This black-eyed peas recipe balances savory, smoky, and tangy flavors to create a versatile side dish that works for weeknight dinners or holiday gatherings.
Table of Contents
- Easy black-eyed peas recipe
- Black-eyed Peas with Roasted Peppers Recipe
- Ingredients for black-eyed peas
- How to make black-eyed peas
- How to serve black-eyed peas
- Storage
- Frequently Asked Questions
- More side dish recipes
- Latest Recipes
Easy black-eyed peas recipe
In Southern tradition, black-eyed peas are considered a lucky food to eat on New Year’s Day. My husband’s family always includes peas, cabbage, and ham in their New Year’s meal—a trio meant to bring prosperity and good fortune.
I didn’t appreciate black-eyed peas at first, but now I enjoy them, especially when they have a bright splash of vinegar and a bit of heat. Roasted peppers and tomatillos add depth and acidity, making the dish lively and satisfying.
For this recipe I mince a variety of peppers, roast them with chopped tomatillos, then stir them into canned black-eyed peas seasoned with a touch of sugar and apple cider vinegar. I simmer the mixture briefly so the flavors meld and the sauce reduces slightly, then serve the peas over white or brown rice.
This straightforward recipe is ideal for New Year’s Day or any time you want a comforting, flavorful side.
Black-eyed Peas with Roasted Peppers
Ingredients
- 1 cup minced peppers
- 1 cup tomatillos, chopped
- 15.5 oz canned black-eyed peas with bacon
- 1/2 tsp sugar
- 1 tbsp apple cider vinegar
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Heat oven: Preheat the oven to broil and move the rack to the top position.
- Prep: Line a baking sheet with foil. Spread the minced peppers and chopped tomatillos in an even layer.
- Broil: Broil for about 10 minutes, stirring once halfway through, until the peppers and tomatillos are lightly charred and tender.
- Simmer: Combine the canned peas (with their liquid), roasted peppers and tomatillos, sugar, vinegar, salt, and pepper in a large pot. Heat over medium-high until the mixture simmers, then reduce the heat and simmer 10–15 minutes until the sauce thickens to your preference.
- Serve: Spoon the peas into bowls or over rice and enjoy.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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Ingredients for black-eyed peas
- Minced peppers: Use a mix you like—jalapeño, serrano, Anaheim, poblano, red bell, or similar—for heat and depth.
- Chopped tomatillos: Adds tangy, citrus-like brightness.
- Canned black-eyed peas with bacon: Convenient, smoky, and already seasoned; a time-saving choice.
- Sugar: Balances acidity and savory flavors.
- Apple cider vinegar: Brightens the dish and cuts richness.
- Salt and black pepper: To taste.
See the recipe card above for exact servings and measurements.
How to make black-eyed peas
- Heat oven: Preheat to broil and place the rack near the top.
- Prep: Line a baking sheet with foil and spread the minced peppers and tomatillos evenly.
- Broil: Roast for about 10 minutes, stirring once, until tender and slightly charred.
- Simmer: Combine the roasted vegetables with the canned peas and seasonings in a pot. Bring to a simmer and cook 10–15 minutes until the sauce reduces slightly.
- Serve: Dish up the peas and enjoy hot.
How to serve black-eyed peas
Spoon the peas into bowls or serve over rice. Garnish with sliced green onions and a dash of hot sauce for brightness and color.
They pair well with collard greens, pork chops, smoked turkey, or simply as a stand-alone side.
Adding this dish to your New Year’s tradition is an easy and tasty way to celebrate.
Storage
Store leftovers in an airtight container in the refrigerator for 3–5 days. Freeze for up to 6 months; thaw and reheat gently.
Frequently Asked Questions
Reheat on the stovetop in a small pot over low heat until warmed through, or microwave in 30-second bursts, stirring between intervals.
Try sweet onion, garlic, diced tomatoes, smoked paprika, fresh herbs, bay leaf, or a pinch of cayenne to customize the flavor.
Yes. Combine ingredients in a slow cooker and cook on LOW for 6–8 hours or HIGH for 3–5 hours. Watch the texture so the peas don’t become too soft.
You can, but dried peas require soaking overnight and longer cooking. If you use dried peas, simmer them with a ham hock, bacon fat, or a touch of liquid smoke for added smokiness.
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- Pancetta Kale Stuffing
- Jimbo’s Baked Beans
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