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Creamy Southern Black-Eyed Peas

A comforting and delicious Southern dish featuring flavor-packed black-eyed peas, perfect as a side or main course.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Comfort Food, Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup dried black-eyed peas Soaked overnight for softer peas (optional)
  • 4 cups water or vegetable broth Choose broth for more flavor
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon salt Adjust to taste
  • 1/2 teaspoon black pepper Adjust to taste
  • 1/2 teaspoon smoked paprika
  • 1 leaf bay leaf
  • 1/2 cup heavy cream (optional) Omit for a lighter version
  • as needed Chopped green onions for garnish

Method
 

Preparation
  1. Rinse the black-eyed peas under cold water. Soak them overnight for softer peas, if desired.
Cooking
  1. In an Instant Pot, combine the soaked (or unsoaked) peas, water or broth, onion, garlic, olive oil, salt, pepper, paprika, and bay leaf.
  2. Seal the Instant Pot and cook on high pressure for 15 minutes for soaked peas, or 20 minutes for unsoaked peas.
  3. For stovetop, bring the mixture to a boil, reduce heat to a simmer, and cook for 1 to 1.5 hours until the peas are tender.
  4. Stir in the heavy cream if using, and adjust seasoning as needed.
  5. Serve warm, garnished with chopped green onions.

Notes

Serve alongside meats or as a vegetarian main. Pairs well with cornbread, rice, or salads. Leftover storage: Cool completely, store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.