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stewed black eyed peas with greens and cornbread biscuits in blue flower bowl

Stewed Black-Eyed Peas with Collard Greens & Cornbread Biscuits

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Quin Liburd
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 15 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 6 1x
  • Category: Main Course
  • Method: Stovetop, Stew
  • Cuisine: Southern


A pot of this Stewed Black-Eyed Peas with Collard Greens & Cornbread Biscuits is like a warm hug made edible. You’ll love this recipe that’s filled with soul food favorites like filling black-eyed peas, hearty smoked meat, and braised greens. Made complete with a topping of extra tender, fluffy cornbread biscuits. This dish is loaded with flavor and the perfect, comfy-cozy meal that everyone will rejoice for!


  • 2 tablespoons vegetable or canola oil
  • 2 lbs smoked meat, such as ham hocks or turkey wings
  • 1 medium white onion, chopped
  • 2 large carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves of garlic, minced or pressed
  • 6 sprigs fresh thyme
  • 8 cups low-sodium chicken broth, plus more as needed- see notes
  • cajun seasoning, to taste
  • 1 lb dried black-eyed peas, pre-soaked & then drained
  • 2 handfuls fresh chopped collard greens
  • hot sauce, for serving- if desired

For the cornbread drop biscuits:

  • 1 1/4 cup self-rising flour – see notes
  • 1/2 cup fine yellow cornmeal
  • 1/2 teaspoon cajun seasoning
  • 2 teaspoons fresh thyme or 1 tsp dried thyme
  • 1 cup whole milk, room temperature 
  • 3 tablespoons unsalted butter, melted & lightly cooled


  1. Brown the smoked meat & sauté the aromatics. Heat the oil in a large dutch oven or stock pot over medium-high heat. Once the oil shimmers, gently swirl the pot to evenly coat the bottom. Add in the smoked ham hocks/turkey wings and cook until a golden-brown sear appears, about 2-3 minutes on each side.
  2. Add in the onion, carrot, and celery. Sauté with the meat, stirring often, until the aromatics soften and become tender, about 3-4 minutes. Then add in the garlic, fresh thyme, broth, and season the pot with cajun seasoning-to taste. The smoked meat should be fully or almost fully submerged under the broth.
  3. Simmer the smoked meat. Reduce the heat to medium-low and cover the pot with a lid. Let the meat simmer for 1 hour, undisturbed.
  4. Tear up the meat. After simmering, the smoked meat should be very tender. Carefully remove the meat from the pot and set aside to cool down for a few minutes before handling. At this stage, reduce the heat on the pot to the lowest setting while you work on the meat. Then use a fork or your hands (fitted with disposable gloves, if desired) to tear the meat off the bones. Discard the bones along with any excess fatty parts and add the pieces of meat back into the pot.
  5. Build the stew. Add the pre-soaked black-eyed peas and collard greens into the pot. Stir well to combine all ingredients together. Cover the pot with lid and allow the peas + greens to braise over medium-low heat for 1 hour.
  6. Adjust stew to preference. Give the peas a taste test and make sure they’re cooked through. If the peas are not yet tender, continue simmering for a bit longer. The greens should be nice and tender as well. Taste the mixture and adjust seasoning to preference with more cajun seasoning, if desired. If you see that some of the liquid has evaporated and you’d like a looser stew consistency, add more broth in to replenish the pot to your liking.
  7. Meanwhile, prepare the biscuit batter. In a large bowl, combine the flour, cornmeal, cajun seasoning, and thyme. Add the milk and butter and stir until combined and a sticky batter forms. Scoop heaping tablespoons of batter onto the top of the stew mixture.
  8. Finish stew. Cover the pot and simmer over medium heat until the drop biscuits have risen and are cooked through, about 15 minutes.
  9. Serve stewed black-eyed peas with cornbread biscuits in bowls, and top with a few dashes of hot sauce, if desired. Enjoy!


  1. For cajun seasoning, I use Slap Ya Mama or Tony Chachere’s.
  2. 8 cups of chicken broth is about 2 (32-ounce) cartons.
  3. If you don’t have self-rising flour, you can sub with all-purpose flour & then add about 1 1/2 teaspoons of baking powder to the biscuit batter (replaces the leavening that is present in self-rising flour).
  4. Please read the blog post in its entirety for more tips + tricks.