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Hot and Spicy Black-Eyed Peas

Hot and Spicy Black-Eyed Peas are a popular New Years dish. These black-eyed peas have lots of smokiness from bacon and a little liquid smoke plus some heat from a jalapeno and chili powder.

Hot and Spicy Black-Eyed Peas


There’s a long tradition in the South for eating Black-Eyed Peas, collard greens, and cornbread on New Year’s Day. Tradition has it that doing so will bring prosperity, good luck, and fortune in the New Year.

These Hot and Spicy Black-Eyed Peas are simple to make using canned stewed tomatoes and canned black-eyed peas. You could use diced tomatoes instead of stewed, but I like the little bit of sweetness that stewed tomatoes have.

Hot and Spicy Black-Eyed Peas


This recipe is so easy to make and nearly impossible to mess up.

First crisp up some chopped bacon in a large pan. Remove the bacon, but leave the bacon grease. It will lend awesome flavor to these Hot and Spicy Black-Eyed Peas.

Next onion, green bell pepper, and jalapeno are cooked in bacon grease until soft. Then add your stewed tomatoes (undrained) and black-eyed peas, along with all the seasonings. Let the mixture simmer for 15 to 20 minutes to blend all the flavors. Sprinkle the cooked bacon on top.

Be sure to serve with some cornbread!

Hot and Spicy Black-Eyed Peas

More Black-Eyed Pea Recipes

Hot and Spicy Black-Eyed Peas

Hot and Spicy Black-Eyed Peas

Hot and Spicy Black-Eyed Peas are a popular New Years dish. These black-eyed peas have lots of smokiness from bacon and a little liquid smoke plus some heat from a jalapeno and chili powder.
PREP: 15 minutes
COOK: 18 minutes
TOTAL: 33 minutes


  • 3 slices bacon, chopped
  • 1 medium onion, chopped
  • 1/2 green or red bell pepper, chopped
  • 1 jalapeno, finely chopped
  • 1 (14.5-ounce) can stewed tomatoes
  • 2 (15.8-ounce) cans black-eyed peas
  • 1 tablespoon soy sauce
  • 1 teaspoon dry mustard
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon liquid smoke
  • 1/2 teaspoon black pepper
  • 1 tablespoon chopped fresh parsley


  • Cook the bacon in a large skillet until crisp. Remove and set aside.
  • Leave the bacon grease in the skillet and add onion, bell pepper, and jalapeno. Cook 2 to 3 minutes to soften.
  • Add remaining ingredients. Bring to a boil and then simmer for 15 to 20 minutes.
  • Sprinkle with parsley and bacon.
Course: Side Dish
Cuisine: Southern

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Hot and Spicy Black-Eyed Peas

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13 thoughts on “Hot and Spicy Black-Eyed Peas”

  1. Celia Bettcher

    Yum, my grandmother from Arkansas called this dish Buck and Bill and was and is a family favorite, it’s a 5 for sure.

  2. Kimberly Sierman

    It turned out really well! I just soaked and cooked a lb of blackeyed peas, then doubled the other ingredients! I will make this again!

  3. No comment yet, want to try this recipe. I want to use a 16oz bag of dried black eyed peas. I’ll prep them by soaking. How should I adjust the rest of the Ingredients? These sound delicious!!!
    Thank you

  4. For a family of non-native-Southerners, with none of us being fans of more “traditional” kinds of black-eyed peas, we all *loved* this recipe. I made a few small tweaks. I used home-canned tomatoes, bacon “ends” found at the farmer’s market (more flavorful than supermarket bacon, and, therefore, felt I didn’t need the liquid smoke,) and added a tablespoon or so of tomato paste and brown sugar (since the home-canned tomatoes didn’t have the “sweetness” of store-bought stewed tomatoes.) I didn’t bother taking out the bacon and I simmered it for a little bit longer to further meld flavors and to thicken it. This will be the only black-eyed peas recipe I use on New Year’s Day from now on! Thank you!

  5. Donna, maybe you should stick to something you know of which you speak and not make unkind remarks about something you don’t know.
    My husband and I just had this recipe for dinner and these peas will be my New Year’s standard. They were absolutely delicious! I couldn’t believe it when I saw my husband take his FIFTH helping! They were THAT good!
    Thank you Christin! Keep up the good work!

  6. Dianne Hopkins

    I have lived in the South my whole life and we do use canned beans esp now times. Thanks for the recipe. Will def try this this NY as my sons fav is blackeyes and heat. I will post back with positive I am sure.
    Have a great NY

    1. Wallace Lockhart

      Really, lived all of my 75 years in the south, can’t remember when we didn’t use canned goods. If fact I remember vividly taking our garden grown vegetables to our local cannery. We ate from those cans all winter long or should I say in til our garden started producing again in spring and early summer. Yes we also bought canned good from our local markets. Donna, you need to do some more research before making blind comments.

  7. No one in the south uses canned beans? Sort of a joke your recipe.
    Maybe you should stick to something you actually know how to cook?
    Opening cans isn’t cooking.

    1. Donna,
      My Mama taught me, if you do not have any thing nice to say,
      “Do Not say anything at all ”
      It’s a dang recipe!
      Try it! You might learn something new! and it just might surprise you.

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