Black-eyed peas are a staple food in many Southern U.S. states and are eaten traditionally on New Year’s Day for good luck. They have a mild, earthy flavor that pairs well with a variety of seasonings and ingredients. Deciding what to serve alongside black-eyed peas can be tricky since they are so versatile. Here are some serving suggestions for making the most of this nutritious legume.
Meat
Hearty meats complement the creamy, satisfying texture of black-eyed peas. Smoked and cured pork like ham hocks, bacon, and sausage are traditional pairings. Slow-cooked or braised pork shoulder also goes nicely with black-eyed peas. Other meats like roasted chicken, beef brisket, turkey legs, or meatloaf can turn black-eyed peas into a hearty main dish.
Meat Choices
| Meat | Preparation Suggestions |
|---|---|
| Ham hocks | Simmer with peas for flavor |
| Bacon | Chop and saute as a topping |
| Smoked sausage | Slice and brown before serving |
| Pork shoulder | Braise or shred for pulled pork |
| Chicken | Roast chicken thighs or drumsticks |
| Beef brisket | Shred or chop smoked brisket |
| Turkey legs | Braise and serve whole |
| Meatloaf | Make mini meatloaves |
Vegetables
Leafy greens, onions, peppers, and tomatoes add freshness, color, and contrasting flavors to black-eyed peas. Collard greens, kale, spinach, and cabbage are traditional pairings. Onions and bell peppers can be sauteed as a quick veggie side. Diced tomatoes add a pop of brightness. Cornbread, corn on the cob, or roasted root vegetables like carrots or sweet potatoes also make excellent accompaniments.
Recommended Vegetables
| Vegetable | Preparation Tips |
|---|---|
| Collard greens | Saute with onions and broth |
| Kale | Massage with lemon and olive oil |
| Spinach | Saute quickly with garlic |
| Cabbage | Shred and make coleslaw |
| Onions | Saute chopped onions |
| Bell peppers | Saute strips for veggie mix |
| Tomatoes | Dice and mix in fresh |
| Cornbread | Bake in cast iron skillet |
| Corn on the cob | Boil, grill, or roast corn |
| Root vegetables | Roast carrots, sweet potatoes, etc. |
Seasonings and Condiments
Black-eyed peas take well to being simmered in flavorful liquids and benefit from seasoning. Chicken or vegetable broth imparts savory depth. A ham bone or bacon adds a smoky, salty element. Onion, garlic, and pepper flakes add aromatic flavor. Bay leaves and thyme provide earthy notes. Acidic components like vinegar, tomatoes, and hot sauce brighten up the peas’ flavor. BBQ sauce, mustard, and ketchup are also fair game as condiments for dressing up black-eyed peas.
Seasoning Ideas
| Seasoning | How to Use |
|---|---|
| Chicken broth | Simmer peas in broth |
| Ham bone | Add to pot for flavor |
| Onion | Saute with peas |
| Garlic | Saute with peas |
| Bay leaves | Simmer with peas |
| Thyme | Add fresh or dried |
| Pepper flakes | Add spice to taste |
| Vinegar | Splash in apple cider vinegar |
| Hot sauce | Dash in Texas Pete or Tabasco |
| BBQ sauce | Stir in sweet or vinegar-based |
| Mustard | Mix in yellow or Dijon mustard |
| Ketchup | Squirt in as desired |
Breads and Grains
Hearty breads and grains make excellent vehicles for scooping up black-eyed peas. Cornbread is the quintessential pairing, ideally made from a cast iron skillet for crispy edges. Biscuits, hushpuppies, and corn muffins are other classic Southern bread choices. Rice or grits can stretch peas into a filling meal. Simple breads like garlic toast or slices of crusty baguette help sop up the flavorful pot likker broth.
Bread and Grain Pairings
| Bread/Grain | Serving Suggestions |
|---|---|
| Cornbread | Bake in preheated cast iron skillet |
| Biscuits | Make drop biscuits or roll out |
| Hushpuppies | Deep fry spoonfuls of cornmeal batter |
| Corn muffins | Bake in muffin tin |
| Rice | Cook white or brown rice |
| Grits | Simmer until creamy |
| Garlic toast | Toast bread, rub with garlic |
| Crusty bread | Slice fresh baguette |
Pot Likker Broth
The flavorful broth left over from cooking black-eyed peas is called pot likker. This highly seasoned liquid is full of nutrients that have simmered out of the peas, meat, and aromatics. Pot likker can be served as-is like soup or used to moisten cornbread. Dip bread in for added flavor and enjoy this byproduct of cooking black-eyed peas.
Serving Pot Likker
| Method | Instructions |
|---|---|
| As soup | Ladle pot likker into bowls |
| Over rice | Spoon likker over cooked rice |
| With cornbread | Moisten and soften cornbread with likker |
| As sauce | Use as gravy for meats and veggies |
| For dipping | Provide bowls and bread for dipping |
Sides and Salads
Cool, crunchy sides and salads balance the comforting warmth of black-eyed peas. Tangy vinegary coleslaw provides contrast. A spinach salad with red onion and bacon is a crowd-pleaser. Potato salad, broccoli salad, baked beans, and macaroni and cheese are more substantial choices. Fresh veggie crudites or pickles work well too.
Recommended Sides and Salads
| Side/Salad | Ingredients |
|---|---|
| Coleslaw | Shredded cabbage, carrot, vinegar dressing |
| Spinach salad | Baby spinach, red onion, bacon, vinaigrette |
| Potato salad | Potatoes, mayo or vinegar dressing, onion, egg |
| Broccoli salad | Broccoli, mayo or yogurt dressing, cranberries |
| Baked beans | Navy beans, onion, brown sugar, bacon |
| Macaroni & cheese | Elbow pasta, cheese sauce, breadcrumb topping |
| Veggie crudites | Carrots, celery, cucumber, ranch dip |
| Pickles | Dill pickles, pickled okra, pickled veggies |
Desserts
Something sweet following a savory peas and pot likker meal provides the perfect finish. Classic Southern desserts like pecan pie, sweet potato pie, peach cobbler, or banana pudding are natural pairings. A moist cake like caramel, red velvet, or pound cake also hits the spot. Homemade cookies like chocolate chip, oatmeal raisin, or cowboy cookies give a down-home ending.
Dessert Pairings
| Dessert | Serving Suggestions |
|---|---|
| Pecan pie | With freshly whipped cream |
| Sweet potato pie | Dust with cinnamon |
| Peach cobbler | With vanilla ice cream |
| Banana pudding | Made with vanilla wafers |
| Caramel cake | Moist layered cake with caramel icing |
| Red velvet cake | With cream cheese frosting |
| Pound cake | Dust with powdered sugar |
| Cookies | Chocolate chip, oatmeal, cowboy cookies |
Drinks
Wash down a hearty meal of black-eyed peas and sides with flavorful drinks. Iced tea, lemonade, and colas are classic Southern beverage choices. A fruity sangria, punch, or negroni cocktails add fun. Cold beer like lager, pale ale, or wheat pairs nicely too. Drink some milky kefir, buttermilk, or a shake made with vanilla ice cream for richness.
Beverage Pairings
| Beverage | Details |
|---|---|
| Iced tea | Sweetened or unsweetened |
| Lemonade | From fresh squeezed lemons |
| Cola | Classic Coke or Pepsi |
| Sangria | Red wine, fruit, brandy |
| Fruit punch | Hawaiian punch or fruit juice blend |
| Negroni | Gin, vermouth, Campari |
| Beer | IPA, lager, wheat beer |
| Kefir | Cultured milk drink |
| Buttermilk | Smooth and tangy |
| Milkshake | Blended ice cream and milk |
Conclusion
Black-eyed peas are endlessly versatile and pair well with a variety of flavors. Hearty meats, fresh or cooked veggies, seasoned pot likker, crispy cornbread, cooling salads and sides, and sweet desserts and drinks round out a delicious peas-focused meal. Use these serving suggestions as inspiration to create your own perfect accompaniments when making black-eyed peas.