Easy Black-Eyed Peas Recipe

BySydney Dawes December 27, 2020February 13, 2021 Updated onFebruary 13, 2021

Eating black-eyed peas on new years day is an old southern tradition said to bring prosperity and good luck in the new year. My southern-inspired recipe for black-eyed peas is quick and easy. Enjoy this classic comfort food with a slice of homemade cornbread for the perfect addition to this New Year’s Day meal.

What to Love About This Recipe

The flavor in my new years day blackeye peas recipe comes from the spices, not pork.
Also, I never presoak my beans, I think it’s an unnecessary step and it’s easier to just cook a little longer. You may prefer the presoak method and I understand, so please proceed as comfortable. 🙂

Black-eyed Peas Recipe Ingredients

1 tablespoon butter
2 tablespoons onion, chopped
1 celery rib, diced
1 large tomato, diced 0r 3/4 cup canned tomatoes
1/2 cup dried black-eyed peas
2 cups chicken broth
1 cup water
1 teaspoon Cajun spice blend
3/4 cup spinach, canned
Salt and pepper, to taste

Dried Black eyed peas: pick through the beans and pick out any stones, then rinse. *See the note below if you want to use canned beans.
Butter: you can substitute olive oil or vegetable oil.
Onion: brown, white, or yellow onion.
Celery: you can also substitute a couple of sprinkles of dried celery seed.
Chicken broth: I use Better Than Bouillon, and instead of 1 teaspoon per 8 ounces of water, I use 1 teaspoon dissolved in 12 ounces of water.
Spinach: use canned or frozen.
Cajun spice blend: you can buy a premixed version or mix your own. My spice blend contains; paprika, black pepper, cayenne, garlic powder, and a touch of cinnamon.
Tomato: you can use canned or fresh diced tomatoes. My preference is to use the small Campari tomatoes, which always seem to be perfectly ripe.

Can I use Canned Black Eyed peas?

Using Canned Black eyed peas: Using canned beans is a real-time saver and they taste great. Drain and rinse the canned black-eyed peas. Saute the onion, celery, and tomato in a skillet, add about 1/4 cup of chicken broth or water and add the peas, spinach, and spices Simmer for about 10-15 minutes. Easy PEASy, corny pun intended. 🙂

Recipe Instructions

(Note: please see the recipe card at the bottom of the post for the complete written instructions.)

Pick out any pebbles and rinse the black-eyed peas. Leave the peas in a measuring cup and pour boiling water over them. They will swell slightly.
In a 2-quart pot, melt the butter and saute the onion, celery, and tomato for 3-4 minutes. My 2.25-quart french oven is perfect for making small batches of soups and beans.
Drain the blackeyed peas and stir together with the sauteed onion, celery, and tomatoes, for about 1 minute.

Pour in 2 cups of chicken broth and 1 cup of water, and bring to a boil over medium-high heat. Lower heat and simmer and cover with the lid slightly ajar.

Continue simmering until the broth starts to turn creamy and the beans are soft about 2 hours. Stir occasionally, and add more liquid as needed.
Next, add the canned spinach and a teaspoon of the Cajun spice blend and continue cooking uncovered for 15-20 minutes.

Serve with a slice of homemade cornbread

Recipe FAQ’s

Do you cook beans covered or uncovered?

Bring the beans to a boil then reduce the heat to a simmer and reduce the heat to low for a gentle simmer. For a firmer bean, cook uncovered. For a creamier bean, cook covered with the lid slightly ajar for steam to escape.

What do you serve with blackeye peas?

Steamed cabbage and blackeye peas go together like peas and carrots.
A slice of cornbread on the side is the perfect compliment.
Serve the blackeye peas over rice.

Did you make this recipe? I would love it if you left a comment or review! Be sure to sign up for the email list and follow “A Weekend Cook” on Pinterest and my Facebook page.