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Southern-style Black-eyed Peas for #SundaySupper

April 7, 2013 By Renee 35 Comments

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Southern-style Black-eyed Peas | Magnolia Days

Money is tight for a lot of folks these days. So many are watching their budgets closely and cutting spending. One of the ways I have been able to cut expenses is to cook at home more often. Going out to eat adds up even if it is only a couple of times a week. Getting back to basics is important. One of those basic recipes I have always enjoyed is Southern-style Black-eyed Peas.

Dried peas and beans are a staple in the South. They are inexpensive and make a filling contribution to a meal. Sometimes the meal is the peas or beans. A one pound bag of dried black-eyed peas cost about $1 and makes 8 to 10 servings (or more if you stretch it). Additional cost is for salt pork or bacon to flavor it although it is not necessary. A 12 ounce package of salt pork is about $3.50 and you only use 8 ounces of it. There is a tiny bit more cost with water, salt, and pepper. In total it is less than $5.00 for the whole batch.

To soak or not to soak? That was the question. I usually soak beans and peas overnight like for pinto beans or minestrone soup. I’ve heard black-eyed peas can be made without soaking. I wanted to be sure so I went directly to my experts; my mom and my mother-in-law. Both prepared them the same way. They do not soak them overnight. They both cook them low and slow for about 2 hours. They both use salt pork (also called fatback or streak-o-lean). After consulting with the experts, I knew I would have a winning recipe to share. Oh, and both serve them with chopped onions or chow chow on the side.

Are you looking for more budget friendly recipes? The talented Sunday Supper bloggers have plenty to share. Take a look at these low cost yet highly delicious recipes:

Starters, Soups, and Salads

  • Lentil Soup {Linsensuppe} from The Not So Cheesy Kitchen
  • Gado-gado from The Urban Mrs.
  • Ramping Up Instant Ramen from girlichef

Main

  • Salmon Lasagna from Blueberries and Blessings
  • Kadun Pika from The Foodie Army Wife
  • Mushroom and Artichoke Quiche with Red Pepper Puree from Hezzi-D’s Books and Cooks
  • Pasta Carbonara from The Girl in the Little Red Kitchen
  • San Francisco Special Breakfast Burritos from Gourmet Drizzles
  • Chicken Divan from Simply Gourmet
  • Chicken and Brown Rice with Veggies and Mushrooms from Daily Dish Recipes
  • The Cod Puffs War {Duelo de Buñuelos de Bacalao} from My Cute Bride
  • From the Pantry Peanut Noodles from Supper for a Steal
  • Pasta Puttanesca from Juanita’s Cocina
  • Hawaiian Grilled Cheese from Home Cooking Memories
  • Slow Cooker Pork Carnitas from I Run For Wine
  • Browned Butter Pasta with Collards from Momma’s Meals
  • Turkey and Acini Di Pepe Skillet from Cindy’s Recipes and Writings
  • Golden State Gourmet from Crazy Foodie Stunts
  • Buffalo Chicken Dip Quesadillas from Chocolate Moosey
  • Tonkatsu {Pork Cutlet} from Damn Delicious
  • Tarka Dal {Spicy Curry Lentils} from Food Lust People Love
  • Kung Pao Tofu from Ninja Baking
  • Roasted Honey Mustard Chicken from Mama’s Blissful Bites
  • Four-Cheese Risotto with Turkey Italian Sausage from The Weekend Gourmet
  • Chicken with Sauteed Asparagus and Lemons from The Lovely Pantry
  • Salvage-Your-Vegetables Frittata from Daddy Knows Less

Sides

  • English Baked Beans from Small Wallet, Big Appetite
  • Southern-style Black-eyed Peas from Magnolia Days
  • Classic Macaroni and Cheese from The Skinny Chick Can Bake!!!
  • Baked Beans from What Smells So Good?
  • Hearts of Palm Mix Rice from Basic N Delicious

Drinks and Desserts

  • Skinny Cinnamon Dolce Frappe from Peanut Butter and Peppers
  • Portuguese Rice Pudding {Arroz Doce} from Family Foodie

How do you cut back on food expense? Do you grow your own vegetables or cook more at home? Buy in bulk? Share your secrets in the comments below…

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Announcing the Food & Wine Conference sponsored by Sunday Supper!It’s being held July 19th – 21st in beautiful, sunny Orlando, FL. It’s a must for food bloggers. Check it out by clicking here → Food & Wine Conference

Southern-style Black-eyed Peas | Magnolia Days
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Southern-style Black-eyed Peas

A recipe for black-eyed peas prepared Southern-style with salt pork. A budget friendly recipe for a side dish to go with pork, chicken, or beef.
Course Side Dish
Cuisine American Southern
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Author Renee

Ingredients

  • 1 pound dried black-eyed peas 16 ounces
  • 8 cups water
  • 1/2 pound sliced salt pork* 8 ounces
  • 2 teaspoons salt
  • 1 teaspoon pepper

Instructions

  1. Rinse peas in a colander. Pick out and discard any discolored peas along with any small stones.
  2. Add all the ingredients to a large pot. Over medium heat, bring to a simmer (do not let get to a hard boil). Turn the heat to low or medium-low to maintain a slow simmer. Partially cover and cook until the peas are tender, about 2 hours. Check occasionally and add more water if needed. Remove and discard salt pork. Serve immediately. Optional serving condiment/topping: Chopped onion or chow chow.

Recipe Notes

*You can omit salt pork for a low-fat version. You can also substitute bacon if salt pork is not available.

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Filed Under: Side Dish Tagged With: peas, recipe, side dish

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Comments

  1. The Ninja Baker says

    April 7, 2013 at 3:48 am

    LOVE learning about Southern classics, Renee. Thank you for contacting the experts about soaking the beans. I’ve soaked beans overnight before for soup. But it’s nice to know I can simply slow cook for 2 hours…And I can boast that I’m doing it the traditional Southern way!

    =)

    Reply
    • Renee says

      April 10, 2013 at 2:01 pm

      Most beans do require an overnight soak. Black-eyed peas are an exception.

      Reply
  2. Paula @ Vintage Kitchen says

    April 7, 2013 at 6:47 am

    I don´t think I ever had black eyed peas. Certainly not for new year´s when it´s so hot here. It sounds like the perfect budget side dish Renee! Legumes are so versatile, I love them.

    Reply
  3. Stacy says

    April 7, 2013 at 9:04 am

    I don’t soak my black-eyed peas either, Renee. I think they are somehow less tough than other beans so it’s not necessary. We eat these every New Year’s Day for luck too. My grandmother always made the chow-chow but since she died, I have been at a complete loss. Okay, not really, since I do have her recipe but, dear God, it makes gallons of the stuff. Maybe I need to think about scaling it back and making an attempt.

    Such a simple recipe but so delicious! Thanks for sharing.

    Reply
    • Renee says

      April 10, 2013 at 1:59 pm

      I also want to make chow chow. My parents made those big batches too. Perhaps this summer I will.

      Reply
  4. Lane @ Supper for a Steal says

    April 7, 2013 at 9:27 am

    I love black eyed peas, but the only time I get them is on New Years or is we are at a restaurant. I really need to make them more often. I bet your recipe is perfect.

    Reply
  5. Jen @JuanitasCocina says

    April 7, 2013 at 9:28 am

    I absolutely adore black eyed peas! I love the simplicity and flavors in them…just yum!

    Reply
  6. Liz says

    April 7, 2013 at 9:36 am

    Such a simple, economical yet delicious dish! Thanks for sharing, Renee!

    Reply
  7. Jennifer @ Peanut Butter and Peppers says

    April 7, 2013 at 9:50 am

    I have to admit, I’m kind of lazy when it comes to beans, I never bought them raw, always in a can, but I think I’m going to try them raw! Thank you for sharing a great recipe!

    Reply
    • Renee says

      April 10, 2013 at 1:58 pm

      I admit I do cheat occasionally with canned beans. However, the ones made from dried beans are so much better because of cooking them with salt pork or a ham bone or other flavorings.

      Reply
  8. Heather @girlichef says

    April 7, 2013 at 9:53 am

    My husbands favorite go-to dishes include some sort of bean or legume, and this is one I know he’d happily devour! I don’t know why I tend to cook black-eyed peas for the first month of the year and then forget about them for the other 11. I need to remedy that!

    Reply
    • Renee says

      April 10, 2013 at 1:57 pm

      They really are so popular for New Year’s and then get forgotten. Well, not at my house. We have them all the time.

      Reply
  9. Wendy (TheWeekend Gourmet) says

    April 7, 2013 at 10:27 am

    Maybe it’s time for me to try blackeyed peas again…before my Southern Card is revoked :)! I never liked them growing up, but many things I didn’t like as a kid are now my favorites as an adult. You’ve given me great inspiration…

    Reply
    • Renee says

      April 10, 2013 at 1:57 pm

      Thanks Wendy! You wouldn’t believe how many foods I love now that I would not eat when I was a kid.

      Reply
  10. Family Foodie says

    April 7, 2013 at 11:12 am

    I always soak… it’s how my mom made beans so …. that is how I always do it. Your photography improves every week… beautiful!

    Reply
    • Renee says

      April 10, 2013 at 1:56 pm

      I soak all the other beans and peas except these.

      Reply
  11. [email protected] says

    April 7, 2013 at 11:56 am

    This is one of my favorite comfort meals! BTW, I love this theme! I keep going from blog to blog and everything looks so delicious, yet inexpensive.

    Reply
    • Renee says

      April 10, 2013 at 1:55 pm

      Thanks Kate and I am loving the theme too. Such yummy inexpensive recipes.

      Reply
  12. Beate says

    April 7, 2013 at 12:03 pm

    I think we would do very well in the South 🙂 Love black eyed peas, actually anything with beans. Yum!!! Thank you so much for sharing the expert opinions on the whether to soak or not soak the black eyed peas.

    Love this recipe, Renee.

    Reply
    • Renee says

      April 10, 2013 at 1:54 pm

      Thanks Bea! I love going to my experts for their guidance on cooking.

      Reply
  13. Diana @GourmetDrizzles says

    April 7, 2013 at 3:23 pm

    Ok, ok, so I’ve lived in the South now (for years) and have never tried Black-eyed Peas. They are sooo cute, and the fact that these have salt pork, makes me wonder even more where they’ve been all my life!!! Thanks for sharing. Lovely photo, too!

    Reply
    • Renee says

      April 10, 2013 at 1:54 pm

      You must take that extra step and try some black-eyed peas. You are in the South after all so embrace it!

      Reply
  14. Lyn @LovelyPantry says

    April 7, 2013 at 5:00 pm

    I’ve used black eyed peas in my Rice & Peas before. I didn’t have to soak it overnight, just a few hours. I usually buy my peas in the can to save me some precious time. I’m really liking this recipe, Renee. I think southern style cooking is awesome!

    Reply
    • Renee says

      April 10, 2013 at 1:53 pm

      I totally agree that Southern style cooking is awesome.

      Reply
  15. Laura | Small Wallet, Big Appetite says

    April 8, 2013 at 7:25 am

    So black-eyed peas are one of the only legumes I haven’t cooked with. But I inherited a bag from a friend who moved abroad so I have been wondering what to do with them. I am going to give this a try.

    Reply
    • Renee says

      April 10, 2013 at 1:52 pm

      Thanks Laura! I’m sure once you make them you will want to again and again.

      Reply
  16. Anita at Hungry Couple says

    April 8, 2013 at 8:18 am

    I’ve actually never tried black eyed peas but I love beans in general and am always looking for new recipes. It certainly looks delicious!

    Reply
    • Renee says

      April 10, 2013 at 1:52 pm

      You simply must try black-eyed peas. Go for the home-cooked ones. The canned ones are okay just not the same.

      Reply
  17. Katherine G says

    April 8, 2013 at 10:15 am

    Haven’t had black eyed peas in years. Still a huge fan of them. This is an awesome recipe.

    Reply
  18. Sarah says

    April 8, 2013 at 1:50 pm

    Funny how something so simple can be so delicious!

    Reply
  19. Conni @FoodieArmyWife says

    April 8, 2013 at 2:55 pm

    Beautfully simple 🙂

    Reply
  20. Cindys Recipes and Writings says

    April 8, 2013 at 4:54 pm

    In love black-eyed peas, Renee. Thanks for reminding me about them.

    Reply
    • Renee says

      April 10, 2013 at 1:51 pm

      You are welcome Cindy!

      Reply
  21. Brandie (@ Home Cooking Memories) says

    April 13, 2013 at 4:46 pm

    I’ve never cooked with salt pork, but very curious about it now. These sounds really quite wonderful…and even better that they are budget friendly.

    Reply
  22. Megan says

    April 13, 2013 at 4:54 pm

    YUM! One of my all time favorites and I grew up on a recipe very similar to this one.

    Reply

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