How To Cook Fresh Black Eyed Peas From The Garden

Oven baked Black Eyed Peas recipe made from dried beans. Expect the classic deep smoky Southern flavors to elevate this dish, whether you serve it by itself or in your favorite recipes!

southern black eyed peas in a pot with wooden spoon.

I have recently rediscovered my long lost affection for Black Eyed Peas. While I enjoyed this legume countless times growing up, and it's the main ingredient of my all-time favorite Brazilian food Acarajé, somehow the tradition lost its way to my table.

So I decided to waste zero time re-incorporating black eyed peas back into our beans rotation menu, which goes something like this; Instant Pot Black Eyed Peas, then Brazilian Pinto Beans, an occasional Mexican Refried Beans or Instant Pot Mexican Beans and Rice , and this new favorite Southern Black Eyed Peas!

There are countless reasons why you should give black eyed peas (or any beans) a try, but here are a few that I must point out:

beans are healthy, hearty and very filling making it an easy option for a lasting meal
dried beans are typical inexpensive and their long shelf-life allow you to stock up, so you always have something in hand in between grocery trips
one bag of beans yield a large amount of food that you can consume by itself, create other recipes with like soups, and freeze some for later
the nutritional profile of beans is simply the best thing ever; lots of plant protein and fiber, low on fat and great source of calcium, iron, vitamin A, magnesium, zinc and more!
and because beans are complex carbs, which means that it takes longer to digest than simple carbs, making you feel fuller longer.

ingredients for the southern black eyed peas recipe in a pot.

what can I use to flavor beans?

Although different cultures have their own ways to add flavor to beans, generally speaking you would use deep smoky woody spices like cumin, coriander, smoked paprika and bay leaves in addition to garlic, herbs, tomato paste and some type of meat fat like bacon or pork belly.

However, adding a fatty meat isn't a must and you can absolutely make this recipe vegetarian/ vegan and taste just as amazing.

how to make oven baked Southern black eyed peas

What I love about the oven method of cooking beans is that you simply toss everything into the pot and bake!

I also must say that the beans get more deep, smoky and earthy flavors this way.

The oven backed method of cooking beans does not require sautéing or stirring, it's a set and forget kinda meal.

Just a little prepping, such as slicing the veggies and meat, cutting off about one inch off the top of the garlic head and of course, don't forget to soak your beans overnight!

southern black eyed peas recipe in a pot with wooden spoon

black eyed peas recipe in a pot with wooden spoon

If you make this Southern Black Eyed Peas recipe, be sure to leave a comment and/or give this recipe a start rating! Also, don't forget to tag GITK onInstagram for a special shutout and/or a chance of being featured in my newsletter!

Southern Black Eyed Peas Recipe

Oven baked Black Eyed Peas recipe made from dried beans. Expect the classic deep smoky Southern flavors to elevate this dish, whether you serve it by itself or in your favorite recipes!

Prep Time 12 mins

Cook Time 2 hrs 30 mins

Total Time 2 hrs 42 mins

Course: Dinner, Side Dish

Cuisine: Brazilian, Southern

Keyword: Beans, Black-Eyed Peas

Servings: 8 people

Dutch Oven

1 lb dried black eyed peas, soaked overnight
1/2 lb pork belly
1 whole head garlic, trimmed 1 inch off the end
1 small yellow onion, quartered
2 tbsp tomato paste
2 tbsp olive oil
2 bay leaves
1 tsp each, smoked paprika, cumin, coriander
salt and pepper, to taste
7 cups water or broth

Add all the ingredients to dutch oven or oven safe heavy pot with oven safe lid. Give it a quick stir and bake at 350F degrees for 2 – 2 1/2 hours until beans are soft and creamy.
Remove bay leaf and whole garlic head. Peel off the garlic skin and return cooked garlic back to the pot. Press soft garlic against the pot using the back of a wooden spoon and then stir into the beans.
Serve hot. Refrigerate for up to 5 days or freeze for up to 3 months for better flavor.