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Classic Creamy Southern Black Eyed Peas

black eyed peas - Tasty
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A rich and hearty recipe for traditional Southern black eyed peas, seasoned for good luck and comfort.

Ingredients

Scale
  • 1 pound dried black eyed peas, rinsed and picked over
  • 6 cups chicken or vegetable broth
  • 1 smoked ham hock or 4 ounces smoked turkey wings (optional for flavor)
  • 1 large yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons butter or olive oil (for sautéing)

Instructions

  1. Place the rinsed black eyed peas, broth, ham hock (if using), thyme, bay leaf, and smoked paprika in a large pot or Dutch oven.
  2. Soak the peas in the liquid for at least 4 hours or overnight, or use a quick soak method: cover peas with water, bring to a boil for 2 minutes, then remove from heat, cover, and let stand for 1 hour. Drain the soaking water before proceeding.
  3. In a separate skillet, melt the butter or oil over medium heat. Add the onion, bell pepper, and celery. Cook until softened, about 5 to 7 minutes.
  4. Add the minced garlic to the vegetables and cook for 1 minute until fragrant.
  5. Add the sautéed vegetables to the pot with the peas and smoked meat.
  6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the peas are tender and creamy. Stir occasionally to prevent sticking.
  7. Remove the bay leaf and the ham hock (shred any meat from the hock and return it to the pot).
  8. Stir in the apple cider vinegar. Season generously with salt and black pepper. Taste and adjust seasonings as needed.
  9. For extra creaminess, mash about 1/4 cup of the peas against the side of the pot and stir them back in.
  10. Serve hot as a side dish or main course.

Notes

  • For a vegetarian version, omit the ham hock and increase the broth to 7 cups. Add 1 teaspoon of liquid smoke during the last 30 minutes of cooking for a smoky flavor.
  • If using a slow cooker, combine all ingredients (except vinegar) and cook on low for 6-8 hours or high for 3-4 hours. Add vinegar before serving.
  • These peas are traditionally served with cornbread.

Nutrition

Find it online: https://delishdreams.com/creamy-southern-black-eyed-peas-recipe/