Black Eyed Peas

Course: Soup
Cuisine: American
Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours
Servings: 12
Calories: 299 kcal


  • 1 lb dried black-eyed peas sorted
  • 8 cups water
  • 4 cups water
  • 1 tbsp plus 1 tsp salt divided
  • 3 cloves garlic large, halved
  • 2 bay leaves place in cheesecloth and tie
  • 2 carrots peeled and large diced
  • 2 onions medium, large diced
  • 2 ribs celery diced
  • 1/2 cup bacon drippings or lard
  • 2 smoked ham hocks or meaty ham bone
  • 1/2 tsp black pepper finely ground


  1. Day before serving, place dry beans on counter and sort to remove any stones.
  2. In a large Dutch oven or stock pot, cover the black-eyed peas with 8 cups of water and one tablespoon of the salt. Let beans soak overnight.
  3. Drain beans and place back in stock pot with 4 cups fresh water. Set aside.
  4. In a separate pan, sauté the onions, carrots and celery on medium low in bacon grease for about 15 minutes until soft. Add to the pot of beans along with the garlic, bay leaves and ham hocks. Bring to a boil, reduce the heat to medium-low, and simmer gently until the beans are tender but not mushy, 2 to 2 1/2 hours. Remove the ham bone or hocks, cut off the meat; dice and place back in the pot. Remove and discard the bay leaves. Season with pepper and remaining teaspoon of salt.
  5. Serve with hot sauce and freshly baked cornbread.

Recipe Notes

Created by Mary Merola for use in the Function Junction Culinary Studio

Nutrition Facts
Black Eyed Peas
Amount Per Serving
Calories 299 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 5g 25%
Cholesterol 33mg 11%
Sodium 677mg 28%
Potassium 562mg 16%
Total Carbohydrates 25g 8%
Dietary Fiber 4g 16%
Sugars 3g
Protein 15g 30%
Vitamin A 34.3%
Vitamin C 3.3%
Calcium 6.2%
Iron 19.7%
* Percent Daily Values are based on a 2000 calorie diet.