Quick and flavorful, this Black-Eyed Peas Recipe brings a Southern classic to your table in just 30 minutes. Made with frozen peas, smoky bacon, sausage, and peppers, it’s best paired with my Sweet Potato Cornbread for a soul-warming meal.
Black-eyed peas are a staple in Southern cuisine, often enjoyed on New Year’s Day for good luck or as a comforting side dish year-round. My version of this beloved dish is perfect for busy cooks who want all the flavor without spending hours in the kitchen. By using frozen peas and enhancing them with smoky bacon, hearty sausage, and a colorful medley of peppers and onions, you can bring the taste of the South to your table in just 30 minutes. Pair it with my Sweet Potato Cornbread recipe—also available on the blog—for the ultimate Southern meal experience.
Why You’ll Love This Recipe
- Quick & Easy: Ready in 30 minutes, making it perfect for weeknights.
- Flavor-Packed: Smoky bacon and sausage add depth, while peppers and onions bring sweetness and crunch.
- Versatile: Serve as a side dish or enjoy as a main meal with cornbread.
- Budget-Friendly: Frozen peas are affordable and just as delicious as fresh.
Ingredients You’ll Need
- 1 lb frozen black-eyed peas
- 4 slices of bacon, chopped
- 1/2 lb smoked sausage, sliced
- 1 medium onion, diced
- 1 bell pepper, diced (any color)
- 1 tsp onion powder
- 1 tsp garlic powder
- Kosher salt to taste
- 1/4 tsp white pepper
- 1 tsp all-purpose seasoning
- 1 tsp smoked paprika
- 1 bay leaf
- 1 tsp garlic paste
- 1 tsp Better Than Bouillon paste
- 2 cups chicken stock
- 1/4 tsp cayenne pepper or red pepper flakes (optional, for heat)
- Fresh parsley for garnish (optional)
Step-by-Step Instructions
- Cook the Bacon & Sausage: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot. Add the sausage slices and cook until browned. Remove and set aside with the bacon.
- Sauté the Veggies: In the same pot, add the diced onion and bell pepper. Sauté until softened, about 3-4 minutes. Stir in the garlic paste and cook for another 30 seconds, until fragrant.
- Simmer the Peas: Add the frozen black-eyed peas, chicken stock, Better Than Bouillon paste, smoked paprika, onion powder, garlic powder, kosher salt, white pepper, all-purpose seasoning, and bay leaf to the pot. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, stirring occasionally.
- Combine & Season: Stir in the cooked bacon and sausage. Adjust seasoning with salt and pepper if needed. Simmer for an additional 5 minutes to let the flavors meld. Mash some of the peas with a hand blender or spoon to get a thicker consistency if desired
- Serve & Enjoy: Garnish with fresh parsley if desired, and serve hot. Don’t forget to pair this dish with my Sweet Potato Cornbread recipe for a truly soul-warming meal.
New Year Black-Eyed Peas Recipe
Ingredients
- 1 lb frozen black-eyed peas
- 4 slices of bacon chopped
- 1/2 lb smoked sausage sliced
- 1 medium onion diced
- 1 bell pepper diced (any color)
- 1 tsp onion powder
- 1 tsp garlic powder
- Kosher salt to taste
- 1/4 tsp white pepper
- 1 tsp all-purpose seasoning
- 1 tsp smoked paprika
- 1 bay leaf
- 1 tsp garlic paste
- 1 tsp Better Than Bouillon paste
- 2 cups chicken stock
- 1/4 tsp cayenne pepper or red pepper flakes optional, for heat
- Fresh parsley for garnish optional
Instructions
- Cook the Bacon & Sausage: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot. Add the sausage slices and cook until browned. Remove and set aside with the bacon.
- Sauté the Veggies: In the same pot, add the diced onion and bell pepper. Sauté until softened, about 3-4 minutes. Stir in the garlic paste and cook for another 30 seconds, until fragrant.
- Simmer the Peas: Add the frozen black-eyed peas, chicken stock, Better Than Bouillon paste, smoked paprika, onion powder, garlic powder, kosher salt, white pepper, all-purpose seasoning, and bay leaf to the pot. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, stirring occasionally.
- Combine & Season: Stir in the cooked bacon and sausage. Adjust seasoning with salt and pepper if needed. Simmer for an additional 5 minutes to let the flavors meld. Mash some of the peas with a hand blender or spoon to get a thicker consistency if desired
- Serve & Enjoy: Garnish with fresh parsley if desired, and serve hot. Don’t forget to pair this dish with my Sweet Potato Cornbread recipe for a truly soul-warming meal.
Tips for Success
- Use Quality Ingredients: Opt for high-quality bacon and smoked sausage for the best flavor.
- Layer the Seasonings: The combination of onion powder, garlic powder, and smoked paprika enhances the depth of flavor.
- Make It Your Own: Add a splash of hot sauce or a dash of your favorite Creole seasoning for an extra kick.
Perfect Pairing: Sweet Potato Cornbread
No Southern meal is complete without a side of cornbread, and my Sweet Potato Cornbread is the perfect complement to these savory black-eyed peas. The slight sweetness from the cornbread balances the smoky, hearty flavors of the peas, creating a well-rounded, satisfying meal. Find the full recipe for Sweet Potato Cornbread right here on the blog.
Final Thoughts
This quick and flavorful black-eyed peas recipe is proof that you don’t need hours in the kitchen to enjoy a classic Southern dish. Whether you’re making it for a holiday feast or a weeknight dinner, it’s sure to be a hit. Don’t forget to make my Sweet Potato Cornbread to serve alongside it—your taste buds will thank you!
Keyword Tags: black-eyed peas recipe, Southern black-eyed peas, quick black-eyed peas recipe, Southern side dishes, 30-minute meals, frozen black-eyed peas recipe, Sweet Potato Cornbread pairing, easy Southern recipes
