5 Ways to Enjoy Creamy Southern Black Eyed Peas

It starts with the scentearthy beans, smoky ham, and garlic bubbling low and slow on the stove. I’d forgotten how comforting that smell was until I made a pot of Creamy Southern Black Eyed Peas last January, chasing a bit of warmth on a chilly day. It’s one of those recipes that keeps showing up in kitchens for New Year’s, but once you taste it? You’ll want it all winter.

This dish has humble roots and pantry-friendly charmdried black-eyed peas, chopped onion, broth, and a splash of cream stirred in at the end. Nothing fussy, but somehow it tastes like you spent all afternoon. Imagine a richer cousin of Blackeyed Pea Soup, but thicker and heartier, with just enough cream to spoon up like a cozy stew. Bonus? It freezes beautifully for quick dinners later.

I first made it on a rainy Sunday in 2019, tucking a batch into the slow cooker before church. My sister popped by unexpectedly, and before I could offer her tea, she’d already claimed a bowl and the last biscuit. Lesson learned: always double the biscuits. After 10+ years writing and testing recipes, I’ve learned the key to creaminess here is mashing just a few of the peas against the pot. It thickens things naturally without extra dairy fuss.

Yesica Andrews

Creamy Southern Black Eyed Peas Recipe You’ll Love

This Creamy Southern Black Eyed Peas recipe is packed with flavor and richness, perfect as a comforting side dish or hearty main. Whether you’re craving a delicious Blackeyed Pea Soup or a tasty Black Eyed Peas Salad, this recipe delivers the authentic Southern taste you desire. Made with smoked turkey, aromatic vegetables, and bold Cajun spices, it’s an ideal dish for gatherings and year-round enjoyment.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Calories: 320

Ingredients Method Notes

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 jalapeño, 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
• For serving:
• Cooked white rice and/or cornbread- optional

Method

 

1. Turn on the Instant Pot and select the sauté setting to warm for about 7 minutes.
2. Add oil to the pot and once hot, stir in the chopped onion, bell pepper, celery, and jalapeño. Let them cook until softened, stirring often, about 6 to 7 minutes.
3. Mix in the minced garlic and cook through for an additional minute.
4. Drop in the bay leaves, Creole Cajun seasoning, Worcestershire sauce, smoked turkey or ham hocks, rinsed black-eyed peas, and chicken stock. Stir everything well before sealing the pot with its lid.
5. Set the Instant Pot to manual or pressure cook mode and program it for 35 minutes.
6. When cooking finishes, let the pressure come down naturally for around 7 to 10 minutes until the steam fully vents.
7. Open the lid carefully, remove the smoked meat and let it cool slightly.
8. Give the peas a good stir. Pull the turkey or ham off the bones using forks or clean hands and return the shredded meat to the pot.
9. Combine everything thoroughly, then fish out and discard the bay leaves.
10. Use a potato masher to gently crush some of the peas, creating a thicker, creamier texture. Stir to blend.
11. Adjust seasoning with more Creole Cajun seasoning if desired.
12. Serve hot, garnished with fresh parsley and alongside cooked white rice or cornbread for a soulful meal.
13. For stovetop preparation:
14. Start by soaking the black-eyed peas either overnight in cold water or by boiling water, adding peas, then covering off the heat to soak for 30 minutes to 1 hour.
15. Drain the peas and set them aside.
16. In a large Dutch oven or stockpot, heat oil and cook the onion, bell pepper, celery, and jalapeño over medium heat until tender, about 6 to 7 minutes.
17. Add garlic and cook for one minute more.
18. Add bay leaves, Creole seasoning, Worcestershire sauce, smoked meat, soaked peas, and chicken stock. Stir well and cover with a lid.
19. Simmer over medium heat for 45 minutes to 1 hour, checking occasionally and adding liquid if needed to keep from drying out.
20. Once peas are tender, remove smoked meat and shred it, then return to the pot.
21. Crush some of the peas with a potato masher for creaminess, stir, and season to taste.
22. Serve immediately with optional parsley and your choice of rice or cornbread.

Notes

• For the best result, read the full blog post and watch the video tutorial before starting. Using smoked turkey or ham hocks adds depth and authenticity. Adjust seasoning according to your preference. Leftovers store well in the fridge for up to 4 days and taste even better the next day.

Why You’ll Love This Recipe

• Cozy and nostalgic: This recipe brings to life the warm, Southern flavors of smoky meat, savory peas, and fragrant aromaticsall simmered to creamy perfection.
• Beginner-friendly: Whether you’re using an Instant Pot for convenience or stovetop for tradition, the steps are straightforward and forgiving.
• Perfect for gatherings: This dish is a hit for holidays like New Year’s or any comfort-food craving day.
• Freezer-friendly: Make a batch and enjoy creamy Southern black-eyed peas later for an easy meal.

Key Ingredients and Tools

This recipe keeps things simple with familiar pantry ingredients and hearty Southern staples:

• Dried black-eyed peas: These little legumes pack protein and soul-warming nostalgia. Just rinse and sortno soaking needed in the Instant Pot!
• Smoked turkey wings or ham hocks: These add that irresistible smoky flavor and tender meat. They’re the heart of the dish!
• Aromatics: Onion, green bell pepper, celery, and jalapeño (aka the “holy trinity” with a kick) make the base fragrant and flavorful.
• Seasonings: Creole Cajun seasoning packs a punch of Southern spices, and Worcestershire sauce adds depth.

Tools: If you’re opting for the Instant Pot, it’s a total time-saver. A sturdy Dutch oven or stockpot works beautifully for stovetop lovers.

Step-by-Step: Instant Pot and Stovetop Options

This recipe works whether you’re in a hurry or want to linger over the stove. Here’s how:

• Instant Pot: Start by sautéing the aromatics, layer in the peas, smoked meat, and liquid, and set to pressure cook for 35 minutes. No soaking required, so it’s ready fast!
• Stovetop: Pre-soak the peas (overnight or using the quick-soak method), then sauté and combine everything in a pot. Simmer for 45-60 minutes over medium heat until the peas are tender.

Pro Tip: Use a potato masher to smash some of the peas at the endthe secret to that creamy texture without heavy cream!

Tips and Tweaks

• Adjust the heat: Love spice? Leave the seeds in the jalapeño or sprinkle extra Creole Cajun seasoning. Prefer a mild dish? Skip the jalapeño entirely.
• No smoked meat? Replace it with a smoked paprika seasoning blend for a similar flavor.
• Broth swaps: Out of chicken stock? Water with a bouillon cube works as a quick substitute.

Note: Always taste at the end! Adding a pinch more Creole Cajun seasoning can make all the difference.

Serving and Storing

These creamy Southern black-eyed peas shine brightest when served with:

• Cooked white rice: For a classic pairing that soaks up all that rich, smoky broth.
• Cornbread: A slice of sweet cornbread adds the perfect Southern touch.

Storage Tips: It reheats beautifully! Store leftovers in an airtight container to keep them fresh in the fridge for up to 4 days, or freeze for up to 3 months for longer enjoyment.

Expert Says

Creamy Southern black eyed peas are not only comforting but also rich in dietary fiber and protein. Slowly cooking them with a touch of fat enhances their creamy texture by breaking down starches, while preserving nutrients. This method improves digestibility and maximizes the flavor depth characteristic of Southern cuisine.

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The Long Road to Creamy Southern Black Eyed Peas

After many kitchen experimentssome pots too salty, others too thinI finally found the perfect balance for creamy Southern black eyed peas. It wasn’t quick, but every simmer and taste test brought me closer to this comforting dish that reminds me of family dinners and slow Sunday afternoons.

FAQs ( Creamy Southern Black Eyed Peas )

Conclusion

From pantry staples to your table in under an hour, this creamy Southern black eyed peas recipe fills your kitchen with smoky, comforting aromas and a velvety texture you’ll crave again and again. You’ll love how naturally rich and cozy it feels without any fuss.

Try swapping smoked turkey for ham hocks or add a pinch of cayenne if you like a little kicksmall tweaks that bring big smiles. A little trick from my aunt’s kitchen: mash a few peas at the end to get that perfect creaminess. Leftovers reheat beautifully with a splash of broth, making busy nights easier, too.

I’d love to see your bowls and hear your storiesdid this remind you of a family favorite? Don’t forget to save or share this recipe; those warm, homemade moments are the best kind of magic in any kitchen. Happy cooking, friends!