The Best Creamy Southern Black Eyed Peas recipe delivers a comforting and flavorful dish perfect for any occasion. This guide provides an easy-to-follow method for creating rich, tender black eyed peas swimming in a luscious, savory broth, making it a staple for your recipe collection.
Key Ingredients for Best Creamy Southern Black Eyed Peas:
- 1 pound dried black eyed peas, sorted and rinsed
- 6-8 cups chicken or vegetable broth (low sodium preferred)
- 1 tablespoon olive oil or bacon grease
- 1 large yellow onion, finely diced
- 2 stalks celery, finely chopped
- 1 green bell pepper, finely chopped
- 3-4 cloves garlic, minced
- 1/2 pound smoked ham hock, smoked turkey leg, or 4-6 slices thick-cut bacon, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for a touch of heat)
- 1/2 cup heavy cream (or plant-based cream for dairy-free)
- 2 tablespoons unsalted butter (or vegan butter)
- Salt and freshly ground black pepper to taste
- Fresh parsley or green onions, chopped, for garnish
How to Make Best Creamy Southern Black Eyed Peas:
This dish is incredibly easy to make, delivering a rich, satisfying, and deeply flavorful experience with minimal effort. You’ll achieve wonderfully tender peas bathed in a creamy, savory sauce, making it a perfect meal that comes together in approximately 1 hour and 30 minutes of active cooking, not including soaking, if you choose that method.
Step-by-Step Instructions:
Prepare the Black Eyed Peas:
- Soak Method (Recommended): Place sorted and rinsed black eyed peas in a large bowl and cover with cold water by at least 2 inches. Let soak overnight (8-12 hours). Drain and rinse thoroughly before cooking.
- Quick Soak Method: Place sorted and rinsed black eyed peas in a large pot and cover with water by at least 2 inches. Bring to a boil for 2 minutes, then remove from heat, cover, and let stand for 1 hour. Drain and rinse thoroughly.
Sauté Aromatics and Meat:
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil or bacon grease over medium heat.
- If using bacon, add the chopped bacon and cook until crispy. Remove bacon with a slotted spoon, leaving the rendered fat in the pot. Reserve the crispy bacon for garnish or mix-in later.
- Add the diced onion, celery, and green bell pepper to the pot. Sauté for 5-7 minutes, until softened.
- Add the minced garlic, dried thyme, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more, until fragrant.
Simmer the Peas:
- Add the soaked and rinsed black eyed peas to the pot.
- If using a ham hock or smoked turkey leg, add it to the pot now.
- Pour in the chicken or vegetable broth, ensuring the peas are fully submerged. If needed, add a little extra water to cover.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 60-90 minutes, or until the black eyed peas are very tender. Stir occasionally to prevent sticking. The cooking time will vary depending on the age of your peas and whether they were soaked.
Achieve Creaminess:
- Once the peas are tender, remove the ham hock or turkey leg from the pot. If using a ham hock or turkey leg, shred the meat from the bone and discard the bone and skin. Return the shredded meat to the pot.
- Stir in the heavy cream and butter.
- Continue to simmer, uncovered, for another 10-15 minutes, allowing the sauce to thicken slightly and the flavors to meld. The cream and butter will contribute to the rich, velvety texture that defines the Best Creamy Southern Black Eyed Peas.
Season and Serve:
- Taste the peas and season generously with salt and freshly ground black pepper. Adjust seasonings as needed. Remember that ham hock or bacon can add significant saltiness, so taste before adding too much.
- Ladle the Best Creamy Southern Black Eyed Peas into bowls. Garnish with fresh parsley or green onions, and if you reserved it, the crispy bacon bits. Serve hot.
Why You’ll Love This Best Creamy Southern Black Eyed Peas
You’ll adore this recipe for its incredibly rich and comforting flavor profile, making it the ultimate soul food experience. The combination of tender black eyed peas, savory smoked meat, and a luxuriously creamy broth creates a dish that’s both deeply satisfying and incredibly versatile. By making these at home, you save money compared to ordering out, plus you have complete control over the quality of ingredients, ensuring a healthier and more delicious meal every time.
The secret to why this stands out is its dreamy creaminess, which elevates the humble black eyed pea to gourmet status, setting it apart from a more traditional, broth-only preparation. Enhanced with optional crispy bacon bits, a dash of hot sauce, or fresh chopped green onions, every spoonful is a burst of Southern comfort. Don’t just take our word for it—whip up a batch of these glorious Best Creamy Southern Black Eyed Peas tonight and taste the difference for yourself!
What to Serve Best Creamy Southern Black Eyed Peas With
The Best Creamy Southern Black Eyed Peas are incredibly versatile and pair beautifully with a variety of classic Southern dishes and comforting sides. For a complete meal, serve them alongside some fluffy cornbread or cornbread muffins to soak up that delicious creamy sauce. A side of collard greens or mustard greens, braised with a touch of smoked meat, would provide a wonderful balance of flavors and textures. For a heartier option, consider pairing them with fried chicken, pork chops, or slow-cooked ribs. And for a simpler, lighter accompaniment, a fresh green salad with a vibrant vinaigrette can cut through the richness of the peas. You can also enjoy them as a standalone meal, perhaps with a dash of hot sauce for an extra kick!
Top Tips for Perfecting Best Creamy Southern Black Eyed Peas
- Soak Your Peas (Seriously!): While a quick soak is an option, an overnight soak truly makes a difference. It helps them cook more evenly, reduces cooking time, and can make them more digestible. Don’t skip rinsing after soaking!
- The Power of Smoked Meat: A smoked ham hock or smoked turkey leg is key to authentic Southern flavor. If you can’t find them, good quality thick-cut bacon cooked until crispy (and then crumbled into the finished dish) or a teaspoon of liquid smoke added to the broth can provide a decent substitute, though the depth won’t be quite the same.
- Don’t Skimp on Aromatics: The onion, celery, bell pepper (the “holy trinity” in Cajun/Creole cooking), and garlic build the foundational flavor. Sauté them until very soft and fragrant to release their full potential.
- Season as You Go & Taste! Add salt and pepper gradually, especially if using a salty broth or smoked meat. Taste before adding more, and definitely taste the final dish before serving. A touch of acidity, like a splash of apple cider vinegar or a squeeze of lemon juice at the end, can brighten all the flavors.
- For Extra Creaminess: If you want an even thicker, more luxurious consistency, you can reserve about 1/2-1 cup of the cooked peas, mash them slightly, and then stir them back into the pot during the last 10-15 minutes of simmering. This naturally thickens the sauce without needing flour or cornstarch.
Storing and Reheating Tips
These Best Creamy Southern Black Eyed Peas are fantastic for meal prepping! Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over medium-low heat, stirring occasionally. You might need to add a splash of extra chicken or vegetable broth or even a little water, as the peas will absorb liquid as they sit. Avoid high heat, as it can cause the cream to separate. For freezing, allow the peas to cool completely, then transfer to freezer-safe containers or resealable freezer bags, leaving a little headspace. They can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop, again adding a little liquid if needed.
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Final Thoughts
These Best Creamy Southern Black Eyed Peas are more than just a side dish; they’re a bowl of pure comfort and Southern tradition. Don’t hesitate to dive into this recipe—it’s simple to make, incredibly satisfying, and promises to deliver rich, soulful flavors right in your own kitchen.
Best Creamy Southern Black Eyed Peas FAQs
Can I make this recipe vegetarian or vegan?
Yes! To make it vegetarian, use vegetable broth and omit the ham hock/bacon. To make it vegan, additionally use olive oil instead of bacon grease, vegan butter, and a plant-based heavy cream (like cashew or oat cream). You can add smoked paprika or a dash of liquid smoke for a smoky flavor.Do I have to soak the black eyed peas?
Soaking is highly recommended for best results, as it helps even cooking and reduces overall cooking time. If you skip soaking, you’ll need to increase the simmering time considerably (possibly an additional 30-60 minutes or more), and the peas might not be as uniformly tender.What if my peas are still hard after the recommended cooking time?
Cooking times for dried beans can vary significantly based on their age and type. Simply continue to simmer, adding more broth or water if needed, until the peas are tender to your liking.Can I use canned black eyed peas?
While you won’t achieve the same depth of flavor from scratch with canned peas, you can adapt the recipe. Drain and rinse two 15-ounce cans of black eyed peas. Follow the recipe from step 2, adding the canned peas with the broth, reducing the simmer time to about 20-30 minutes, just enough for the flavors to meld and the sauce to thicken.Can I make this in a slow cooker?
Absolutely! Sauté your aromatics and meat (if using) first in a skillet. Add the soaked black eyed peas, cooked aromatics/meat, and broth to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until tender. Stir in cream and butter during the last 30 minutes of cooking.Is this dish spicy?
The recipe includes an optional 1/4 teaspoon of cayenne pepper, which provides a very mild warmth. If you prefer more heat, you can increase the cayenne or add a dash of your favorite hot sauce at the end.
Best Creamy Southern Black Eyed Peas
Ingredients
Equipment
Method
- Place sorted and rinsed black eyed peas in a large bowl and cover with cold water by at least 2 inches. Let soak overnight (8-12 hours). Drain and rinse thoroughly before cooking.
**Quick Soak Method:** Place sorted and rinsed black eyed peas in a large pot and cover with water by at least 2 inches. Bring to a boil for 2 minutes, then remove from heat, cover, and let stand for 1 hour. Drain and rinse thoroughly.1 pound dried black eyed peas - In a large Dutch oven or heavy-bottomed pot, heat the olive oil or bacon grease over medium heat.
If using bacon, add the chopped bacon and cook until crispy. Remove bacon with a slotted spoon, leaving the rendered fat in the pot. Reserve the crispy bacon for garnish or mix-in later.
Add the diced onion, celery, and green bell pepper to the pot. Sauté for 5-7 minutes, until softened.
Add the minced garlic, dried thyme, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more, until fragrant.1 tablespoon olive oil or bacon grease, 1/2 pound smoked ham hock, smoked turkey leg, or 4-6 slices thick-cut bacon, 1 large yellow onion, 2 stalks celery, 1 green bell pepper, 3-4 cloves garlic, 1 teaspoon dried thyme, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper - Add the soaked and rinsed black eyed peas to the pot.
If using a ham hock or smoked turkey leg, add it to the pot now.
Pour in the chicken or vegetable broth, ensuring the peas are fully submerged. If needed, add a little extra water to cover.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 60-90 minutes, or until the black eyed peas are very tender. Stir occasionally to prevent sticking. The cooking time will vary depending on the age of your peas and whether they were soaked.1 pound dried black eyed peas, 1/2 pound smoked ham hock, smoked turkey leg, or 4-6 slices thick-cut bacon, 6-8 cups chicken or vegetable broth - Once the peas are tender, remove the ham hock or turkey leg from the pot. If using a ham hock or turkey leg, shred the meat from the bone and discard the bone and skin. Return the shredded meat to the pot.
Stir in the heavy cream and butter.
Continue to simmer, uncovered, for another 10-15 minutes, allowing the sauce to thicken slightly and the flavors to meld. The cream and butter will contribute to the rich, velvety texture that defines the Best Creamy Southern Black Eyed Peas.1/2 pound smoked ham hock, smoked turkey leg, or 4-6 slices thick-cut bacon, 1/2 cup heavy cream, 2 tablespoons unsalted butter - Taste the peas and season generously with salt and freshly ground black pepper. Adjust seasonings as needed. Remember that ham hock or bacon can add significant saltiness, so taste before adding too much.
Ladle the Best Creamy Southern Black Eyed Peas into bowls. Garnish with fresh parsley or green onions, and if you reserved it, the crispy bacon bits. Serve hot.Salt and freshly ground black pepper, Fresh parsley or green onions