The Best Creamy Southern Black Eyed Peas Recipe
Whip up The Best Creamy Southern Black Eyed Peas Smoky ham hock and a touch of cream make this Southern classic unforgettable Get the easy recipe now…
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Cooking tools:
- Dutch oven
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Wooden spoon
- Colander
- Stove
- Saucepan
- Mixing bowl
- Slow cooker
- Fork
- Kitchen scale
- Spoon
- Paper towel
Ingredients
- 1 pound (454g) dried black eyed peas, rinsed
- 8 cups (1.9L) cold water
- 1 tablespoon (15ml) kosher salt
- 2 tablespoons (30ml) olive oil
- 1 large yellow onion, chopped (approx. 200g)
- 2 stalks celery, chopped (approx. 100g)
- 1 green bell pepper, chopped (approx. 150g)
- 2 cloves garlic, minced (approx. 6g)
- 1 smoked ham hock (approx. 300-400g)
- 6 cups (1.4L) chicken broth (low sodium preferred)
- 1 teaspoon (5ml) dried thyme
- 1 teaspoon (5ml) smoked paprika
- ½ teaspoon (2.5ml) red pepper flakes (optional, for a kick)
- Salt
- freshly ground black pepper
- ½ cup (120ml) heavy cream
- 2 tablespoons (30ml) chopped fresh parsley, for garnish
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