From Italy to the South: Black-Eyed Peas Get a Smoky Upgrade
Southern Comfort: Black-Eyed Peas with Speck (Using Dried Peas)
There’s something undeniably comforting about a pot of slow-simmered black-eyed peas. Earthy, creamy, and deeply satisfying, this humble legume has roots in Southern cuisine but brings a rich, global legacy to the table. Pairing dried black-eyed peas with speck—a smoky, cured pork from northern Italy—adds a depth of flavor that’s both soulful and savory. It’s a fusion of Southern tradition and European flair that makes for a standout side dish of smoky black eyed peas.
Why Use Dried Black-Eyed Peas?
While canned peas are convenient, dried black-eyed peas offer better texture and flavor. They absorb seasoning more readily and hold their shape beautifully through slow cooking. Plus, they’re budget-friendly and shelf-stable, making them a pantry essential for any home cook.
What is Speck?
Speck is a lightly smoked, dry-cured ham typically from the Alto Adige region of Italy (South Tryol). It has a complex flavor that combines the saltiness of prosciutto with a whisper of smokiness—perfect for infusing legumes like black-eyed peas. If you can’t find speck, pancetta or smoked bacon make good substitutes. We found a great shop that sold cured meats such as speck at Handl Tyrol Speck Stube St. Anton during a ski trip in St Anton, Austria. We couldn’t resist purchasing a block of this smoky cured pork.
Learn more about Skiing St. Anton, Austria: Best Runs, Eats, and Après-Ski
What to Serve With Black-Eyed Peas and Speck
This dish makes an ideal side for a wide range of mains. Its smoky and savory profile pairs particularly well with:
- Roast Chicken: A natural companion during holiday meals or Sunday dinners.
- Pork Loin: The pork-on-pork synergy is irresistible.
- Braised Short Ribs or Pot Roast: Hearty, slow-cooked meats match the peas’ rustic appeal.
- Grilled Sausages: Especially smoky or spicy varieties like kielbasa or andouille.
- Fried Catfish or Blackened Tilapia: The creamy peas balance out crisp, seasoned fish.
Final Thoughts
Black-eyed peas with speck are more than a side dish—they’re a celebration of comfort, culture, and good eating. Whether you’re cooking up a cozy weeknight dinner or setting a festive Southern-style table, this recipe brings both warmth and flavor to the occasion.
Black-Eyed Peas Get a Smoky Upgrade
Ingredients
- 1 pound dried black-eyed peas
- 6 oz speck, diced; use smoked bacon or pancetta as a substitute
- 1 small onion, finely chopped
- 1.5 cups diced tomatoes
- 1 celery stalk, finely chopped
- 3 cloves garlic, minced
- 2 bay leaf
- 1 tsp thyme leaves
- 4 cups of the black eye pea soaking water, chicken broth, or vegetable broth
- 2 cups water, if needed to cover the beans
- splash of white wine
- salt and freshly ground black pepper, to taste
- olive oil
Equipment
- 1 large bowl
- 1 medium pot
Instructions
Soak the Peas: Rinse the black-eyed peas and place them in a large bowl. Cover with at least 2 inches of water and soak them overnight.
Place a medium sized pot on the stove top and heat over medium heat. Add a drizzle of olive oil and the speck. Stir with a spatula every minute or two and cook until it begins to brown and crisp up, releasing its fat. Cook a total of 5 minutes.
Add chopped onion, celery, a pinch of salt and black pepper. Cook until translucent, about 5 minutes.
Stir in the garlic and add a splash of wine, cooking for another 2 minutes.
Add the tomatoes, bay leaf, and a pinch of salt; cook for 5 minutes.
Add the soaked peas with their water (or drain the peas and use broth if desired). Add the thyme, and if needed additional water to cover the peas by about an inch. Bring to a boil, then reduce to a simmer. Cook for 45 minutes.
Finish and Serve: Remove the bay leaf. Taste and adjust seasoning with salt and pepper. For a richer finish, drizzle with a little olive oil or melt in a knob of butter before serving.
