Creamy Southern Black-Eyed Peas – A Comforting Dish
Southern black-eyed peas are a beloved dish known for their rich, creamy texture and comforting flavor. This dish is traditionally enjoyed on New Year’s Day for good luck, but it’s perfect for any occasion. The creamy consistency makes it a delightful side dish or a hearty main course, packed with flavors and nutrition.
Why You’ll Love It
There are many reasons why this recipe will win your heart. Black-eyed peas are high in fiber and protein, making them a healthy choice. They’re also a great source of vitamins and minerals. When cooked, these peas become tender and absorb the flavors of the spices and broth, resulting in a creamy, satisfying dish. The addition of ham hock or sausage adds a smoky depth, while the seasoning brings everything together beautifully.
Ingredients
For this creamy Southern black-eyed peas recipe, you’ll need:
- 1 cup dried black-eyed peas
- 3 cups water or broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 smoked ham hock or sausage (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 bay leaf
- 2 tablespoons butter or olive oil
- Fresh parsley for garnish (optional)
Substitutions & Key Variations
If you’re looking to adjust the recipe, here are some substitutes you can consider.
- For a vegetarian version, skip the ham hock or sausage and add more vegetables like carrots or celery for added flavor.
- You can use vegetable broth instead of water for a richer taste.
- If you don’t have paprika, smoked paprika or cayenne can add a nice kick.
- Instead of butter, feel free to use olive oil for a lighter touch.
Step-by-step
Step 1: Prepare the Peas
Rinse the black-eyed peas under cold water and remove any debris or damaged peas. This step ensures that your peas are clean and ready for cooking.
Step 2: Cooking in the Instant Pot
In an Instant Pot, combine the black-eyed peas, water or broth, chopped onion, minced garlic, and optional ham hock. Add salt, black pepper, paprika, and the bay leaf. Close the lid and set the Instant Pot to high pressure for 20 minutes. Once done, let the pressure release naturally for 10 minutes, and then quick release any remaining pressure.
Step 3: Cooking on the Stovetop
If you don’t have an Instant Pot, you can make this dish on the stovetop. Combine all the ingredients in a large pot and bring to a boil. Reduce the heat and let it simmer for about 1 to 2 hours or until the black-eyed peas are tender.
Step 4: Final Touches
Once the peas are cooked, remove the ham hock (if used), shred any meat, and return it to the pot if desired. Stir in the butter or olive oil to add creaminess and adjust seasonings to taste.
Step 5: Garnish and Serve
Serve the creamy black-eyed peas hot, garnished with fresh parsley if desired.
Success Tips
To ensure your dish turns out perfectly every time:
- Temperature: Make sure to cook the black-eyed peas at a consistent simmer. High heat can cause them to break apart and become mushy.
- Texture: You want the peas to be tender but not overcooked. Keep an eye on them while they simmer.
- Common Mistakes: Make sure to check for any pebbles or debris in the dried peas before cooking to avoid unpleasant surprises.
How to Serve
Creamy Southern black-eyed peas are perfect as a side dish alongside cornbread, fried chicken, or collard greens. They can also be enjoyed as a main course with a simple salad.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm them in a microwave or on the stovetop. You may want to add a splash of water or broth to restore their creamy consistency.
Frequently Asked Questions
1. Can I use canned black-eyed peas?
Yes, you can use canned black-eyed peas. They will cook faster, so reduce the cooking time to about 10-15 minutes in the Instant Pot or simmer for just 20-30 minutes on the stovetop.
2. Is this dish gluten-free?
Yes, creamy Southern black-eyed peas are naturally gluten-free, making them a great option for those with gluten intolerance.
3. Can I freeze creamy black-eyed peas?
Yes, you can freeze them! Store in freezer-safe containers for up to 3 months. Let them thaw in the refrigerator before reheating.
4. What can I serve with this dish?
Serve with cornbread, rice, or as a filling accompaniment to your favorite proteins like grilled chicken or pork.
5. How do I adjust the spiciness?
You can reduce or increase the amount of black pepper and paprika based on your preference. For a spicy kick, you may also add a dash of hot sauce when serving.
Conclusion
Creamy Southern black-eyed peas are a simple yet delicious dish that brings warmth and comfort to the table. Easy to prepare and packed with flavor, it’s perfect for any time of year. Give this recipe a try, and watch how it quickly becomes a favorite in your household!
Links to Related Recipes
- Southern Collard Greens
- Classic Cornbread
- Savory Hoppin’ John
- Southern Style Green Beans
- Cajun Shrimp and Grits
Creamy Southern Black-Eyed Peas
Ingredients
Main Ingredients
- 1 cup dried black-eyed peas Rinse and prepare for cooking.
- 3 cups water or broth Use vegetable broth for a richer taste.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 piece smoked ham hock or sausage (optional) Adds smoky depth.
- 1 teaspoon salt Adjust to taste.
- ½ teaspoon black pepper Add more for spiciness.
- ½ teaspoon paprika Smoked paprika or cayenne can be used as alternatives.
- 1 leaf bay leaf
- 2 tablespoons butter or olive oil For creaminess.
- to taste fresh parsley for garnish (optional)
Instructions
Preparation
- Rinse the black-eyed peas under cold water and remove any debris or damaged peas.
Cooking in the Instant Pot
- In an Instant Pot, combine the black-eyed peas, water or broth, chopped onion, minced garlic, and optional ham hock. Add salt, black pepper, paprika, and the bay leaf.
- Close the lid and set the Instant Pot to high pressure for 20 minutes.
- Once done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
Cooking on the Stovetop
- Combine all the ingredients in a large pot and bring to a boil.
- Reduce the heat and let it simmer for about 1 to 2 hours or until the black-eyed peas are tender.
Final Touches
- Once the peas are cooked, remove the ham hock (if used), shred any meat and return it to the pot if desired.
- Stir in the butter or olive oil to add creaminess and adjust seasonings to taste.
Garnish and Serve
- Serve the creamy black-eyed peas hot, garnished with fresh parsley if desired.