How To Cook Black-Eyed Peas

Black-Eyed Peas Recipe

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Black-eyed peas cooked with salt pork and jalapeños


  • 1 lb frozen blackeyed peas
  • 4 oz (1/4 lb) salt pork or bacon, diced
  • 12 jalapenos, minced
  • 1 small tomato, diced (about 1/2 c)


  1. Fry the salt pork or bacon in a pot for about 4 minutes until some of the fat is rendered and it’s starting to crisp up.
  2. Add the peas and stir them around to coat in grease.
  3. Add the pepper and tomato.
  4. Add enough water to just cover the peas and slap a lid on that puppy.
  5. Bring to the boil, reduce heat, simmer 45 minutes.
  6. Serve with hot sauce. Them will be the best black-eyed peas you ever put in your mouf.


To Use Dried Peas: Follow the instructions above for 1 pound dried peas, but add twice as much water to cover the peas. Bring to boil, then simmer 1 1/2 hours until very tender and almost falling apart.

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