

Black-eyed Pea Salad

Black-Eyed Pea Salad

Gullah Caviar

Black-Eyed Pea Salad (Oil-Free!)

Summer Succotash

Top 11 black eyed pea recipes from across the web

The most viewed black eyed pea recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hearty One-Pot Black-Eyed Pea Stew ...

Black-Eyed Pea Salad

Black-Eyed Pea Soup

Slow-Cooker Barbecue Ham and Black-...

Cowboy Caviar

Black-Eyed Peas with Bacon and Pork

Black-eyed Pea Salad

Black-Eyed Pea Salad

Gullah Caviar

Black-Eyed Pea Salad (Oil-Free!)

Summer Succotash

The most viewed black eyed pea recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine