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Camellia Brand
New Orleans-Style Blackeye Peas

New Orleans-Style Blackeye Peas

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  • 1 (1-pound) package Camellia Brand Blackeye Peas
  • 2 tablespoons vegetable oil
  • 1 pound pickled pork, cubed to ½ inch
  • 1 large onion, chopped
  • 1 large green bell pepper
  • 3 stalks celery, chopped
  • 4 cloves garlic, chopped
  • 1 tablespoon tomato paste
  • 10 cups lightly salted water or chicken broth
  • 2 bay leaves
  • Salt, pepper and/or hot sauce, to taste
  • Hot cooked rice
  • Hot buttered French bread
  • 1 bunch green onions, sliced


  1. Rinse and sort peas. (Optional: Soak beans using your preferred method.)
  2. Heat oil in a large pot over medium-high heat. Add pickled pork; sauté 5 minutes or until browned. Add onions, bell pepper, celery, garlic and tomato paste; sauté 15 minutes. Add water or broth and bay leaves; bring to a boil.
  3. Add blackeye peas, stir well and return to a low boil; cover, reduce heat and simmer 1½ to 2 hours or until peas are tender, stirring occasionally.
  4. If a creamier texture is desired, use the back of a spoon to mash up to one-fourth of the beans and stir well. Adjust seasonings to taste.
  5. Serve over hot cooked rice with hot buttered French bread. Garnish with chopped green onions.
  • Ltlberr

    What is pickled pork and where would I find it?

    • Rtmjohnson

      It’s readily available in South Louisiana, but can be hard to find outside this area. Alton Brown has a good recipe if you want to make your own – it takes 72 hours to pickle the meat. Smoked ham is not a subsitute.

      • Tonya J Guggenheim

        Thanks! I actually found a reference to a Savoi’s Cajun brand packaged pickled pork in a Brookshire’s online ad. Our stores here in North Louisiana have started carrying some of that line, so there is hope!

  • ColoradoMagnolia

    YUM! Just finished making this dish and it’s DELISH! Ready for our good luck to kick in now. 🙂