These Southern-style Black-Eyed Peas with ham, bacon and collard greens are a hearty and delicious meal that will have you going back for seconds.
Traditionally eaten on New Year’s Day to bring luck, they’re so good that you’ll want them all year long.
Sometimes, a simple pot of beans can be so satisfying. We have great recipes for Navy Beans and Cannellini Beans, and our Puerto Rican Habichuelas and Greek Butter Beans have amazing international flavors.
Today’s black-eyed peas recipe is our best version of a Southern staple.
Why This Recipe Works
- Flavorful Ingredients: The combination of savory bacon and ham adds a rich, meaty depth to the dish. The black-eyed peas absorb these flavors, while the collard greens contribute a pleasant, earthy note.
- Nutritional Balance: Black-eyed peas are an excellent source of protein and fiber, making this dish both nutritious and filling. The addition of plenty of veggies boosts the vitamin and mineral content.
- It’s Budget Friendly: Any kind of beans or legumes, especially dried, are great for making a hearty dinner without breaking the bank. For more ideas, check out our collection of favorite cheap dinner ideas.
- Versatility and Convenience: The recipe is quite adaptable. You can adjust the seasoning to your liking, and it can be served in different ways. Plus, you can cook it in a slow cooker or on stove top.
You can find exact measurements in the recipe card at the end of the post. Here is what you will need:
- Black-Eyed Peas: The star of the dish. We are using dried peas, but we’ll also give you directions for canned.
- Aromatics: Onion, carrot, celery and garlic.
- Chicken Broth: Provides the cooking liquid for the peas, enriching them with savory depth. Using low sodium allows better control over the saltiness.
- Creole Seasoning and Thyme: Big flavor boosters. We recommend homemade Creole Seasoning, it’s much better than store bought.
- Bay Leaves and Sage: These herbs add subtle layers of flavor. The sage is optional, but we had some leftover from our Christmas turkey, and it goes great here.
- Bacon and Ham: These add so much flavor. If you only have one or the other, simply double the amount.
- Collard Greens: A Southern staple that brings a mildly bitter, earthy taste and a nice contrast in texture.
Crockpot Black-Eyed Peas Recipe
1. Prep the Black-Eyed Peas: Rinse and sort the peas, then soak them overnight in cold water. After the overnight soak, drain the peas.
2. Initial Cook: Toss the peas in a slow cooker with all remaining ingredients except the meats and collard greens. Cover and cook on low for 4 hours.
3. Add Meats and Greens: Stir in the ham, bacon and collard greens. Cook on low for 4 more hours.
4. Finalize and Serve: Remove bay leaves, taste and adjust for salt and pepper. Serve with cornbread, or over rice.
Stove Top Directions
If you’re in a hurry, you can have these black-eyed peas on the table in under an hour.
Sauté the onion, carrots and celery in a little bit of olive oil until they start to soften up, about 5-10 minutes, then add the garlic and cook for 1 minute.
Add drained black eyes, chicken broth, herbs and seasonings. Bring to a low boil and simmer for 20 minutes.
Add in the meats and greens. Cook for 10-15 more minutes, or until the peas are softened to your liking.
Can I Use Canned Black-Eyed Peas?
Absolutely. Canned black-eyed peas, cooked on stovetop, is your quickest option. Simply sauté the aromatics as described above, then stir in drained peas and all remaining ingredients, but use only 1 cup of chicken broth instead of four.
Bring to a simmer and cook for about 15-20 minutes.
Leftovers and Storage
These black-eyed peas make great leftovers, and are perfect for meal prep. Refrigerate them in an airtight container for 3-4 days. Reheat on stove top over medium heat, or in the microwave, with a splash of additional water.
They also freeze well in an airtight container for 2-3 months. Just thaw overnight in the fridge the day before eating.
- Soaking the Peas: If you forget to soak the peas overnight, you can do a quick soak by boiling them for a few minutes and then letting them sit for an hour off the heat.
- Fresh vs. Dried Herbs: If you’re using dried thyme instead of fresh, remember that dried herbs are more potent. Use about a third of the amount.
- Collard Greens: If you can’t find fresh collard greens, frozen ones work just fine. Just thaw and drain them before adding to the pot.
- Consistency Check: If the dish is too thick for your liking, you can add a bit more broth or water. If it’s too thin, let it cook with the lid off for a while.
Ring in the New Year with these great slow cooker black-eyed peas. I don’t know if they really bring you luck, but they sure taste great!
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For more great meals, check out our hand picked collection of Dinner Ideas for Tonight. Until next time…
Southern Black-Eyed Peas, on our Gypsy Plate… enjoy!
- 1 pound dried black-eyed peas
- 1 small onion, diced
- 1 large carrot, diced
- 1 stalks celery, diced
- 4 cloves garlic, finely chopped
- 4 cups low sodium chicken broth
- 2 Tbsp Creole seasoning
- 1 Tbsp fresh thyme (or 1 tsp dried)
- 2 bay leaves
- 2 fresh sage leaves
- 4 slices bacon, fried and crumbled
- ½ pound ham, cubed
- 4 cups fresh collard greens
- salt, to taste
- pepper, to taste
Slow Cooker Method
- Place black-eyed peas in a large colander and thoroughly rinse them, discarding any small rocks or shriveled peas.
- Transfer the peas to a large pot and fill the pot with water. Allow to soak overnight, then drain.
- Place the drained black-eyed peas in a slow cooker along with onion, carrot, celery, garlic, chicken broth, Creole seasoning, thyme, bay leaves and sage. Mix well, cover, and cook on low for 4 hours.
- Stir in bacon, ham and collard greens. Again cover and cook for an additional 4 hours.
- Remove bay leaves. Taste and adjust for salt. Serve with cornbread or over rice.
Stove Top Method
- Soak black-eyed peas according to steps 1 and 2 above.
- In a large pot, sauté the onion, carrots and celery in 1 tablespoon of olive oil until they start to soften up, about 5-10 minutes, then add the garlic and cook for 1 minute.
- Add drained black eyes, chicken broth, herbs and seasonings. Bring to a low boil and simmer for 20 minutes.
- Add in the meats and greens. Cook for 10-15 more minutes, or until the peas are softened to your liking.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 426Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 32mgSodium 1774mgCarbohydrates 59gFiber 14gSugar 7gProtein 36g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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