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Canned black-eyed peas make this dish of Southern black-eyed peas quick and easy. It’s a simple recipe that takes just minutes to fix and is perfect for a New Year’s Day lunch or dinner. Plus, black-eyed peas are said to bring good luck when eaten on New Year’s Day! The peas purportedly represent “coins,” which signify prosperity in the coming year. Feel free to add greens to your menu, as they are said to resemble folding money!
You don’t have to wait for New Year’s Day to enjoy this dish—it’s quick and easy enough to fix for any busy weekday meal. Serve them with cornbread and rice, or pair them with your favorite Southern mains.
What You’ll Like About This Dish
Ready fast. Canned black-eyed peas make this a true 15–20 minute recipe.
Big flavor, simple ingredients. Bacon drippings, onion, and ham bring instant Southern richness.
Perfect for New Year’s. Serve as a good-luck dish or add to a holiday menu.
Easy to scale. Double the batch for gatherings or potlucks.
Ingredient Notes
- Canned black-eyed peas: No draining needed — keeping some liquid adds body and flavor.
- Bacon drippings: Adds a smoky richness; substitute butter or olive oil if preferred.
- Onion: Softens quickly and builds the base flavor.
- Cooked ham: Leftover holiday ham or thick-cut deli ham both work well.
- Cayenne pepper: Optional but adds a gentle kick.
- Red or sweet onion: Fresh sliced onion gives a clean, crisp garnish.
Steps to Make Quick Black-Eyed Peas With Ham
- Drain only the top liquid from the canned peas; keep most of the liquid.
- Heat the bacon drippings in a skillet over medium heat.
- Cook the onion until slightly softened.
- Add the ham and cayenne and cook briefly until the onions are translucent.
- Add the peas and their remaining liquid.
- Bring to a simmer and cook until the liquid reduces.
- Garnish with sliced onion and serve warm.
Tips for Quick Black-Eyed Peas With Ham
- If you don’t have bacon drippings, butter or olive oil will still make a flavorful base.
- For creamier peas, lightly mash a spoonful or two in the skillet as they simmer.
- Adjust the thickness by simmering longer or adding a splash of broth.
- Use smoked sausage instead of ham for a bolder, smokier flavor.
Recipe Variations
- Add greens for body. Stir in a handful of chopped collard greens, kale, or spinach during the last few minutes of cooking for extra color and nutrition.
- Smokier version. Use a bit of chopped smoked sausage or a spoonful of smoked paprika to deepen the flavor.
- Spicy black-eyed peas. Add jalapeño, crushed red pepper flakes, or a splash of hot sauce for heat.
- Creamy peas. Mash some of the peas into the liquid for a thicker, creamier consistency similar to stewed peas.
- Vegetarian version. Use butter or olive oil in place of bacon drippings and stir in a dash of liquid smoke for depth.
Serving Suggestions
- Serve with cornbread, biscuits, or skillet bread to soak up the savory juices.
- Add a scoop of hot cooked rice for a classic Southern plate.
- Pair with pork chops, fried chicken, collard greens, or ham steaks.
- Spoon leftovers over baked potatoes or mashed potatoes for an easy next-day meal.
- Choose a simple green salad or coleslaw to balance the richness.
How to Store
Refrigerate: Store in an airtight container for 3 to 4 days. The flavors deepen as they sit.
Freeze: Freeze up to 2 months. Thaw overnight in the refrigerator.
Reheat: Warm gently on the stovetop with a splash of broth or water to loosen the sauce.
Quick Black-Eyed Peas With Ham
Ingredients
- 2 16-ounce cans black-eyed peas
- 1 tbsp bacon drippings or vegetable oil
- 1 cup chopped onion
- 1 ½ cups ham, diced, about 8 ounces
- ⅛ to ¼ tsp cayenne pepper (optional)
- Kosher salt and freshly ground black pepper, to taste
- Thinly sliced red onion (optional), for garnish
- Freshly baked cornbread (optional), for serving
Recommended Equipment
Instructions
- Drain one can of black-eyed peas completely and leave the other undrained.2 16-ounce cans black-eyed peas
- Heat the bacon drippings or oil in a saucepan over medium heat.1 tbsp bacon drippings or vegetable oil
- Add the onion and cook for about 2 minutes, stirring frequently, or until slightly softened. Add the diced ham and cayenne, if using, and continue to cook for 3 to 4 minutes, until the onions are translucent.1 cup chopped onion | 1 1/2 cups ham | 1/8 to 1/4 tsp cayenne pepper (optional)
- Add both cans of black-eyed peas to the pan, including the liquid from the undrained can. Bring to a simmer, then lower the heat to medium-low and cook for about 10 minutes, or until the liquid is reduced by about half. Taste and season with salt and pepper to taste.
- Garnish the black-eyed peas with thinly sliced onion and serve with freshly baked cornbread if desired.Thinly sliced red onion (optional) | Freshly baked cornbread (optional)
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
