how to cook frozen black eyed peas

Here's how to make perfect black eyed peas from fresh or frozen, Southern style, just like Grandma (or Cracker Barrel) would serve.

Black Eyed Peas are a Southern Tradition

Whether you eat black eyed peas once a year (New Year's Day is the tradition) or often, knowing how to make them perfect~every time~is super helpful. We Southerners tend to eat these peas throughout the year, especially when serving turnip greens and cornbread. I make these often, and I've never had them fail~not once!

perfect black eyed peas

Fresh or Frozen Black Eyed Peas Work Best

Just before New Year's Day, you'll see shelves piled high with dry black eyed peas for pennies on the dollar. I've made many batches of black eyed peas from dried, but I never feel that they turn out the best. I prefer fresh or frozen. The texture just turns out better for me. Dried peas require soaking, which is an unnecessary "to do" unless you just like using dried.

First Make the Seasoning for Black Eyed Peas

The seasoning mix that I use to make my black eyed peas taste great includes chopped onion, bacon (and bacon fat), beef broth, and some seasonings. The first step is making the seasoning, typically in the same pan you will use to simmer the peas (see my saucepan in the photo). If you have an Instant Pot, you can use it also.

Add flavor with broth, bouillon, and stock.

I like to add a variety of broth/stock to give flavor to these peas. For a milder flavor, use chicken or vegetable broth. For a richer flavor, use beef. Here are several options for adding flavor with broth/stock.

Better Than Bouillon Base. This is a thick, concentrated paste that adds deep rich flavor. You can add a teaspoonful to the pot if you have enough liquid to dissolve it. You can also boil water, add the bouillon, and stir for a homemade broth taste.
Bouillion cubes. I keep chicken and beef cubes on hand to crumble into peas and beans when they need flavor. Knorr is the brand I like, but there are myriad options.
Bone broth. Bone broth is more concentrated with flavor and nutrients than regular broth and stock. It has protein and calcium and is the best choice for a healthy broth. I always try to keep small cartons on hand to add to peas and beans.
Stock and broth. The old tried and true Swanson broth and stock will do the job; however, it is much richer when mixed with some of the other options listed above.

Next Cook Peas Until Tender

Whether you use this method of a stovetop saucepan or an Instant Pot, the key is to keep cooking until peas are desired tenderness. Also, make sure to keep adding liquid (broth or water) to the peas as they cook, or they will dry out. The broth/liquid is what breaks them down and makes them tender and flavorful.

How to Make These Black Eyed Peas in An Instant Pot

You can follow this recipe as written (using the same ingredients) except instead of cooking the peas in a saucepan, you can use an Instant Pot. The main things you adjust are liquid (broth and water) and time. I explain how to adapt this recipe to an Instant Pot in the video below. I also include the full recipe for the Instant Pot black-eyed peas below.

Make Peas Ahead of Time

Peas are the perfect make-ahead side dish, especially since they taste as good or better a day or two after cooking. To serve them, you simply reheat them on the stovetop.

Follow the recipe below for perfect peas every time. My favorite ways to serve black eyed peas are alongside Fall-Off-the-Bone Baby Back Ribs, Best Ever Mac & Cheese, and Jalapeño Pimento Cheese Cornbread.

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Ingredients

1-1/2 lbs fresh or frozen black eye peas
1/2 cup chopped onion
2 garlic cloves, minced
1 tsp garlic powder
salt & pepper to taste
3-4 strips bacon, diced into pieces
1 TB EVOO or canola oil
2 TB sugar
1 tsp beef flavored Better Than Bouillon (or 1 beef bouillon cube)*notes
1 -2 cans chicken broth or bone broth (lower sodium is best)

Instructions

On medium heat, saute chopped bacon in hot oil.
When bacon is mostly cooked, add chopped onion.
Saute onion until soft; add garlic for last minute of sauté.
Add garlic powder, sugar, salt & pepper; stir well.
Add beef stock and crumbled bouillon cube; bring to rolling boil.
Add peas to pot; add broth to go 1" above peas. Add water if more liquid needed.
Bring mixture to a boil.
Reduce to simmer; cook for 2 hours or until peas are tender, adding more broth or water as needed.

Notes

You can add broth/base "to taste" rather than following a set amount. I usually toss in a bouillon cube, a tablespoon or so of Better Than Bouillon (dissolved in cup of boiling water), and a can of broth. Just have enough liquid to cover the peas and enough seasonings to flavor it as rich as you like!

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 207 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 5mg Sodium: 443mg Carbohydrates: 29g Fiber: 8g Sugar: 8g Protein: 12g

Ingredients

1-1/2 lbs fresh or frozen black eye peas
1/2 cup chopped onion
2 garlic cloves, minced
1 tsp garlic powder
salt & pepper to taste
3-4 strips bacon, diced into pieces
1 TB EVOO or canola oil
2 TB sugar
1 tsp beef flavored Better Than Bouillon (or 1 beef bouillon cube)*notes
1 -2 cans of chicken broth or bone broth

Instructions

Set Instant Pot on saute.
Heat EVOO in the pot along with bacon pieces.
When bacon begins to brown, add the onion.
Cook until the onion begins to caramelize.
Add chicken broth and bouillon cube).
Fill water to make liquid just above peas.
Pressure cook on high for 30 minutes.
When pressure cooking stops, allow slow release.
Leave peas in IP until time to serve.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 177 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 6mg Sodium: 393mg Carbohydrates: 23g Fiber: 6g Sugar: 6g Protein: 10g