The smell of black eyed peas simmering with onions and ham hock takes me straight back to childhood kitchens. These creamy southern black eyed peas have that rich, velvety texture that makes them pure comfort in a bowl. They’re having a moment because sometimes you need food that hugs you back.
Think of your grandmother’s version, but with a silky cream base that makes every spoonful luxurious. The peas cook low and slow with smoky ham, sweet onions, and just enough cream to make them irresistible. Perfect for New Years or any time you want something that sticks to your ribs and warms your soul.
Started perfecting this recipe back in 1987 when my Eleanor was just learning to cook beside me. She’d always ask why mine tasted different from the church ladies’ versions. The secret? I add the cream at the very end and let it barely simmer. Too much heat and it breaks. Learned that the hard way more than once.
PrintCreamy Southern Black Eyed Peas Recipe You’ll Love
Enjoy this flavorful Creamy Southern Black Eyed Peas recipe perfect for comforting gatherings. It cooks quickly in the Instant Pot and features smoky meat and Cajun spices. Ideal for Black Eyed Peas Salad or a rich Blackeyed Pea Soup experience.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 1x
- Category: Sides
- Method: Pressure Cooker
- Cuisine: Southern
- Diet: Standard
Ingredients
- 1 tablespoon olive oil- bacon grease or duck fat as substitute
- 1 large yellow onion finely chopped
- 1 medium green bell pepper finely chopped
- 1 stalk of celery finely chopped
- 1 small jalapeno deseeded & finely diced
- 6 cloves of garlic finely minced or 1 tablespoon garlic paste
- 2 bay leaves
- 2–3 teaspoons Creole Cajun Seasoning– homemade or store-bought
- 1 tablespoon worcestershire sauce
- 1 lb smoked turkey wings or ham hocks
- 1 lb 16 ounces dried black-eyed peas sorted & rinsed
- 6 cups low-sodium chicken stock or broth
- Fresh chopped parsley as garnish- optional
- Cooked white rice and or cornbread- optional
Instructions
- Turn the Instant Pot to sauté mode and heat the oil for about 7 minutes until shimmering.
- Add the onion, green bell pepper, celery, and jalapeno and cook until soft, stirring constantly for 6 to 7 minutes.
- Mix in the garlic and cook for one more minute.
- Place the bay leaves, Creole Cajun seasoning, worcestershire sauce, smoked meat, black-eyed peas, and chicken stock into the pot and stir. Seal the lid tightly.
- Cook on manual or pressure cook setting for 35 minutes. Allow pressure to naturally release for 7 to 10 minutes afterwards.
- Remove the meat, shred it off the bones, and return the pieces to the pot. Stir everything well and discard the bay leaves.
- Use a potato masher to gently break some peas to create creaminess, then stir to combine.
- Adjust seasoning if needed and serve garnished with parsley alongside cooked rice or cornbread for an extra cozy meal.
Notes
- For best recipe success, please read the blog post & notes in its entirety with video tutorial before beginning
Nutrition
- Calories: 300 kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 70mg
Why You’ll Love These Creamy Southern Black Eyed Peas
This recipe brings back memories of Sunday dinners when the whole family would gather around the table. These creamy southern black eyed peas have that soul-warming quality that makes everyone ask for seconds.
- The Instant Pot cuts cooking time in half while keeping all the traditional flavors intact.
- Smoked turkey wings add essential smoky depth without being too heavy.
- The creamy texture comes naturally from mashing a few peas – no dairy needed.
- Perfect for New Year’s black eyed peas tradition or any cozy weeknight dinner.
Essential Ingredients and Tools
The beauty of this blackeyed peas recipe southern style lies in simple, honest ingredients that work together like old friends. Each one plays its part in creating that signature comfort food taste.
Your dried black-eyed peas are the star – look for ones that aren’t too old or wrinkled. The holy trinity of onion, celery, and bell pepper creates the aromatic base, while smoked turkey wings bring that essential smokiness. Don’t skip the jalapeño – it adds just a whisper of heat that brightens everything up.
Essential tools: An Instant Pot makes this foolproof, but a good Dutch oven works beautifully for the stovetop method. Keep a potato masher handy for creating that perfect creamy texture at the end.
How the Magic Happens Step by Step
Start by building your flavor foundation with the sauté function. That golden trinity of vegetables needs time to soften and release their sweetness – about 6-7 minutes of stirring and letting them get acquainted.
Once you add the garlic, Worcestershire sauce, and Creole seasoning, the kitchen starts smelling like home. The smoked turkey wings go in next, followed by the black-eyed peas and chicken stock. Everything pressure cooks for 35 minutes, then releases naturally.
The final step is where the magic happens – pulling apart that tender smoked turkey and mashing just a few peas to create the signature creaminess. It transforms from brothy to luxurious in minutes.
| Cooking Method | Prep Time | Cook Time | Soaking Required |
|---|---|---|---|
| Instant Pot | 10 minutes | 45 minutes | No |
| Stovetop | 10 minutes + soaking | 1-1.5 hours | Yes (overnight or quick) |
Simple Swaps and Variations
Sometimes you work with what’s in the pantry, and this recipe welcomes those little changes with open arms. Ham hocks work beautifully in place of smoked turkey wings – they’ll give you that same smoky richness.
If you’re out of Creole seasoning, mix together paprika, garlic powder, onion powder, and a pinch of cayenne. Bacon grease instead of olive oil adds another layer of Southern comfort, just like grandmother used to do.
| Original Ingredient | Easy Substitute | Flavor Change |
|---|---|---|
| Smoked turkey wings | Ham hocks or smoked ham bone | Richer, more intense smoke |
| Olive oil | Bacon grease or duck fat | Deeper, more traditional flavor |
| Chicken stock | Vegetable broth | Lighter, more pea-forward taste |
Troubleshooting Common Questions
If your peas seem too soupy after cooking, don’t worry – that’s completely normal. The secret is in the mashing step. Use your potato masher to break up about a quarter of the peas, then let them sit for a few minutes. They’ll thicken beautifully as they cool slightly.
- Peas too firm? Add another cup of stock and pressure cook for 10 more minutes.
- Not creamy enough? Mash more peas or let them sit longer to naturally thicken.
- Need more flavor? Add Worcestershire sauce gradually – it makes a surprising difference.
Serving and Storage Tips
These Southern black eyed peas shine brightest served over fluffy white rice with a wedge of cornbread on the side. The rice soaks up that flavorful broth, while the cornbread adds that perfect sweet contrast.
They keep beautifully in the refrigerator for up to four days and actually taste better the next day when all the flavors have had time to meld. You can even turn leftovers into a hearty blackeyed pea soup by adding extra broth and maybe some diced tomatoes.
| Storage Method | Duration | Reheating Tips |
|---|---|---|
| Refrigerator | 4-5 days | Add splash of broth, heat gently |
| Freezer | 3 months | Thaw overnight, reheat with extra liquid |
| Meal prep | 3 days | Store rice separately for best texture |
Expert Says
For perfectly smooth and creamy Southern black eyed peas, slow cooking allows the starches to break down naturally, enhancing texture without excess fat. This method also preserves the peas’ high fiber and protein content, making creamy Southern black eyed peas a nutritious and satisfying dish.
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The Journey to Creamy Southern Black Eyed Peas
Perfecting creamy Southern black eyed peas took years of trial and error, from boiling too fast to missing that tender, rich texture. It was a slow dance of flavors, finally capturing that comforting, soulful taste my family remembers. Today’s recipe is the result of patience, love, and many shared meals around the table.
FAQs ( Creamy Southern Black Eyed Peas )
Can I make this recipe in a slow cooker?
Yes, this dish adapts well to a slow cooker. Use soaked black eyed peas and cook on low for 6-8 hours or high for 3-4 hours. Add creamy ingredients near the end to avoid curdling and stir occasionally for best texture.
What ingredients make the recipe creamy?
This recipe gets its creaminess from a blend of slow-cooked black eyed peas combined with sautéed onions, garlic, and a touch of cream or full-fat milk. The slow cooking helps the peas break down slightly, creating a rich texture without heavy thickeners.
How can I serve leftovers?
Leftovers taste great reheated as a side dish or stirred into grains like rice or quinoa. You can also transform this meal into a black eyed peas salad by mixing in fresh vegetables and a light vinaigrette for a refreshing twist.
Are there traditional Southern variations in this dish?
Yes, Southern style versions often include smoky ham hocks or bacon for added depth. Some cooks add hot sauce or cayenne for spice. This recipe keeps it balanced with simple seasoning to highlight the creamy texture and natural flavor of the peas.
Can I use frozen black eyed peas?
Frozen peas can be used but remember they cook faster and absorb less flavor. Add them toward the end of cooking and reduce soaking time accordingly. Fresh or dried peas deliver the best texture and creaminess in this dish.
After about an hour of gentle simmering, these creamy southern black eyed peas transform into pure comfort in a bowl. The smoky richness fills your kitchen with that familiar aroma of Sunday dinners and family gatherings. You’ll love how the peas become tender and velvety, creating that soul-warming dish our mothers knew by heart.
A little secret from years of stirring pots – try adding a splash of apple cider vinegar right at the end for brightness. These beauties taste even better the next day, and they freeze beautifully for up to three months. Serve them over rice with cornbread, or transform leftovers into a hearty blackeyed pea soup with extra broth and diced tomatoes.
I’d love to hear if this recipe brings back memories of your own family kitchen. Did your grandmother have her own special touch with black eyed peas? Share a photo when you make them – there’s something so heartwarming about seeing these timeless recipes come alive in kitchens across the country. Save this one for New Year’s or any time you need a warm hug in a bowl.
