Black Eyed Peas Recipe

ladle of black eyed peas over instant pot on green background

5 from 48 votes

This flavorful black eyed peas recipe shows you how to cook black eyed peas without soaking using the Instant Pot, stove, or oven method. They're juicy, tender, and ready in under an hour.

Prep Time5

Cook Time45

Total Time50

Course: Main Course, Soup

Cuisine: American

Diet: Gluten Free

Servings: cups

Calories: 256kcal

Author: Traci

Equipment

colander to rinse black-eyed peas
measuring cups and spoons
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
stirring utensil

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).

Video

Notes

Using canned or frozen black-eyed peas: Reduce the broth and cooking time by about half. You may need to adjust both.

Soaking is optional: This recipe is written for non-soaked black-eyed peas. If you soak the beans, reduce the cook time by half, and reduce the broth so it sits just above the beans; maintain that level during cooking for the stove or oven method.

Timing: Cook time can vary by bean age, so check for doneness and add more time as needed.

What to serve with black-eyed peas: Serve black-eyed peas with cornbread, French bread, collard greens, or salad.

FLAVOR ADD-INS

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.

Nutrition