Photo: Johnny Autry; Styling: Leigh Ann Ross
Hands-on Time
15 Mins
Total Time
1 Hour
Serves 4

Serve over hot cooked long-grain white or brown rice. Frozen black-eyed peas are economical and available year-round, but in the summer months, you can use fresh shelled peas, if you prefer.

How to Make It

Step 1

Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan using a slotted spoon, reserving drippings in pan. Crumble bacon.

Step 2

Add onion to drippings in pan; sauté 4 minutes, stirring occasionally. Stir in broth and the next 5 ingredients (through greens); bring to a boil. Reduce heat, and simmer for 55 minutes or until peas are tender, stirring occasionally and skimming as necessary. Stir in vinegar. Ladle about 1 1/3 cups pea mixture into each of 4 bowls; top evenly with crumbled bacon.

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Ratings & Reviews

Gail's review

January 23, 2018
I make this regularly as my husband and i both love it!  I use collars and canned blackeyed peas, adding the peas after the collards are almost cooked. I use more bacon because it is soooo good crumbled on top. We serve it on white or brown rice with pepper vinegar, as suggested. (Texas Pete makes a pepper vinegar sauce, and most stores here carry it, including WalMart.)

ksjhawk99's Review

April 14, 2013
This is a family favorite! Tried it when I was pregnant and trying to fit in a lot of greens for the iron. I use cider vinegar (don't have/can't find pepper vinegar) and local, natural bacon (not pumped full of water like commercial brands - it's more meaty and smoky). Have also subbed other greens as needed though they require more tweaking since they can be more bitter.

Qymberly's Review

March 11, 2013
This recipe is ok. I do think more bacon and addtl seasonings would help. I also used collard greens because that is what the grocery store had. Not my favorite, but with some tweaking it is a solid recipe.

koriander's Review

January 03, 2012
This was a very good black eyed peas & greens recipe. I made it for Christmas and New Year's Day, with a few changes. Instead of 2 slices of bacon, I used about 8 slices (half the pack?), left the bacon in the pan when I sauted the onions and cooked the greens. ALso, I added a pinch of sugar to take away the sometimes bitterness of the greens. I used mustard greens and added a couple dashes of hot sauce. Everyone enjoyed this version of the greens. The Christmas batch I made was too spicy since I didn't have pepper vinegar so I subbed 2 Tbs hot sauce. My brother and I loved it everyone else said it was too hot. So, don't substitute hot sauce for pepper vinegar! Or, if you do use hot sauce instead, don't use the full 2 tbs, ha ha. I would definately make it again.

SuzanneM's Review

January 01, 2012
Very tasty. Served for a New Year's Day supper, as many consider black-eyed peas a good-luck food for the new year. I added garlic powder and celery salt, and broth made from simmering a ham bone in place of the water. This added a little more depth to the broth. Served over rice, with a green salad. Easy, home-y, and quite tasty. Would definitely make again.

John's Review

January 03, 2016
I did a quick version of this recipe.  Used instant brown rice, canned black-eyed peas, and real bacon bits (and instead of the bacon grease, I sauteed the onions in canola oil).  I dialed down the water 50% and the broth 25% due to the canned peas not absorbing as much water, but it was still on the watery side.  Tried mixing in some starch water to thicken it up, but that didn't help much.  Nevertheless, I ended up with a tasty, healthy meal.  My store didn't have pepper vinegar, so I just got some roasted garlic/red wine vinegar and added a few taps of red pepper flakes.  A little bit of spiciness goes well with this dish.  I also added some minced garlic because.......garlic.