Description
A slow-simmered Southern classic—smoky, velvety, and deeply comforting with every spoonful.
Ingredients
Scale
- 1 lb dried black-eyed peas
- 1 smoked sausage or ham hock
- 1 cup heavy cream
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 tbsp butter
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1 tsp thyme
- 1 bay leaf
- Salt to taste
- Fresh parsley, chopped for garnish
Instructions
- Soak black-eyed peas for 6–8 hours or overnight; drain and rinse.
- In a pot, sauté onion in butter until soft; add garlic until fragrant.
- Add sausage or ham hock, smoked paprika, thyme, and bay leaf.
- Stir in peas and chicken broth; bring to a boil, then reduce to a simmer.
- Cook uncovered for 60–75 minutes until peas are tender.
- Stir in heavy cream and simmer for 10 more minutes until thick and creamy.
- Season to taste and finish with fresh parsley.
Notes
- For a vegetarian version, omit the sausage or ham hock and use vegetable broth.
- Adjust the seasoning according to your taste preference.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 8 hours (soaking time)
- Cook Time: 1 hour 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 50mg