Make perfect Frozen Black-Eyed Peas in no time with three easy methods: stovetop, Instant Pot, or slow cooker. You'll love this simple southern recipe featuring thick-cut bacon and collards.
Frozen black-eyed peas are an affordable staple we keep on hand all year long. This recipe has been our go-to for years because it's fail-proof, easy to make, and packed with flavor. We love serving them alongside our Cast Iron Chicken Breasts or Cajun Honey Butter Salmon.
Jump to:
- About The Frozen Black Eye Peas Recipe
- Ingredient Notes and Substitutions
- Stove Top Method
- Slow Cooker Method
- Instant Pot Method
- Frozen Black Eyed Peas Recipe Tips
- Tips for Storing and Reheating
- Ways to Serve This Frozen Black Eyed Peas Recipe
- Common Questions
- More Sides You'll Love
- How To Cook Frozen Black Eyed Peas
About The Frozen Black Eye Peas Recipe
- You can make these frozen black-eyed peas on the stove, in a slow cooker, or in an instant pot depending on how much time you have on hand.
- This recipe is a true Southern staple with deep smoky, slightly spicy flavors.
- The black-eyed peas cook up quicker than dried making them a quicker and more convenient option.
Ingredient Notes and Substitutions
Bacon - We prefer to use thick-cut bacon. This is what gives the beans that nice smoky flavor. Alternatively, you can use a ham hock or leftover chicken or turkey neck.
Jalapeno - This adds subtle heat. If you don't want any heat you can substitute for a green bell pepper. If you like a little extra heat use a serrano pepper. For smoky heat try adding a chipotle pepper which is a smoked jalapeno.
Tomatoes - We love using fresh Roma tomatoes because they're not too juicy or big. If you don't have fresh on hand you can add 1/2 can of petite diced tomatoes or use 1 slicing tomato instead.
Frozen Black-Eyed Peas - These can be found in any grocery store in the frozen vegetable section. Make sure they're not pre-seasoned.
Cajun Seasoning - We love using cajun seasoning in the frozen black eyed peas recipe because it adds great flavor and spice. You can use any spice blend you have on hand such as creole, herb blend, or even a BBQ rub.
Collard Greens - Collards are an affordable yet healthy green found in most southern kitchens. Kale or spinach can be substituted.
Chicken Broth - Try opting for a low-sodium broth if you're sensitive to salt especially since there's a lot of salt from the cajun seasoning and bacon. Opt for bone broth for even more added nutrients.
See the recipe card for full information on ingredients and quantities.
Stove Top Method
Step 1. Heat a large skillet over medium-high heat. Add bacon and cook until browned and crispy on both sides. Set aside on a paper towel-lined plate to soak up the excess grease. Break into smaller pieces once they've cooled.
Step 2. Drain the skillet of all except around 1 tablespoon of bacon grease. Add back to the medium-high heat and add onion, jalapeno, garlic, and tomatoes. Cook for 3-5 minutes or until the veggies start to soften and onion starts to become translucent.
Step 3. Add frozen black-eyed peas, bacon, cajun seasoning, bay leaf, thyme, collard greens, and chicken broth. Start with 3 1/2 cups chicken broth and add more if needed.
Step 4. Bring to a simmer and cook uncovered for around 35-45 minutes until the beans are tender and most of the liquid has been absorbed. Stir and smash a few of the beans to create a thicker sauce (optional).
Slow Cooker Method
Making frozen green beans in the slow cooker is perfect for potlucks or weekends. Each time we take these to holiday parties they're a hit. We also love throwing them together on a Sunday and freezing leftovers for easy meals later in the month.
Step 1. Heat a large skillet over medium-high heat. Add bacon and cook until browned and crispy on both sides. Set aside on a paper towel-lined plate to soak up the excess grease. Break into smaller pieces once they've cooled.
Step 2. Place bacon, onion, jalapeno, garlic, tomatoes, frozen black-eyed peas, cajun seasoning, bay leaf, thyme, collard greens, and 2 cups chicken broth in the slow cooker. Make sure you have enough chicken broth to cover the beans. Add more if needed.
Step 3. Cook on high for 3-4 hours or low for 6-8 hours or until the black-eyed peas are tender.
Instant Pot Method
Step 1. In an instant pot turn on the sautee function and add the bacon. Cook until browned and fully cooked on both sides. Remove from the instant pot and set aside on a paper towel-lined plate. Break into smaller pieces once they've cooled.
Step 2. While the sautee function is still turned on add the onion, jalapeno, garlic, and tomatoes. Cook for 3-5 minutes or until the veggies start to soften and onion starts to become translucent. You may want to turn off the sautee button early by selecting cancel if the instant pot gets too hot.
Step 3. Hit cancel and add the black-eyed peas, bacon, cajun seasoning, bay leaf, thyme, collard greens, and 2 cups chicken broth, or enough to cover. Use a spoon to scrape any burnt pieces from the bottom of the pot.
Step 4. Place the lid on the instant pot and pressure cook for 15 minutes with a 10-minute natural release.
Frozen Black Eyed Peas Recipe Tips
- If using a slow cooker, use a liner for easy cleanup.
- Make sure the beans are fully submerged under the liquid to promote even cooking.
- If cooking on the stove or in a slow cooker, stir occasionally to make sure the beans cook equally.
Tips for Storing and Reheating
To store black-eyed peas, let them cool completely, then transfer them to an airtight container and refrigerate for up to 4 days. For longer storage, freeze them in a freezer-safe container for up to 3 months.
To reheat, warm them on the stovetop over low heat, adding a splash of water if needed, or microwave in 30-second intervals, stirring in between, until heated through.
Ways to Serve This Frozen Black Eyed Peas Recipe
- At a potluck alongside Spring Onion Potato Salad or Beetroot Broccoli Salad
- Alongside your favorite grilled meat like this Grilled Herbs de Provence Chicken
- With your favorite sandwich, we're currently loving this Bagel BLT.
Common Questions
Not quite. They're blanched to preserve their color, texture, and flavor. Since they're only partially cooked, they need extra time cooking before they're tender.
Try this recipe with frozen lima beans, frozen butter beans, or frozen field peas.
The stove-top method takes around 1 hour and 15 minutes. The slow cooker method takes 6-8 hours on low and 3-4 hours on high. The instant pot method takes around 35 minutes excluding the time it takes for the instant pot to come to pressure.
More Sides You'll Love
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How To Cook Frozen Black Eyed Peas
Ingredients
- 3 slices thick cut bacon chopped
- 1 small onion diced
- 1 jalapeno seeded and minced
- 3 cloves garlic minced
- 2 roma tomatoes chopped
- 12 oz frozen black eyed peas
- 1 teaspoon cajun seasoning
- 1 bay leaf
- 1/2 teaspoon thyme
- 1 cup chopped collard greens
- 3 1/2 - 4 cups chicken broth
Instructions
Stovetop Method
- Heat a large skillet over medium-high heat. Add bacon and cook until browned and crispy on both sides. Set aside on a paper towel-lined plate to soak up the excess grease. Break into smaller pieces once they've cooled.
- Drain the skillet of all except around 1 tablespoon of bacon grease. Add back to the medium-high heat and add onion, jalapeno, garlic, and tomatoes. Cook for 3-5 minutes or until the veggies start to soften and onion starts to become translucent.
- Add frozen black-eyed peas, bacon, cajun seasoning, bay leaf, thyme, collard greens, and chicken broth. Start with 3 1/2 cups chicken broth and add more if needed.
- Bring to a simmer and cook uncovered for around 35-45 minutes until the beans are tender and most of the liquid has been absorbed. Stir and smash a few of the beans to create a thicker sauce (optional).
Slow Cooker Method
- Heat a large skillet over medium-high heat. Add bacon and cook until browned and crispy on both sides. Set aside on a paper towel-lined plate to soak up the excess grease. Break into smaller pieces once they've cooled.
- Place bacon, onion, jalapeno, garlic, tomatoes, black-eyed peas, cajun seasoning, bay leaf, thyme, collard greens, and 2 cups chicken broth in the slow cooker. Make sure you have enough chicken broth to cover the beans. Add more if needed.
- Cook on high for 3-4 hours or low for 6-8 hours or until the black-eyed peas are tender.
Instant Pot Method
- In an instant pot turn on the sautee function and add the bacon. Cook until browned and fully cooked on both sides. Remove from the instant pot and set aside on a paper towel-lined plate. Break into smaller pieces once they've cooled.
- While the sautee function is still turned on add the onion, jalapeno, garlic, and tomatoes. Cook for 3-5 minutes or until the veggies start to soften and onion starts to become translucent. You may want to turn off the sautee button early by selecting cancel if the instant pot gets too hot.
- Hit cancel and add the black-eyed peas, bacon, cajun seasoning, bay leaf, thyme, collard greens, and 2 cups chicken broth, or enough to cover. Use a spoon to scrape any burnt pieces from the bottom of the pot.
- Place the lid on the instant pot and pressure cook for 15 minutes with a 10-minute natural release.
Notes
- If using a slow cooker, use a liner for easy cleanup.
- Make sure the beans are fully submerged under the liquid to promote even cooking.
- If cooking on the stove or in a slow cooker, stir occasionally to make sure the beans cook equally.
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