Ingredients
- Dried Black Eyed Peas (1 pound)
- Smoked Ham Hock (1-1.5 pounds)
- Yellow Onion (1 large, diced)
- Celery Stalks (2, diced)
- Green Bell Pepper (1, diced)
- Garlic Cloves (4, minced)
- Chicken Broth (4 cups)
- Water (4 cups)
- Bay Leaves (2)
- Creole Seasoning (2 teaspoons, or to taste)
- Smoked Paprika (1 teaspoon)
- Salt (1 teaspoon, or to taste)
- Black Pepper (1/2 teaspoon, freshly ground)
- Heavy Cream (1/4 cup)
- Fresh Parsley (1/4 cup, chopped, for garnish)
- Hot Sauce (to taste, for serving)
- Cornbread (for serving)
- Butter (2 tablespoons)
- Cornstarch (1 tablespoon)
- Cold Water (2 tablespoons)
- Fresh Herbs (for garnish, optional)
- Red Pepper Flakes (Pinch, optional)
Instructions
- Sort through your dried black-eyed peas, removing any small stones or debris, then give them a good rinse under cold water. In a large, heavy-bottomed pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add your diced yellow onion, celery, and green bell pepper. Sauté these aromatics for about 5-7 minutes until they are softened and fragrant, taking care not to brown them too much. Stir in your minced garlic and cook for just one more minute until aromatic; don’t let it burn, as burned garlic can turn bitter.
- Nestle the ham hock into the pot among the sautéed vegetables. Pour in your chicken broth and water, ensuring the ham hock and peas will be fully submerged. Add the rinsed black-eyed peas, bay leaves, Creole seasoning, smoked paprika, a good pinch of salt, and freshly ground black pepper. Give everything a good stir to combine. Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to a low simmer. Cover the pot with a lid, leaving it slightly ajar to allow some steam to escape. Let this magical concoction simmer gently for 1.5 to 2 hours, or until the black-eyed peas are incredibly tender and the ham hock is falling off the bone. Stir occasionally to prevent sticking and ensure even cooking. Keep an eye on the liquid level; if it gets too low, add a little extra hot water or broth. Once the peas are tender, carefully remove the ham hock from the pot. Let it cool slightly, then pull the meat from the bone, discarding any skin or excess fat. Shred the tender ham hock meat and return it to the pot with the peas. Give it another gentle stir. Taste and adjust seasonings as needed.
- In a small bowl, whisk together the cornstarch with 2 tablespoons of cold water to create a smooth slurry. Once the peas are tender and you’ve returned the shredded ham meat to the pot, pour in the heavy cream and stir gently to incorporate. Bring the mixture back to a low simmer. Slowly drizzle in the cornstarch slurry, stirring constantly, until the desired thickness is achieved. The sauce should become beautifully velvety and coat the back of a spoon. Finally, stir in a generous knob of butter until melted and a pinch of red pepper flakes for a subtle kick.
- Ladle generous portions into warm bowls. Sprinkle a generous amount of freshly chopped parsley over each serving. A dash or two of your favorite hot sauce allows everyone to customize the spice level. Serve immediately with warm, buttered cornbread on the side.
Notes
There’s nothing quite like a comforting bowl of Creamy Southern Black Eyed Peas to warm your soul and bring a taste of timeless tradition to your table. This isn’t just any black-eyed pea recipe; we’re talking about a velvety, rich, and deeply flavorful dish that transforms humble legumes into a luxurious culinary experience.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Category: Main Dish, Side Dish
- Cuisine: Southern, American