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CREAMY SOUTHERN BLACK EYED PEAS centered hero view, clean and uncluttered
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
Cook Time 45 minutes
Total Time 55 minutes
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.