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Black-eyed peas with tomatoes

Black-Eyed Peas with Tomatoes

Course: Side Dish or Entree
Cuisine: Southern
Keyword: Black-eyed peas, New Year's Eve
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 10 people
Calories: 267kcal
These Blacked-Eyes Peas with Tomatoes are a real knock out. They stay just fine in the fridge for a day or so (just re-heat on the stove), or freeze up to 2 months. They are delicious and bring you good luck! Doesn't get much better than that!
Print Recipe


  • 3 slices thick Applewood smoked bacon roughly chopped
  • 1/4 cup yellow or white onion chopped
  • 5 cups dried black-eyed peas 2 lbs
  • 8 cups chicken stock or vegetable stock, or water
  • 2 cups cherry tomatoes halved
  • 1 cup green onions chopped, plus extra for garnish
  • 2 bay leaves
  • 3 to 4 tsp Kosher salt to taste
  • 1 tsp freshly ground black pepper


  • In a large heavy-duty pot (a Dutch oven works well), cook bacon over medium heat until crisp.
  • Remove with slotted spoon, and let cool. Set aside and reserve rendered bacon fat in the pot.
  • Add chopped onion and cook until soft, about 3 to 4 minutes.
  • Add peas and 4 cups stock (or water) to pot. Bring to a boil over medium-high heat.
  • Reduce heat to medium-low and add tomatoes, 1/2 cup green onions, bay leaves, 1 tsp of salt and pepper, each. 
  • Simmer until peas are tender, approximately 1 1/2 to 2 hours, stirring occasionally, and adding more stock, when necessary.  Don't let the beans ever get too dry, there should always be some liquid present. 
  • Season with more salt, to taste.
  • Remove bay leaves, and discard.
  • Serve in warm bowls and sprinkle with bacon and remaining 2 tablespoons green onion.



Calories: 267kcal