This Southern black eyed peas recipe is a New Year's Day tradition. Ready in minutes, these black eyed peas are seasoned with bacon, onions, and garlic. Bring good luck into your new year with this incredibly delicious single serving recipe!
In the south, black eyed peas are traditionally served on New Year's Day. The peas symbolize prosperity. They are said to deliver good luck because they resemble little coins. The swelling of the peas when cooked symbolizes our wealth expanding in the coming year.
I grew up eating black eyed peas along with a side of cabbage and cornbread on New Year's Day and I'm happy to be sharing this simple recipe with you today.
Why This Recipe Works
- It's made with canned black eyed peas for convenience.
- These black eyed peas are so incredibly delicious!
- This recipe yields a small batch of black eyed peas, perfect for one or two people.
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Ingredient Notes
See recipe box below for ingredient amounts and full recipe instructions.
- Bacon: Use 2 strips of bacon.
- Onions and garlic: Finely chopped onions and garlic add quite a lot of flavor to this dish, definitely don't leave them out.
- Black eyed peas: Use 1 (15-ounce) can of black eyed peas, rinsed and drained.
How To Make This Recipe
When my kids were all living at home, I would make a big pot of black eyed peas on the stove and would use roughly a pound of peas. Since I no longer need to cook as much food, I use a much smaller amount. In fact, since I'm making the dish for one person, I find it easier to use this canned black eyed peas recipe instead.
- Begin by cooking together bacon, chopped onions, and minced garlic in a small saucepan.
- Add in the canned black eyed peas and simmer.
Expert Tips
- Leave out the bacon if you'd like to make a vegetarian black eyed peas. Sauté only the chopped onions and garlic in oil before adding the peas.
- This recipe will yield enough for two servings if served with a side dish.
Frequently Asked Questions
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If you would like to use dried beans, you certainly can. You will only need about a quarter cup and the cooking time will be longer. The peas will need to be soaked either overnight or by using a quick-soak method. You can read all about those methods HERE.
After the peas have soaked, rinse and drain them and set the peas aside. Cook bacon and the vegetables in a medium sized pot and add the black eyed peas. Add enough water or broth to the pot to almost cover the peas. Bring to a boil, reduce to a simmer and cover. Cook for 30 to 35 minutes or until peas are tender.
Ways To Use Leftover Ingredients
If you have any ingredients left over from this recipe, you might like to consider using them in any of these single serving and small batch recipes:
- Bacon: Pasta Carbonara, Potato Soup, Baked Beans
- Onions: Beef Stew, Salisbury Steak, Lentil Stew
- Garlic: Chicken Margherita, Buttered Noodles, Garlic Smashed Potatoes
- Black eyed peas: Black Eyed Peas Hummus
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Ingredients
- 2 strips bacon , cut into ½-inch pieces
- ½ cup chopped onions
- 1 clove garlic , minced
- 1 15-ounce can black eyed peas , rinsed and drained
Instructions
- Cook the bacon pieces in a 2-quart saucepan over medium heat until crisp.
- Add the chopped onions and minced garlic and cook for 3 minutes, stirring occasionally.
- Add the black eyed peas to the onions and reduce heat to low. Cook, stirring occasionally for 10 minutes.
- Serve.
Notes
- Leave out the bacon if you'd like to make a vegetarian black eyed peas. Sauté only the chopped onions and garlic in oil before adding the peas.
- This recipe will yield enough for two servings if served with a side dish.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Allison says
I am a Southern girl living in the Northeast & I wanted a quick, simple Black Eyed Peas recipe for New Years Day. This recipe did not disappoint & I would even serve it to my Southern family. We will be enjoying this dish more often for sure! Thanks so much!
Joanie Zisk says
I'm so glad you enjoyed the recipe, Allison. Thank you so much for your feedback.
Hillary says
Tasty way to eat black eyed peas! I loved how fast and easy this was to make.
Joanie Zisk says
I'm so glad you enjoyed them. Thank you so much for taking the time to let me know.
Yolanda says
Hi, the recipe says to rinse and drain the canned beans, do we add any liquid after we add the beans to the sautéed onions etc...?
Joanie Zisk says
No liquid is needed.
Carol says
I added 1/2 cup of chicken broth and some collard greens I had. Loved the pot likker it made and served it over white rice. Yum!
Lucy C Brenner says
It's New Years Eve, and I am having beans for my supper tomorrow. It sounds so good and I am over the rich food.
Back to my simpler lifestyle! I've lost 55 pounds since the start of Covid, and have more to lose, so, back to my low intake, healthier lifestyle!
Teresa M Peeples says
Hi Joanie,
I would like to try this recipe using fresh beans. What amount of beans should I use?
Teresa
Joanie Zisk says
Hi Teresa,
Use 1/4 cup of dried beans and also note that the cooking time will be longer. The peas will need to be soaked either overnight or by using a quick-soak method. You can read all about this method here - https://zagleft.com/quick-soak-beans/ .
After the peas have soaked, rinse and drain them and set the peas aside. Cook bacon and the vegetables in a medium sized pot and add the black eyed peas. Add enough water or broth to the pot to almost cover the peas. Bring to a boil, reduce to a simmer and cover. Cook for 30 to 35 minutes or until peas are tender.
Joanie
Kate says
Soaking your dried peas in beer really improves the flavor!!
Nellie Tracy says
This would be awesome to dip tortilla chips in! Looks so good!
Beth says
Love love this - I am exploring a wider range of beans and grains and black eyed peas are one I haven't yet tried! Love the bacon in this.
Jenny Young says
Yum! This is how I dress up canned green beans. I'll need to try it with black eyed peas too. I think it would also be good served over riced cauliflower.
Joanie Zisk says
I bet riced cauliflower would be perfect with them. Great idea!