How to Cook Frozen Black Eyed Peas on the Stove

Learn how to cook flavorful frozen black-eyed peas three simple ways: on the stovetop, in the Instant Pot, or in a slow cooker. This easy Southern-style recipe is made with thick-cut bacon, collard greens, tomatoes, garlic, and Cajun seasoning for a smoky, savory side dish that works with almost any meal.

white bowl with spoon scooping up cooked black eyed peas.

Frozen black-eyed peas are budget-friendly, convenient, and easy to keep stocked in the freezer year-round. Because they cook faster than dried peas and do not require soaking, they are a great option for weeknight dinners, holiday meals, potlucks, or make-ahead lunches. This recipe keeps the process simple while building plenty of flavor from bacon, onion, jalapeno, garlic, tomatoes, collard greens, broth, and warm seasoning.

About This Frozen Black-Eyed Peas Recipe

You can cook these frozen black-eyed peas on the stove, in a slow cooker, or in an Instant Pot, depending on your schedule.
This recipe has classic Southern-inspired flavor with smoky bacon, tender greens, and a lightly spicy broth.
Frozen black-eyed peas cook more quickly than dried peas, making them a convenient choice when you want a hearty dish without soaking beans overnight.
The finished peas are tender, savory, and perfect as a side dish or simple main course.

Ingredient Notes and Substitutions

measured and labeled ingredients to make frozen black eyed peas.

Bacon – Thick-cut bacon adds the best smoky flavor and gives the peas a rich, savory base. If you prefer, you can use a ham hock, leftover chicken neck, or turkey neck instead.

Jalapeno – Jalapeno adds gentle heat without overpowering the dish. For a milder version, replace it with green bell pepper. For more heat, use a serrano pepper. For smoky spice, a chipotle pepper can also work well.

Tomatoes – Roma tomatoes are a great choice because they are firm and not overly juicy. If fresh tomatoes are not available, use half a can of petite diced tomatoes or one regular slicing tomato.

Frozen Black-Eyed Peas – Look for plain frozen black-eyed peas in the frozen vegetable section. Avoid pre-seasoned varieties so you can control the flavor and salt level.

Cajun Seasoning – Cajun seasoning brings spice, salt, and depth. Creole seasoning, an herb blend, or even a barbecue rub can be used if that is what you have on hand.

Collard Greens – Collards are hearty, affordable, and traditional in many Southern kitchens. Kale or spinach may be used as substitutes, though spinach will cook down faster.

Chicken Broth – Chicken broth gives the peas more flavor than water. If you are sensitive to salt, choose low-sodium broth, especially because both bacon and Cajun seasoning can be salty.

See the recipe card below for full ingredient amounts and complete cooking instructions.

Stovetop Method

Step 1. Heat a large skillet over medium-high heat. Add the bacon and cook until browned and crisp on both sides. Transfer the bacon to a paper towel-lined plate to drain, then break it into smaller pieces once it has cooled.

skillet with sauteed garlic onion, jalapeno, and tomatoes.

Step 2. Pour off the excess bacon grease, leaving about 1 tablespoon in the skillet. Return the skillet to medium-high heat and add the onion, jalapeno, garlic, and tomatoes. Cook for 3-5 minutes, until the vegetables begin to soften and the onion turns translucent.

skillet with black eyed peas, chicken broth, collards, tomatoes, garlic, and onion.

Step 3. Add the frozen black-eyed peas, cooked bacon, Cajun seasoning, bay leaf, thyme, collard greens, and chicken broth. Start with 3 1/2 cups of broth and add more only if needed to keep the peas covered.

skillet with cooked black eyed peas with collards, jalapenos, and tomatoes.

Step 4. Bring the mixture to a simmer and cook uncovered for 35-45 minutes, or until the black-eyed peas are tender and most of the liquid has been absorbed. For a thicker texture, stir well and gently mash a few peas into the broth.

Slow Cooker Method

The slow cooker method for frozen black-eyed peas is ideal for weekends, potlucks, and holidays because it requires very little hands-on time. It is also a practical way to prepare a larger batch and save leftovers for later meals.

slow cooker with cooked black eyed peas.

Step 1. Heat a large skillet over medium-high heat. Cook the bacon until browned and crisp, then place it on a paper towel-lined plate. Once cooled, break it into smaller pieces.

Step 2. Add the bacon, onion, jalapeno, garlic, tomatoes, frozen black-eyed peas, Cajun seasoning, bay leaf, thyme, collard greens, and 2 cups of chicken broth to the slow cooker. Make sure the peas are covered with liquid, adding more broth if necessary.

Step 3. Cover and cook on high for 3-4 hours or on low for 6-8 hours, until the black-eyed peas are tender.

Instant Pot Method

Step 1. Turn on the saute function on the Instant Pot and add the bacon. Cook until browned and fully cooked on both sides. Remove the bacon and place it on a paper towel-lined plate, then break it into smaller pieces once cooled.

Step 2. With the saute function still on, add the onion, jalapeno, garlic, and tomatoes. Cook for 3-5 minutes, until the vegetables soften and the onion becomes translucent. If the pot gets too hot, press cancel early.

Step 3. Press cancel. Add the frozen black-eyed peas, bacon, Cajun seasoning, bay leaf, thyme, collard greens, and 2 cups of chicken broth, or enough broth to cover the peas. Scrape the bottom of the pot with a spoon to loosen any browned bits.

Step 4. Secure the lid and pressure cook for 15 minutes. Allow a 10-minute natural release before opening the pot.

Frozen Black-Eyed Peas Recipe Tips

If using a slow cooker, use a liner for easier cleanup.
Keep the black-eyed peas fully submerged in liquid so they cook evenly.
When cooking on the stovetop or in the slow cooker, stir occasionally to help the peas cook evenly.
If the mixture becomes too thick before the peas are tender, add a small splash of broth and continue cooking.
Taste before adding extra salt because bacon, broth, and Cajun seasoning may already provide enough seasoning.

Tips for Storing and Reheating

white bowl with cooked black eyed peas with bacon and collards.

To store cooked black-eyed peas, let them cool completely, then transfer them to an airtight container. Refrigerate for up to 4 days. For longer storage, place them in a freezer-safe container and freeze for up to 3 months.

To reheat, warm the peas in a saucepan over low heat, adding a splash of water or broth if needed. You can also microwave them in 30-second intervals, stirring between each interval, until heated through.

Ways to Serve This Frozen Black-Eyed Peas Recipe

Serve them as a hearty side dish at potlucks, holiday dinners, or family gatherings.
Pair them with grilled chicken, baked fish, roasted meats, or your favorite sandwich.
Spoon them over rice for a simple, filling meal.
Serve with cornbread for a classic comfort-food combination.

Common Questions

Are frozen black-eyed peas already cooked?

Not completely. Frozen black-eyed peas are usually blanched to help preserve their color, texture, and flavor. They still need additional cooking time before they become tender.

What can I substitute for frozen black-eyed peas?

You can try this recipe with frozen lima beans, frozen butter beans, or frozen field peas. Cooking times may vary depending on the size and type of bean or pea used.

How long do frozen black-eyed peas take to cook?

On the stovetop, they usually take about 35-45 minutes once simmering, though total prep and cooking time may be longer. In the slow cooker, cook for 3-4 hours on high or 6-8 hours on low. In the Instant Pot, pressure cook for 15 minutes with a 10-minute natural release, not including the time needed for the pot to come to pressure.

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