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Creamy Southern Black-Eyed Peas Recipe

Creamy Southern Black Eyed Peas
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Ultimate creamy Southern black eyed peas recipe.

Ingredients

Scale
  • 16 ounces Dried Black Eyed Peas
  • 1 Smoked Ham Hock
  • 8 cups Filtered Water
  • 1 large Yellow Onion, diced
  • 2 Celery Stalks, diced
  • 1 Green Bell Pepper, diced
  • 4 Garlic Cloves, minced
  • 4 cups Chicken Broth
  • 2 Bay Leaves
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Cajun Seasoning
  • 1/2 teaspoon Dried Thyme
  • 1/2 cup Heavy Cream
  • 1/4 cup fresh Parsley, chopped
  • 2 tablespoons Unsalted Butter
  • Salt, to taste
  • Black Pepper, to taste
  • 1 package Cornbread Mix
  • 1 Jalapeño Pepper, finely diced
  • 1 cup Cheddar Cheese, grated
  • 2 tablespoons Unsalted Butter, melted
  • 1/4 cup Milk (or as per cornbread mix instructions)
  • 1 teaspoon Hot Sauce
  • 1/4 teaspoon Salt

Instructions

  • Begin by rinsing your dried black eyed peas thoroughly under cold running water. It’s crucial to pick through them to remove any small stones or debris. Once rinsed, transfer the peas to a large bowl and cover them with at least two inches of cold water. Let them soak overnight. If you’re short on time, use the quick soak method: bring them to a boil for 5 minutes, then remove from heat, cover, and let stand for an hour. Drain the soaked peas completely before proceeding.
  • In a large, heavy-bottomed pot or Dutch oven, place the smoked ham hock and cover it with about 8 cups of filtered water. Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until the meat is very tender and easily pulls from the bone. Carefully remove the ham hock, reserving the cooking liquid. Once cool enough to handle, shred the meat from the bone, discarding any fat or skin, and set the shredded ham aside.
  • While the ham hock is simmering, finely dice the yellow onion, celery stalks, and green bell pepper. Mince the garlic cloves.
  • In the same pot you cooked the ham hock in, once the ham is removed, skim off most of the fat from the reserved cooking liquid, leaving about 2-3 tablespoons. Add one tablespoon of unsalted butter and heat over medium heat. Sauté the diced onion, celery, and bell pepper until softened, about 8-10 minutes, stirring occasionally.
  • Add the minced garlic, smoked paprika, Cajun seasoning, and dried thyme, and cook for another minute until fragrant.
  • Now, add the drained black eyed peas to the pot, stirring to coat them with the aromatic vegetables and spices. Pour in the reserved ham hock cooking liquid and the chicken broth, ensuring the peas are fully submerged. Add the bay leaves. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 to 1.5 hours, or until the peas are very tender and creamy. Stir occasionally to prevent sticking and add more water or broth if the liquid level gets too low, though it should thicken nicely. The consistency you’re looking for is rich and saucy, not watery. As the peas cook, some will naturally break down, helping to create that luscious, creamy texture.
  • Near the end of the cooking time, taste and adjust seasoning with salt and black pepper as needed, remembering that the ham hock and Cajun seasoning already provide a good amount of salt. Once the peas are tender, remove the bay leaves.
  • Stir in the shredded ham hock meat and the heavy cream. Let it gently warm through for another 5 minutes, allowing the flavors to meld beautifully. Turn off the heat and stir in the fresh parsley just before serving. The peas should be thick, creamy, and irresistible.
  • To prepare your irresistible spicy cornbread crumble, preheat your oven to 375°F (190°C). In a medium bowl, combine your favorite cornbread mix according to package directions. Finely dice your jalapeño pepper, discarding seeds if you prefer less heat, and stir it into the cornbread batter. Grate the cheddar cheese and fold it in as well. For an extra kick, add a dash of your favorite hot sauce and a pinch of salt to the batter, ensuring everything is well combined without overmixing.
  • Melt the butter and lightly grease a small baking dish or cast-iron skillet. Spread the spicy cornbread mixture evenly into the prepared dish. Bake for 20-25 minutes, or until the crumble is golden brown and cooked through. Once slightly cooled, use a fork to break it apart into rustic, irregular crumbles. This topping should be slightly crispy on the edges and wonderfully tender within, with pockets of melted cheese and spicy jalapeño, providing a perfect textural and flavor contrast to the creamy peas.
  • Ladle generous portions of the thick, luscious black eyed peas into warm bowls, making sure to get plenty of that gorgeous creamy sauce. Crown each serving with a generous sprinkle of your freshly made Spicy Cornbread Crumble. For a final flourish, add a vibrant sprig of fresh parsley or a few thinly sliced green onions over the crumble to introduce a touch of freshness and a beautiful pop of color.

Notes

Experience black eyed peas like never before with this incredibly rich, smoky, and utterly creamy recipe. Tender peas swim in a velvety, savory broth deeply infused with smoky ham hock and aromatic vegetables. It’s hearty, soul-satisfying, and boasts a luxurious texture that will have everyone begging for the recipe. This dish transcends a simple side, easily becoming the star of any meal, promising warmth and deliciousness in every single bite.

Find it online: https://homecookstudio.com/creamy-southern-black-eyed-peas-ultimate-recipe/