Creamy Southern Black-Eyed Peas
A comforting dish known for its rich, creamy texture and flavor, perfect for any occasion, particularly New Year's Day.
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.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in a microwave or on the stovetop, adding a splash of water or broth if necessary.
