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
Notes
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.
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.
