Creamy Southern Black Eyed Peas Recipe

Introduction

Creamy Southern Black Eyed Peas are a comforting and flavorful dish perfect for any occasion. With smoky meat, aromatics, and a rich, creamy texture, this recipe brings a taste of Southern tradition to your table.

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)
• Cooked white rice and/or cornbread (optional)

Instructions

1. Step 1: Set the Instant Pot to the “sauté” function for 7 minutes. Coat the bottom of the pot with the oil. Once the oil is shimmering, add the onion, bell pepper, celery, and jalapeño. Cook until tender, stirring frequently, about 6-7 minutes.
2. Step 2: Add the garlic and cook for another 1 minute, stirring constantly.
3. Step 3: Add the bay leaves, Creole Cajun seasoning, Worcestershire sauce, smoked meat, black-eyed peas, and chicken stock. Stir to combine and secure the lid on the Instant Pot.
4. Step 4: Set the Instant Pot to “manual” or “pressure cook” and cook for 35 minutes. Allow the pressure to release naturally for 7-10 minutes before opening.
5. Step 5: Remove the smoked meat and let it cool slightly. Stir the peas, then shred the meat off the bones using forks or your hands (wear gloves if preferred). Return the shredded meat to the pot.
6. Step 6: Stir to combine, then remove and discard the bay leaves. Use a potato masher to gently break up some of the peas for a creamier texture, stirring well.
7. Step 7: Taste and adjust seasoning with additional Creole Cajun seasoning if desired. Serve immediately, garnished with parsley and alongside cooked white rice or cornbread.
8. Step 8 (Stovetop Option): Soak the peas either overnight in cold water or quickly by boiling water, adding peas, removing from heat, and soaking for 30 minutes to 1 hour. Drain before cooking.
9. Step 9: Sauté aromatics in a large pot over medium heat as in Steps 1 and 2.
10. Step 10: Add remaining ingredients and cover. Simmer on medium heat for 45 minutes to 1 hour until peas are tender, stirring occasionally and adding stock or water as needed.
11. Step 11: Remove meat, shred, and return to pot. Mash some peas for creaminess and adjust seasoning before serving.

Tips & Variations

• Substitute olive oil with bacon grease or duck fat for a deeper smoky flavor.
• Add hot sauce or extra jalapeño for a spicier dish.
• Use smoked sausage instead of turkey wings or ham hocks for a different smoky taste.
• For a vegetarian version, omit the meat and use vegetable broth with smoked paprika for flavor.
• Make larger batches and freeze leftovers in portions for easy future meals.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the mixture is too thick. This dish also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned black-eyed peas instead of dried?

Yes, you can use canned black-eyed peas to save time. Add them after sautéing the aromatics, reduce the cooking time, and simmer until heated through. Be sure to rinse canned peas well to reduce sodium.

How do I make this recipe less spicy?

To reduce spiciness, omit the jalapeño or use less of it, and choose a mild Creole seasoning. You can also remove the seeds and membranes from the jalapeño, which contain most of the heat.

Creamy Southern Black Eyed Peas Recipe

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★★★★★

4.9 from 52 reviews

Creamy Southern Black Eyed Peas is a comforting, flavorful Southern classic made with smoked turkey wings or ham hocks, aromatic vegetables, and a blend of Creole Cajun seasonings. This recipe uses an Instant Pot for a quick pressure-cooked version or offers stovetop instructions for slow simmering, resulting in tender, creamy peas perfect served over rice or with cornbread.

• Author: nova
• Prep Time: 15 minutes (plus 30 minutes to overnight soaking if stovetop method)
• Cook Time: 40-45 minutes (Instant Pot: 35 min pressure cook + 10 min sauté and natural release) / 1 hour stovetop simmer
• Total Time: 55-60 minutes Instant Pot / up to 1 hour 45 minutes stovetop including soaking
• Yield: 6 servings 1x
• Category: Main Course
• Method: Instant Pot
• Cuisine: Southern, American

Ingredients

Scale 1x2x3x

Vegetables and Seasonings

• 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

Protein and Legumes

• 1 lb smoked turkey wings or ham hocks
• 1 lb (16 ounces) dried black-eyed peas, sorted & rinsed

Liquids

• 1 tablespoon olive oil (substitute: bacon grease or duck fat)
• 6 cups low-sodium chicken stock or broth

Garnish and Serving

• Fresh chopped parsley, as garnish (optional)
• Cooked white rice and/or cornbread (optional)

Instructions

1. Sauté Aromatics: Set the Instant Pot to the “sauté” function for 7 minutes. Add olive oil and heat until shimmering. Add finely chopped onion, green bell pepper, celery, and jalapeño. Cook until tender, stirring often, about 6-7 minutes.
2. Add Garlic: Stir in the finely minced garlic and cook for another 1 minute to release its aroma.
3. Add Seasonings and Meat: Add bay leaves, Creole Cajun seasoning, Worcestershire sauce, smoked turkey wings or ham hocks, rinsed black-eyed peas, and chicken stock. Stir to combine and secure the lid on the Instant Pot.
4. Pressure Cook: Set the Instant Pot to “manual” or “pressure cook” mode for 35 minutes. After cooking, allow the pressure to release naturally for 7-10 minutes until steam ceases, then unlock and open the lid.
5. Remove and Shred Meat: Carefully remove smoked meat and set aside to cool slightly. Use two forks or hands (glove recommended) to shred meat into bite-sized pieces, then return meat to the pot.
6. Create Creamy Texture: Remove and discard bay leaves. Use a potato masher to gently mash some of the peas, breaking them up just a few times to thicken the mixture for a creamy consistency. Stir to combine.
7. Final Seasoning and Serve: Taste and adjust seasoning with more Creole Cajun seasoning if desired. Serve hot garnished with fresh parsley and alongside cooked white rice or cornbread for a complete meal.
8. Stovetop Soak: Cover peas with cold water and soak overnight, or for a quicker method, boil 6-7 cups water, add peas, remove from heat, and soak 30 minutes to 1 hour. Drain peas before cooking.
9. Stovetop Sauté: In a large stock pot or Dutch oven, heat oil over medium heat. Sauté onion, bell pepper, celery, jalapeño (steps 1-2) until tender.
10. Combine and Simmer: Add all remaining ingredients including chicken stock, smoked meat, and soaked peas. Cover with a lid and simmer over medium heat for 45 minutes to 1 hour, stirring occasionally and adding stock or water as needed to prevent drying.
11. Tear Meat and Mash Peas: Remove meat and shred as above, then stir back into pot. Mash some peas gently to create creaminess and stir well.
12. Season and Serve: Taste for seasoning and adjust with Cajun seasoning if needed, then serve hot with your choice of accompaniments.

Notes

• Substitute olive oil with bacon grease or duck fat for more authentic Southern flavor.
• Use smoked turkey wings for a lower-fat alternative to ham hocks.
• Creole Cajun seasoning can be homemade or store-bought depending on preference.
• Natural pressure release is important to avoid foam or splatter.
• Peas can be mashed lightly to create creaminess without additional dairy or thickeners.
• Serve over white rice or with cornbread for a traditional Southern meal experience.
• Soaking dried peas ahead reduces cooking time and improves tenderness.

Keywords: black eyed peas, southern recipe, instant pot black eyed peas, smoked turkey wings, creole cajun seasoning, comfort food, pressure cooker recipes