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This no-soak Black Eyed Peas Recipe shows you how to make black-eyed peas with cooked ham in the Instant Pot or on the stove. Savor these creamy black-eyed peas for New Year's Day or any weeknight dinner!
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Here's an easy, creamy black-eyed peas recipe we like to make with leftover holiday ham and a few pantry ingredients. This no-soak recipe can be made via stove, oven, or Instant Pot. Everyone needs an easy, scrumptious black-eyed peas New Year's recipe to eat for good luck.
Black eyed peas recipe ingredients
- dried black-eyed peas
- chicken broth (or water)
- ham bone or leftover ham
- dried onion flakes (or onion powder)
- salt and pepper
- bay leaf
Black eyed peas New Year's tradition
Eating black-eyed peas for the new year is a Southern tradition that's believed to bring luck and prosperity in the coming year. I'm not superstitious, but I'll take all the luck I can get. I happen to also love to share food and any excuse to see people on the first day of the new year.
Do black eyed peas need to soak?
It's really not necessary. Dry black eyed peas cook in about an hour without soaking, which is perfectly reasonable. If you cook them in the pressure cooker, they'll cook even faster!
How to cook black eyed peas in the Instant Pot
- Place the inner pot in the Instant Pot base and plug in the unit.
- Add all ingredients to the cooker except for leftover ham or turkey.
- Select the "Manual" function on the control panel and press the "+/-" buttons to display 12 minutes on the LED (or 20 minutes for very soft beans). Toggle the "Pressure" function to set the pressure indicator light to "High Pressure". Allow the cook cycle to run.
- When the cycle is complete, the cooker beeps and the LED display reads "0". Allow the cooker do natural pressure release (NPR) until the 'float valve' drops (about 10 minutes). The cooker then goes into "Keep warm" mode. At this point, you can add any leftover ham to the cooker and let it warm through before serving.
How to cook black eyed peas on the stove
- In a 4½-quart stock pot (with lid), combine black-eyed peas, ham bone or ham hock, dried onion, salt, pepper, bay leaf, and broth (or water).
- Cook over high heat until it reaches a rolling boil for about 5 minutes.
- Reduce the heat to medium-low and simmer the black-eyed peas 60-90 minutes, or until beans are softened to your liking. (optional) Near the end of the cooking cycle, you can add leftover ham or turkey, and kale or spinach to this recipe.
How to cook black eyed peas in the oven
- Preheat oven to 375°F.
- In a 4.5-quart Dutch oven or heavy soup pot with lid, combine black-eyed peas, dried onion, salt, pepper, bay leaf, ham hock, and chicken broth (or water).
- Cover with a heavy lid and bake for 60 minutes. Near the end of the cooking cycle, you can add kale or spinach to this recipe.
- Carefully remove pot to check for doneness; Note: if liquid level has fallen below bean surface, add enough to slightly cover beans if the beans need more cooking time.
- Return covered pot to the oven for 15-30 minutes until beans are fully cooked; carefully remove when done. At this point, you can add any leftover ham to the cooker and let it warm through before serving.
How to serve black eyed peas
Every year on New Year's Day, I serve black eyed peas with Instant Pot Collard Greens and Homemade Cornbread. I love them with my French bread too! Serve black eyed peas with rice, as is quite popular with Hoppin’ John recipes.
Recommended Tools
- chef's knife (to cut ham...or tear in pieces with hands)
- colander
- 6 qt Instant Pot or dutch oven with lid
- measuring cup
- serving ladle
Related posts
If you want to serve black-eyed peas as an appetizer or side dish, check out my Black Eyed Pea Salad, which is very similar to cowboy caviar.
Check out my other post on How to Cook Dried Beans in 2 Hours...and look at the testimonials under the recipe. People swear by this method!
📖 Recipe
Black Eyed Peas Recipe
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Video
Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
- 1 pound Dried Black Eyed Peas, *see footnote for canned or frozen beans
- 6 cups Broth or Water, or more as needed to adjust consistency
- 1 pound Smoked Ham Hock or Ham Bone, or Smoked Turkey Wings or Leg
- ¼ cup Dried Onion Flakes, or ½ large onion, diced
- ½ teaspoon Sea Salt, plus more to taste
- ¼ teaspoon Black Pepper
- 1 Bay Leaf
Optional
- ½ pound Diced Ham or Smoked Turkey, add near the end to keep it tender
Instructions
NOTE: Soaking is NOT REQUIRED for this recipe 🎉
- Add dried BLACK-EYED PEAS, BROTH, HAM HOCK (or SMOKED TURKEY WINGS), DRIED ONION, SALT, PEPPER, and BAY LEAF to your cooking vessel of choice (Instant Pot, stock pot, or Dutch oven).If you're making black-eyed peas with leftover ham or turkey, add it near the end of cooking to keep it tender.
Pick your favorite method
- Instant Pot Method: Secure the lid and set the pressure release valve to sealing. Select Manual or Pressure Cook on HIGH pressure for 12 minutes. Allow a 15-minute natural pressure release, then carefully turn the valve to venting to release any remaining steam.
- Stove Method: Bring everything to a boil over medium-high heat and cook for 5 minutes. Reduce the heat to medium-low, cover, and simmer for 45-60 minutes, stirring occasionally, until the beans are softened to your liking. (Final cook time depends on the size and age of the peas).
- Oven Method: Preheat the oven to 375°F (190°C). With all ingredients in the Dutch oven, cover and bake for 60 minutes, or until the beans have softened to your liking. Check the liquid level occasionally and add more if needed to keep it just above the beans.
Serving and Storage
- Discard the BAY LEAF and remove the HAM HOCK. Shred any meat from the ham hock and return it to the beans and add any extra meat. Taste and adjust SALT by adding more in small amounts as needed.Store leftovers in an airtight container. Refrigerate for up to 5 days or freeze for up to 90 days (longer if vacuum-sealed).
Recipe Notes
Ham bone: Use a ham hock or leftover ham bone (frozen is fine). Remove the bone and any gristle before serving. Bacon: Fry ½ pound bacon and stir it into the beans just before serving. Sautéed onion: Dice ½ medium onion and sauté in 1 tablespoon olive oil at the start of cooking. Sautéed vegetables: Collard greens, carrots, celery, or bell pepper add extra flavor and texture. Hot sauce or Tabasco: Add to taste for heat.
Equipment
- colander to rinse black-eyed peas
- 6-quart Instant Pot for the pressure cooker method
- 4-quart stockpot for the stove method
- 4.5-quart dutch oven for the oven method
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
John Cam says
I haven't tried your recipe yet, but it sounds almost exactly the way I cook BEP, the way my Mom taught me 50 years ago (or so). We frequently had peas or pinto beans when I was growing up, and Mom never soaked either one, and they always turned out delicious. Thank you for dispelling the myth that soaking is necessary!
The Kitchen Girl says
Awww you're so welcome, John 🙂 And I love hearing that you were taught that way...I lovvvve pinto beans like these too! My fav way to cook pintos ... in the oven! Thanks for the feedback and have yourself a happy new year!!!
Al says
I make this black eyed peas recipe every new year. It's delicious, reliable, and couldn't be easier. Thanks for always keeping things easy for me in the kitchen! Happy New Year, KG!
The Kitchen Girl says
Awesome, Al! So glad you are among the many who enjoy the black eyed peas New Year tradition 🙂 Its' one of my favs! Thanks for the feedback
MARY L MAILLOUX says
I made these from beans we grew this year in the garden and threw them together in minutes and used about 6 slices of bacon instead. Had to add more liquid but the taste was DIVINE! Ate them over brown rice and was FANTASTIC flavor! Saved this for more beans over the winter. Will be trying this using other kinds of beans we have!
The Kitchen Girl says
Awesome, Mary! I'm so glad to hear it and happy to inspire your black eyed peas dinner 🙂 Thanks for taking the time to let me know
Natasha says
Thank you for this recipe. I followed your stovetop method and they turned out delicious and took less then an hour.
The Kitchen Girl says
Awesome, Natasha! Glad you enjoyed them...and they are so quick for beans 🙂
Rosalee says
I fixed them stove top in an enamel coated cast iron sauce pan, large.
I used 1/2cup with a 10oz can of chicken broth and McCormick garlic/herb mix (no salt).
I watched them carefully after they began to simmer and had to add abit more liquid (water only).
They were finished in an hour.
I set them aside while I fixed a large mixed green salad to accompany them. I also
served the peas with a slice of blueberry corn bread.
What a marvelous lunch
They were amazing.
So delicious and so simple to fix.
Traci Antonovich says
So glad to hear it Rosalee! Yep, stove method is great too for these. Thanks for stopping by and sharing your experience...much appreciated! 🙂
Tina says
So many options to start the New Year, love it! I never knew that I could cook dried black-eyed peas so quickly in the oven. Great recipe! Thank you!!
Traci Antonovich says
Thanks Tina! Yes, they're so easy and delicious...hope you love them 🙂
Marisa Franca says
I've always wanted to make black eyed peas but I thought that it would take too long to do. Your tips certainly make the whole dish very doable. It may not be New Years but I'm making the black eyed peas this weekend. We already have the ham.
Traci Antonovich says
Woohoo Thanks! You'll love this recipe! And black eyed peas aren't just for New Year's Day either. They're great anytime! 🙂
Carmy says
I love black eyed peas but don't love soaking! This is a great recipe - I love not having to soak and it's a delicious way to start off the new year.
Traci Antonovich says
Thanks Carmy! Hope you love this one 🙂
Debra says
I have never made black eyed peas. I admit, I have been intimidated. You give so many options that all seem so manageable. This is going to be the year I give them a try! THank you.
Traci Antonovich says
Thanks Debra! Hope this is the year for you 🙂
Dana says
Why don't you just "@" me, Traci! I am notorious for forgetting to soak beans, haha! Which is why I usually just opt for canned beans. Because DERP. But look at this. This sounds so cozy and warm and filling. I had no idea about this tradition! We have a new NYE tradition (pajamas and takeout Chinese, haha), but for the following day, we need a tradition. But I'm not waiting a whole year until I make these 😉
Traci Antonovich says
Haha thanks Dana! Hope you love these...I know I do! Happy New Year to you 🙂
Daniela says
Yum! I love black eyed peas, but I have always been afraid to make them at home because I thought they were super time consuming to cook. Now I know that's not true!
Traci Antonovich says
Awesome Daniela...glad to dispel the myth 🙂 Thanks and Happy New Year!
Tracy says
Oh my gosh THANK YOU! This is always what happens to me, I think of wanting to make black eyed peas, but I want them now, I never have the foresight! My daughter LOVES black eyed peas too, which we discovered New Years day this year! Definitely making them again for her this New Years day and now I don't have to worry about soaking them!
Traci Antonovich says
Haha, yep Tracy, enjoy NOT soaking...and Happy New Year to you and yours 🙂
Ann says
Do you think you could double this in an 8qt instant pot
Traci Antonovich says
Hi Ann...well, I don't own that model so I can't speak from experience, but I do know that you will not want to exceed the "max" fill line that's on the inner pot of any cooker. I also don't know if the pressure cooking time is exactly the same across cookers. If you decide to do it, I'll love to hear from you on how it performed 🙂
Gloria says
I love lentils, legumes, beans. This looks like a delicious recipe, and perfect to start some healthy eating in 2019!! I will pick some up next time I am in the grocery store.
Traci Antonovich says
Thanks Gloria! I am right there with you on the legumes and beans...can't get enough! 🙂
Lisa says
Traci - I'm with you -- I'll take all the luck I can get. I make hoppin' john every year for our New Year's dinner -- but I usually buy a few bags of frozen black eyed peas -- because I always forget to soak. Now I know I can do this the day of without the forethought. That's a boon to me. This Hoppin' John looks like a great way to start off the New Year. Wishing you good health and prosperity in 2019!
Traci Antonovich says
Thanks Lisa! I'm so glad to hear you're already on board with the black eyed peas New Year tradition! Bring on 2019! 🙂
Tracy Wilkinson says
Planning on cooking them for the first time in the instant pot. Any reason not to add the ham in during the cooking process to infuse flavor? I've always cooked on the stove top with the ham in it.
Traci Antonovich says
Hi Tracy, I've done this too, but I find that the ham can overcook and become dry. To avoid this, I either add the cooked ham at the end like the recipe suggests, or start the recipe with a ham shank, then remove it after cooking, and add cooked ham to the finished product, which gives the beans a stronger ham flavor. Hope this helps, and thanks so much for hanging out on my page! 🙂
Shinta Simon says
How interesting, I never knew about this New Year 's day tradition! And this technique too. I usually presoak my beans, but this method is new to me. I'd love to give it a try sometime. I can imagine all the flavour from the spices would have infused the beans in the oven. It does sound delicious.
Traci Antonovich says
Thanks Shinta! Yep, hope you can give it a go sometime. I think you'll love it! 🙂
Gabi says
I love the simplicity of this fiber rich recipe, just pop it in the oven and forget it for a while... What do you think Traci, could you use any type of beans for this recipe?
Traci Antonovich says
Thanks Gabi...love hearing that! Yes, you can use this method when cooking beans of any variety.
Gabi says
Thank you for this helpful link, Traci:)
Traci Antonovich says
You're so welcome! 🙂
Katherine Hackworthy says
Such an easy recipe to make a hearty and tasty dish, filled with good luck too. It would be easy to adapt to a vegetarian version too. Ideal for the days you do not want to be cooking in the kitchen for hours on end.
Traci Antonovich says
Thanks Katherine! I've definitely made the vegetarian version of this recipe. It's equally delish 🙂
Lisa Bynum says
We eat black-eyed peas year round in my house, but definitely on New Year's Day too. I need all the luck I can get, right? Pinning this for later, but at some point I ALWAYS forget to soak the beans.
Traci Antonovich says
Thanks Lisa...I'm excited for the next time you forget to soak. You'll love this recipe! 😉
Elaine Benoit says
I'm not sure why I don't eat black-eyed peas more! I love them and now I'm glad I got your recipe so I can put them back in my diet!
Traci Antonovich says
Thanks Elaine! Sounds like a great plan and I'll be glad to be a part of it 🙂
Lisa Huff says
Wow, love how easy this is. It's generally such a long process making black eyed peas!
Traci Antonovich says
Thanks Lisa...I make it every year, and I never soak the beans LOL. Hope you get to try it sometime 🙂
Denisse says
I don't think i have ever made black eyed peas, but your recipe looks so flavorful!
Traci Antonovich says
Thanks Denisse! Yes, this one definitely has ALL the flavor! 🙂
Jessica Formicola says
I love black eyed peas! Can't wait to try this!
Traci Antonovich says
Thanks Jessica...hope you love it!
Marlynn says
Love that it doesn't take long to make. Perfect for New Year's! We always have a New Year's Day party and a friend usually brings the black eyed peas, but I might have to make this
Traci Antonovich says
Thanks Marlynn! Yep, it has saved me numerous times! Every year, to be exact LOL
Kasey says
Delicious recipe! I didn't know this was a tradition for some on New Years, very fascinating! thanks for a quick and tasty recipe
Traci Antonovich says
Thanks Kasey! Yep, it's NYD tradition for good luck. I do it every year 🙂