Creamy Black Eyed Peas Stewed to Tender Perfection Recipe
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.
- 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
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
- 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.
- Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
- 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.
- 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.
- 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
