Photo: Iain Bagwell; Styling: Buffy Hargett
Hands-on Time
15 Mins
Total Time
8 Hours
Makes 4 to 6 servings

For convenience, look for a 12-oz. package of sliced salt pork from Hormel. You'll need three slices.

How to Make It

Step 1

Rinse and sort peas according to package directions. Place peas in a large Dutch oven; cover with cold water 2 inches above peas, and let soak 6 to 8 hours (or see “Quick-Soak” method below). Drain peas, and rinse thoroughly.

Step 2

Bring salt pork and 1 qt. water to a boil in Dutch oven over medium-high heat; reduce heat to medium-low, and simmer 30 minutes. Add peas, onion, next 2 ingredients, water to cover, and, if desired, jalapeño pepper. Bring to a boil over medium-high heat. Cover, reduce heat, and cook, stirring occasionally, 1 hour to 1 hour and 30 minutes or until peas are tender and liquid thickens slightly. (Uncover after 1 hour to allow liquid to evaporate, if necessary.) Season with salt and pepper to taste.

Step 3

Quick-Soak Black-Eyed Peas: Place peas in a Dutch oven; cover with cold water 2 inches above peas. Bring to a boil; boil 1 minute. Cover, remove from heat, and let stand 1 hour. Drain peas, and rinse thoroughly. Proceed as directed in Step

Ratings & Reviews

Debrachilds's Review

January 02, 2014

sheraphics's Review

May 30, 2013
New Year's Day staple

steponme's Review

January 01, 2012
Followed recipe, except, I used a smoked turkey neck instead of the salt pork and a put a bay leaf in the pot while it simmered; delicious!

Layla1's Review

January 01, 2012
I saw this in this month's Southern Living magazine. The recipe looked really yummy so I thought I would add this dish to my New Year's spread. Excellent call, I might add. I am not a black-eyed pea fan, but I thoroughly enjoyed this dish. My husband had seconds, and proclaimed that this dish will always be a part of our New Year's meal. My only change to the dish is that I used 1/2 a large onion, because my husband is not an onion fan (he didn't know the onion was in there; all of the flavors mesh well). I also used Smithfield salt pork.