Authentic Creamy Southern Black Eyed Peas
These Authentic Creamy Southern Black Eyed Peas capture the heart of Southern soul food—deep, smoky, savory, and naturally creamy without adding dairy. Smoked turkey builds a rich broth while a simple mash-at-the-end method thickens the peas to a velvety texture. Perfect for New Year’s good-luck traditions or any comforting, slow-simmered meal.
Equipment
- Instant Pot or Pressure Cooker
- Wooden spoon
- Knife and cutting board
- Potato masher
Ingredients
- 1 lb Dried Black Eyed Peas, sorted and rinsed
- 1 Tbsp Olive Oil
- 1 Large Yellow Onion, finely chopped
- 1 Green Bell Pepper, finely chopped
- 1 stalk Celery, finely chopped
- 1 Small Jalapeño, deseeded and finely diced (optional)
- 6 cloves Garlic, finely minced
- 2–3 tsp Creole or Cajun Seasoning
- 1 Tbsp Worcestershire Sauce
- 1 lb Smoked Turkey Wings
- 6 cups Low-Sodium Chicken Stock
- 2 Bay Leaves
- Fresh Parsley, chopped (garnish)
Instructions
- Set Instant Pot to Sauté. Add olive oil, then onion, bell pepper, celery, and jalapeño. Cook 6–7 minutes until tender. Add garlic and cook 1 minute more.
- Add bay leaves, Cajun seasoning, Worcestershire sauce, smoked turkey, dried peas, and chicken stock. Stir well.
- Secure lid. Set Instant Pot to Pressure Cook (Manual) for 35 minutes.
- Allow a 7–10 minute natural release. Quick release remaining pressure. Remove smoked turkey, shred meat from the bone, and return the meat to the pot. Discard bones and bay leaves.
- Use a spoon or potato masher to gently mash a portion of the peas against the side of the pot. Stir to thicken.
- Taste and adjust seasoning. Serve warm with rice or cornbread and top with fresh parsley.