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Camellia Brand
Southern Blackeye Peas cooking in a dutch oven

Southern Blackeye Peas

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  • 1 (1-pound) package Camellia Brand Blackeye Peas
  • 2 tablespoons olive oil
  • 8 ounces ham, diced
  • 6 thick-cut slices bacon, cut in 1/4-inch strips
  • 1 large onion, chopped (about 1 1/2 cups)
  • 1 red bell pepper, chopped (about 1 cup)
  • 3 stalks celery, chopped (about 1 cup)
  • 4 cloves garlic, chopped
  • 4 cups chicken stock
  • 2 cups water
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
Serving Size:
1 cup


  1. Rinse and sort blackeyed peas.
  2. Heat olive oil in a large Dutch oven over medium high heat. Add ham and bacon.
  3. Cook stirring occasionally until browned, about 10 minutes.
  4. Add onion, bell pepper and celery, sauté for 3 minutes, or until onions are slightly translucent.
  5. Add garlic and cook 1 minute more.
  6. Add blackeye peas, stock, water, pepper, and cayenne, and bring to a boil.
  7. Reduce heat, cover, and simmer until peas are tender, about 75 minutes.
  8. Serve with Easy Pan Fried Pork Chops and Southern Collard Greens.

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