Creamy Black Eyed Peas Stewed to Tender Perfection Recipe

Introduction

Black eyed peas are a comforting and flavorful dish, perfect as a hearty side or a main meal. Slow-cooked with aromatic spices and tender onions, this recipe brings out the rich, earthy taste of the peas in every bite.

Ingredients

• 1 small sweet onion, small diced
• 3 cloves garlic, minced
• 2 teaspoons seasoned salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 pound dried black-eyed peas, soaked overnight and drained
• 4 cups unsalted chicken stock
• 2 dried bay leaves
• 2 tablespoons unsalted butter
• Fresh chopped parsley for garnish (optional)

Instructions

1. Step 1: Add the diced onion to a pot and cook over medium heat until softened and translucent, about 10 minutes, stirring occasionally.
2. Step 2: Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to avoid burning.
3. Step 3: Stir in the seasoned salt, garlic powder, onion powder, dried thyme, black pepper, and cayenne pepper. Cook for another 30 seconds to release the spices’ aromas.
4. Step 4: Add the soaked and drained black-eyed peas, chicken stock, and bay leaves to the pot. Stir to combine, then bring to a boil.
5. Step 5: Reduce the heat to a simmer, cover the pot, and cook for 60-90 minutes, stirring occasionally, until the peas are tender.
6. Step 6: Remove from heat, stir in the butter until melted, then taste and adjust seasoning if needed. Garnish with fresh chopped parsley before serving, if desired.

Tips & Variations

• Soaking peas overnight softens them and reduces cooking time significantly.
• For a vegetarian version, replace chicken stock with vegetable broth.
• Add crispy bacon or smoked sausage on top for extra flavor and texture.
• If you like it spicier, increase the cayenne pepper or add a pinch of red pepper flakes.

Storage

Store leftover black eyed peas in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over low heat, adding a splash of water or broth if needed to loosen the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do I have to soak the black-eyed peas overnight?

Soaking helps soften the peas and shortens cooking time, but if you’re short on time, you can cook them unsoaked; just expect a longer cooking period and add more liquid as needed.

Can I use canned black-eyed peas instead?

Yes, canned peas can be used for convenience. Add them toward the end of cooking to heat through, as they are already cooked and do not require long simmering.

Creamy Black Eyed Peas Stewed to Tender Perfection Recipe

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★★★★★

4.8 from 337 reviews

This classic Southern-style black-eyed peas recipe features tender black-eyed peas simmered slowly with aromatic spices, garlic, and onions in a flavorful chicken stock base. Enhanced with butter and fresh parsley, it is a comforting, hearty dish perfect as a side or main course.

• Author: Leo
• Prep Time: 10 minutes (plus overnight soaking time for peas)
• Cook Time: 60 to 90 minutes
• Total Time: 1 hour 10 minutes to 1 hour 40 minutes (excluding soaking time)
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Produce

• 1 small sweet onion, small diced
• 3 cloves garlic, minced
• Fresh chopped parsley for garnish (optional)

Spices and Seasonings

• 2 teaspoons seasoned salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 dried bay leaves

Legumes

• 1 pound dried black-eyed peas, soaked overnight and drained

Liquids and Fats

• 4 cups unsalted chicken stock
• 2 tablespoons unsalted butter

Instructions

1. Sauté the onion: Add the small diced sweet onion to a pot and cook over medium heat until softened and translucent, about 10 minutes, stirring occasionally to prevent burning.
2. Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
3. Add seasonings: Mix in the seasoned salt, garlic powder, onion powder, dried thyme, black pepper, and cayenne pepper. Cook for another 30 seconds to toast the spices and enhance their flavor.
4. Simmer the peas: Add the soaked and drained black-eyed peas, unsalted chicken stock, and dried bay leaves. Stir to combine, then bring the mixture to a boil. Reduce heat to low, cover, and let simmer for 60 to 90 minutes, stirring occasionally until the peas are tender and fully cooked.
5. Finish and serve: Remove from heat, stir in the unsalted butter until melted and fully incorporated. Taste and adjust seasoning if needed. Garnish with fresh chopped parsley if desired before serving.

Notes

• Soaking black-eyed peas overnight reduces cooking time and improves texture.
• If you prefer a vegetarian version, substitute the chicken stock with vegetable broth.
• Adjust cayenne pepper to your desired spice level or omit if sensitive to heat.
• For added flavor, consider topping with crispy bacon or serving alongside cornbread.
• Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.

Keywords: black-eyed peas, Southern recipe, side dish, legumes, slow simmered peas, comforting, holiday recipe