Creamy Southern Black-Eyed Peas
A comforting dish of tender black-eyed peas cooked in a rich, creamy sauce, perfect for family gatherings and celebrations.
Ingredients
For the black-eyed peas
- 1 cup dried black-eyed peas Don't forget to soak them!
- 4 cups water or chicken broth Use broth for enhanced flavor
- 1 onion, diced
- 2 cloves garlic, minced
- 1 ham hock or strips of bacon Optional for smoky flavor
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper Optional for a kick
- 1/4 cup heavy cream or milk
- Chopped green onions or parsley for garnish
Instructions
Preparation
- Rinse the black-eyed peas under cold water to remove any debris. If using dried peas, soak them in water for at least 4 hours or overnight. Drain well before cooking.
Cooking
- In the Instant Pot, combine the peas, water or broth, diced onion, minced garlic, ham hock (if using), salt, black pepper, and cayenne pepper. Close the lid and set to high pressure for about 15-20 minutes.
- For the stovetop method, bring the mixture to a boil in a large pot, then reduce to a simmer. Cook for about 45-60 minutes, or until the peas are tender.
- Once cooked, stir in the heavy cream and allow it to simmer for an additional 5 minutes. Adjust the seasoning as needed.
- Dish out the creamy black-eyed peas hot, garnished with chopped green onions or fresh parsley.
Notes
If you have leftovers, store in an airtight container in the refrigerator for about 3-4 days. To reheat, warm on the stovetop over low heat, adding a splash of water or broth to maintain creaminess.