Black‑eyed peas are a staple of Southern soul food, traditionally eaten on New Year's Day for good luck and prosperity. Their roots trace back to West African cuisine, brought to the American South by enslaved people, and they have become synonymous with comfort and celebration.

In the Deep South, black‑eyed peas are often cooked with smoked pork, collard greens, and served over rice. In Texas, they may be spiced with cumin and chili powder, while in the Carolinas, a sweeter version with a touch of sugar or molasses is common.

They are typically served as a side dish alongside fried chicken, cornbread, and collard greens, or as a hearty main with rice. During holidays, they often appear on the table with other “low‑and‑slow” dishes like beans and greens.

Black‑eyed peas are famously eaten on New Year's Day for luck, and they also appear at Thanksgiving, Christmas, and family reunions as a comforting, filling dish that represents hospitality.

Pair it with buttery cornbread, collard greens, fried catfish, or a simple coleslaw. A side of creamy macaroni and cheese also complements the savory peas nicely.

The overnight low‑heat method yields ultra‑tender peas without the need for constant stirring, while the flour slurry creates a silky broth that feels richer than typical stovetop versions.

Originally cooked over open fires in iron pots, modern Southern cooks now use slow cookers or pressure cookers for convenience, but the core flavors—ham, pepper, and seasonings—remain unchanged.

Many think they must be soaked overnight; while soaking speeds cooking, the slow‑cooker method eliminates that step. Another myth is that they’re always sweet; they can be savory, spicy, or even smoky depending on the meat used.

Avoid adding too much liquid at the start; the peas absorb a lot during the long cook. Also, don’t forget to remove the bay leaf before serving, and be sure to whisk the flour slurry well to prevent lumps.

Flour is a pantry staple and creates a smoother, more velvety texture in a slow‑cooked stew. Cornstarch can become gummy if cooked too long, whereas flour holds up better during the overnight simmer.

The YouTube channel Tina Farmer focuses on simple, home‑cooked comfort food recipes, often highlighting Southern and classic American dishes with step‑by‑step guidance for busy home cooks.

Tina Farmer emphasizes low‑effort, one‑pot meals that can be prepared ahead, using everyday pantry ingredients. Her style is relaxed and practical, contrasting with more technique‑heavy or gourmet‑focused channels.