Easy Black Eyed Peas

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Here’s an easy black eyed peas recipe: made two ways! Try them creamy as a side dish, or cook them up for salads and dips. Either way, they’re absolutely delicious.

Are you a lover of black eyed peas? This mighty legume is full of plant-based protein and nutrients, and it can be eaten in so many different ways. You can usually find black eyed peas canned at the grocery store, but it’s cheaper and tastier if you cook them from dried!

Here’s my favorite versatile black eyed peas recipe: you can cook them until they’re just tender for salads and dips like Texas caviar, or make them into this creamy, smoky side dish. You choose!

Why You’ll Love This Black Eyed Peas Recipe

Black eyed peas are not really not peas at all: they’re beans! They’re part of the legume family with black beans, chickpeas, and peas. You might first think of them as the cuisine of the American South, but they originated in Africa and are eaten all over the world.

A popular black eyed peas recipe in the US is as a lucky New Year’s Day tradition: Hoppin’ John, a dish with rice and pork. But there are so many other ways to serve them, like dips and salads. This black eyed peas recipe is versatile enough to be served two ways:

Creamy side dish: The creamy side dish is my favorite: the black eyed peas break down into a creamy sauce that tastes rich and smoky. No bacon needed. It’s so delicious!
Cooked for use in salads or dips: You can also use this recipe as a guide for how to cook black eyed peas for salads and dips. You’ll cook the beans for a shorter time and drain, then use them in dip recipes like Texas caviar or salads like black eyed pea salad.

How to Cook Black Eyed Peas (Basic Method)

Here’s the basic method for how to cook black eyed peas (or go to the recipe):

Place 1 pound dried black eyed peas in a large pot with broth, water, and salt.
To use in salads: Cook 40 to 50 minutes until just tender, then drain.
To serve as a creamy side dish: Cook 55 to 60 minutes until very tender and starting to break down. Add the garlic, smoked paprika, oregano, onion powder, and butter, and stir vigorously the water in the pot until it turns into a creamy sauce.

Alternate Method: Instant Pot

Got a pressure cooker? This black eyed peas recipe is even easier in the Instant Pot! It makes for even more tender, creamier beans. The cook time is slightly less than stovetop, and it’s a totally hands off method. Go to Instant Pot Black Eyed Peas.

Flavor Secrets for Seasoning

If you make the side dish version of this black eyed peas recipe, here are a few more notes about making the creamy sauce:

There will be extra liquid: this creates the sauce! When the peas are done cooking, you’ll notice quite a bit of liquid left in the pot. As you stir, the beans will break down and form a creamy sauce.
The secret flavors: garlic, oregano, onion powder and smoked paprika. These spices add big flavor. If you can, try to find smoked paprika: the smoky undertone it adds is irresistible. If not, you can substitute standard paprika.
A little extra butter takes it over the top. These black eyed peas taste great on their own, but to amp the flavor even more, add a little butter.

Storage Info

If you cook the black eyed peas and keep them whole for salads and Texas caviar, you’ll only use a portion of them. Here’s how to store the remaining peas:

Refrigerator: Store the leftovers in the refrigerator for 3 to 5 days.
Freezer: Freeze for up to 8 months. Place the drained black eyed peas into a sealable storage container like a mason jar. It’s helpful to freeze them in 1 ½ cup increments, which equals 1 15-ounce can.

Dietary Notes

This black eyed peas recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.