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Camellia Brand
a bowl of Hayward Family's Blackeye Peas with a side of corn bread and a package of blackeyes

Hayward Family’s Blackeye Peas

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This family recipe has been featured on the Blackeye Peas bag for decades and hails from Gordon Hayward, 2nd generation bean enthusiast. According to tradition, a clean coin is added to the pot during cooking, and whoever gets the coin will become rich.


  • 1/2 pound slab salt pork, thickly sliced, then cut in 2-inch pieces
  • 1 large onion, chopped
  • 1 large bell pepper, cut into medium diced pieces
  • 1 pound Camellia Black Eye Peas (soaked if desired)
  • 6 to 8 cups water or chicken broth
  • 1 coin (optional; must be washed well)
  • Salt and pepper to taste
  • 1 tablespoon fresh chopped thyme leaves
  • 1 pinch sage
  • 1 clove garlic, minced
  • Pepper Sauce to taste
Total time:
1 hour, 25 minutes
Prep time:
10 minutes
Cook time:
1 hour, 15 minutes


  1. In a large soup kettle over medium-high heat, fry salt pork until golden brown and fat has rendered, about 5 minutes.
  2. Add onions and pepper and sauté until tender, about 5 minutes.
  3. Add peas, chicken broth, and coin.
  4. Bring to a boil, reduce heat to medium-low and simmer, partially covered and stirring occasionally, until peas are fully tender and cooking liquid turns from translucent to opaque, adding water as necessary to keep peas moist but not soupy, about 1 hour.
  5. When peas have fully softened, season generously with salt and pepper and stir in thyme, sage and garlic. Continue to simmer to blend flavors, a couple of minutes longer. Season to taste with pepper sauce, if desired.