Black Eyed Pea Stew

This Black-Eyed Pea Stew is a Southern classic that combines creamy, slow-simmered black-eyed peas with tender collard greens, salty diced ham, and a hint of sweet brown sugar.

Why You'll Love this Black Eyed Pea Stew:

• Classic Southern Comfort. Growing up in Memphis, my grandparents made this recipe every holiday and New Years, and now Mr. Garlic & I do the same.
• Savory with a Hint of Sweetness. The combination of diced ham, Cajun seasoning, and brown sugar create a perfectly balanced flavor profile.
• Budget-Friendly Ingredients. This recipe uses inexpensive ingredients but creates enough to feed a crowd or have leftovers for days.

Key Ingredients:

• Dried Black-Eyed Peas: The star of the show. Soak in water overnight to cut down cooking time and improve digestibility.
• Diced Ham: Adds a savory, salty flavor & chewy texture.
• Collard Leaves: These hearty greens have a slightly earthy taste.
• Onion, Celery, & Garlic: Create the aromatic base.
• Chicken Broth: As the black eyed peas simmer in chicken broth, smash a few peas on the side of the pot to release starch. This will help thicken the stew.
• Flavor Additives: A balanced mix of Cajun seasoning, butter, fresh herbs, brown sugar, and white wine vinegar.

Dietary Swaps:

• Gluten-Free: Ensure chicken broth and Cajun seasoning are labeled as gluten free as some brands add gluten additives & stabilizers.
• Dairy-Free: Replace butter with a dairy free version.
• Vegetarian: Omit the ham and swap chicken broth for vegetable broth.
• Vegan: Follow both dairy free and vegetarian instructions.

Recipe Variations:

• Use canned black eyed peas instead of dried. Use two cans of drained and rinsed black-eyed peas. Reduce cooking time by about 15-20 minutes.
• Swap the meat. This recipe is great with browned smoked sausage or shredded rotisserie chicken.
• Make it spicy. Add chopped jalapenos and/or a few dashes of hot sauce to turn up the heat.

Tips & Recipe Notes:

• You can use canned black eyed peas instead of dried. Drain and rinse 2 15 oz cans of black eyed peas and reduce cooking time by 15-20 minutes.
• Pre-soak the peas if using dried. Overnight is best. This softens the peas and reduces the cooking time.
• As peas simmer, mash a few on the side of the pot to thicken the stew.
• Store leftover black eyed pea stew in an airtight container in the fridge for up to 3 days. Pea stew may thicken as it sits in the fridge. To loosen add a splash of broth when reheating.

More Southern-Style Soups & Stews You Will Love:

• Old-Fashioned Tomato & Rice Soup
• Creamy Cabbage & Orzo Stew
• Creamy Shrimp and Corn Chowder
• Sweet & Savory Honey Garlic Cowboy Beans
• (The Best) Slow Cooker Chili
• Slow Cooker Chicken Pot Pie Soup

Recipe

Black-Eyed Pea Stew

This Black-Eyed Pea Stew is a Southern classic that combines creamy, slow-simmered black-eyed peas with tender collard greens, salty diced ham, and a hint of sweet brown sugar.

4.67 from 3 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Main Course, Side Dish, Soup

Cuisine Southern

Servings 8

Calories 220 kcal

Ingredients

  

1x2x3x

• 1 lb dried black eye peas
• 2 tablespoon salted butter
• 8 oz diced ham
• ½ yellow onion diced/about 1 cup
• 3-4 stalks celery thinly sliced/ about 1 cup
• 2 tablespoon minced garlic
• 1 teaspoon Cajun seasoning I used Slap Ya Mama
• 10-12 cups salted chicken broth
• 2 sprigs thyme
• 1 bay leaf
• 8-10 large collard leaves de-stemmed/ about 4 cups
• 2-3 teaspoon light brown sugar
• 1 teaspoon white wine vinegar
• Salt & pepper to taste

Instructions

 

Prepare Black Eyed Peas (if using dried):

• Place peas in a bowl, cover with water by at least 1 inch, and soak in the refrigerator 6-12 hours or overnight. Drain and rinse.

Cook Stew:

• Melt butter in a large pot over medium heat. Add ham, onion, and celery. Cook 4-5 minutes until lightly browned and softened.
• Stir in garlic and Cajun seasoning. Cook 1 minute.
• Add broth, peas, thyme, and bay leaf. Bring to a boil, cover, reduce heat, and simmer 60 minutes, stirring occasionally. Add broth if needed.
• Uncover, mash a few peas to thicken, then stir in collards, brown sugar, and vinegar.
• Simmer uncovered 15-30 minutes until collards are tender and stew thickens. Remove thyme stems and bay leaf. Season to taste and serve.

Notes

• You can use canned black eyed peas instead of dried. Drain and rinse 2 15 oz cans of black eyed peas and reduce cooking time by 15-20 minutes.
• Pre-soak the peas if using dried. Overnight is best. This softens the peas and reduces the cooking time.
• As peas simmer, mash a few on the side of the pot to thicken the stew.
• Store leftover black eyed pea stew in an airtight container in the fridge for up to 3 days. Pea stew may thicken as it sits in the fridge. To loosen add a splash of broth when reheating.
• Nutrition values are an estimate only. 

Nutrition

Calories: 220kcalCarbohydrates: 32gProtein: 11gFat: 12gFiber: 8g

Keyword black eyed pea stew

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