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Southern-style Black-eyed Peas | Magnolia Days

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


  • 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


  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.