Susan's Black-Eyed Peas

Side Dish
Soups & Stews

Recipe courtesy of Louisiana Kitchen & Culture

Serves 10 to 12

  • 2 pounds dried black-eyed peas
  • water, as needed
  • 2 large onions, finely chopped
  • 1 large bell pepper, finely chopped
  • 2 ribs celery, finely chopped 
  • 1 bunch green onions, sliced
  • 3 cloves garlic, minced
  • 1½ pounds smoked or baked ham, diced
  • 1 ham bone 
  • 1teaspoon salt (optional) 
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 1/8 teaspoon mace
  • 2 large bay leaves
  • black pepper and cayenne pepper
  • 1/2 cup finely minced parsley (optional)
  • hot cooked rice, for serving

Susan's Black-Eyed Peas

Click image to enlarge


Sort peas for stones and debree and wash. Place in a large Dutch oven and cover with two inches of water. Soak eight hours; drain. Return peas to Dutch oven. Add onions, bell pepper, celery, green onions, garlic, ham, ham bone, salt, basil, thyme, marjoram, mace, and bay leaves. Add water to cover by one inch; stir well. Bring to a full boil over medium-high heat; reduce heat to low. Taste; adjust seasoning with pepper and cayenne.

Simmer gently for one and a half hours, stirring often and adding water as necessary. Taste; adjust seasoning. Simmer an additional 30 minutes or until peas are tender and liquid has thickened. Serve warm over hot cooked rice. Garnish with parsley, if desired.

Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive