Dave's Georgia Black Eyed Peas

Dave's Georgia Black Eyed Peas

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"Enjoy and serve with Cornbread. "
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16 h 35 m servings 431 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 431 kcal
  • 22%
  • Fat:
  • 25.2 g
  • 39%
  • Carbs:
  • 31.3g
  • 10%
  • Protein:
  • 20.8 g
  • 42%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 1167 mg
  • 47%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Rinse, pick over, and place the peas in a large bowl. Cover with several inches of cool water; let stand 8 hours to overnight.
  2. Pour the water into a large saucepan or soup pot. Add the bouillon cubes and bring to a boil, stirring occasionally to dissolve the bouillon. Stir in the peas, reduce heat, and bring to a simmer.
  3. Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.
  4. Melt the butter in the pan with the bacon grease; cook and stir the onions until they begin to turn brown at the edges, about 10 minutes. Stir the onions and cooking fat into the peas; add the crumbled bacon, ham, and salt and pepper to taste. Simmer the peas over low heat for 8 hours, stirring every hour.


  1. 86 Ratings

Most helpful positive review

I have never left a review on anything, but MAN these peas were that good. I used the recipe as written except I halfed it can only cooked it 4 hours due to less ingrediants and they were am...

Most helpful critical review

I like my peas in a thick juice and this was kind of watery. I used an oval-shaped slow-cooker so maybe I didn't need as much water as the recipe called for. They were done in 4 hours too. The p...

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I have never left a review on anything, but MAN these peas were that good. I used the recipe as written except I halfed it can only cooked it 4 hours due to less ingrediants and they were am...

This is a really great recipe. I halved it. Really flavorful not too salty. I had already fried some bacon so I just cut up 6 strips of bacon and added them to the peas and I added 2 tbsp of u...

Very tasty. I made some variations, only because I cook with what i have on hand. Didn't have bacon but used bacon grease. Also sauteed some carrots, celery and garlic with the onions and spr...

Made these again this year. I only substituted the chicken bouillon for beef. Because chickens and other fowl move backward as they eat, that's not want you want for the new year. :0)

My whole life we have always been made to eat black eyed peas on New Years day, and I have always hated them! My parents would always just open a can of black eyed peas, heat them in the microw...

Holy wow this was fantastic. The only difference is I didn't start the night before so I boiled the BEPs then let it soak for 4 hours. Changed the water and followed the rest of the recipe as in...

Dave.. I'm from Savannah, Georgia and we always used hog jowl with our peas. I have mine ready as well as greens for money.

Amazing! I was afraid of black eyed peas until this recipe! I'm pretty good at pinto beans, butterbeans and awesome at black beans, but was never able to make a good tasting pot of black eyes p...

Made Dave's black eyed pea recipe and it was fabulous. Best tasting peas I have evr eaten.

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