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Southern-Style Black Eyed Peas


Southern-Style Black Eyed Peas

Black eyed peas are a staple in the South, often cooked on the stove on low heat with a piece of pork shoulder or bacon thrown in for flavor. In this version of classic Southern-style black eyed peas, I’ve substituted turkey bacon for a leaner to create a healthier version. 


  • 1 lb. flash frozen or pre-soaked black-eyed peas
  • 3-5 slices of turkey bacon cut into squares
  • 2 small red onions, chopped
  • 4 garlic cloves, minced
  • 1 Tbl. dried oregano
  • ½ tsp. black pepper
  • 2 tsp. sea salt
  • Parsley leaves for garnish


  1. Pre-heat oven to 375 degrees; once pre-heated cook turkey bacon for 12 – 16 minutes until they are done, but still tender.
  2. While bacon is in the oven, heat large pan to medium-high heat to cook garlic, onions, oregano, and black pepper.  Sautee for 5 – 10 minutes until onions are translucent.
  3. Next, add peas and 5 cups of water to the saucepan. Bring to a boil. 
  4. In a glass baking dish add peas, water, veggies, and turkey bacon.
  5. Place baking dish in the oven (still at 375) for 50 – 70 minutes. Check periodically until peas are tender.  

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