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Camellia Brand
overhead image of large pot of cooked greens and blackeyed peas surrounded by cornbread on the table

Greens and Blackeye Peas

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  • 4 slices thick-cut bacon, cut into ½-inch pieces
  • 1 cup chopped white onion
  • 2 cloves garlic, minced
  • 1 (16-ounce) bag pre-washed turnip greens
  • 1/4 cup canned diced tomatoes
  • 1 cup chicken broth
  • 2 cups cooked Camellia Brand Blackeye Peas (about 1 cup dried peas, cooked according to package directions)
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground red pepper (optional)
  • Ground black pepper
  • Pepper sauce and cornbread, to serve


  1. In a large Dutch oven, cook bacon over medium-high heat until crispy and golden brown, 4 to 5 minutes per side. Using a slotted spoon, remove bacon, reserving drippings in pan, and let drain on paper towels.
  2. Reduce heat to medium, and add onion and garlic; cook until translucent and slightly golden brown, stirring frequently, 6 to 8 minutes. 
  3. Add half of turnip greens, tomatoes, and broth; cook, stirring occasionally, until wilted, about 5 minutes. Add remaining greens once greens are wilted. 
  4. Stir in cooked blackeye peas, vinegar, salt, black pepper, and red pepper, if using. Sprinkle with cooked bacon, and garnish with black pepper, if desired.
  5. Serve warm with pepper sauce and cornbread.

This recipe and image are courtesy of Taste of the South magazine.

Ingredients used in this Recipe

bacon blackeye peas Diced Tomatoes greens