If there is one dish that embodies the soul of Southern cooking a dish steeped in tradition, comfort, and undeniable flavor it is black eyed peas. But we aren’t talking about the thin, watery version of canned peas often served on the side. We are diving deep into how to create truly luxurious, Creamy Southern Black Eyed Peas. This recipe transforms humble legumes into a rich, velvety masterpiece that serves as the perfect centerpiece for a holiday feast or a deeply satisfying weeknight meal.
Whether you’re preparing for the New Year’s Day tradition of eating these for good luck and prosperity, or simply craving the taste of home, this guide will walk you through every critical step. The secret to achieving that signature creamy Southern Black Eyed Peas texture lies not just in the ingredients the smoky ham hock and rich butter but in a crucial, yet simple, technique of slow cooking and deliberate starch release. Forget flat, boring beans; prepare for a batch of peas so thick and flavorful they rival any hearty soup or stew.
## Why You’ll Love This Recipe for Creamy Southern Black Eyed Peas
This isn’t just a recipe; it’s a culinary experience that captures generations of flavor. You will find several compelling reasons why this version of Creamy Southern Black Eyed Peas will immediately become your go-to method, pushing any previous attempts to the wayside.
### Unmatched Texture and Mouthfeel (The “Creamy” Factor)
The single biggest complaint about home-cooked black eyed peas is often a lack of richness they taste good, but the broth is thin. This recipe solves that problem definitively. We achieve an astonishingly creamy texture without relying solely on heavy dairy.
We utilize three key mechanisms for creaminess:
1. Starch Release: Soaking and the long, slow simmer gently breaks down the pea structure, allowing natural starches to escape into the broth.
2. The Mash Technique: Towards the end of the cooking process, gently mashing a portion of the peas against the side of the pot thickens the liquid naturally, creating a beautiful, velvety consistency.
3. The Finishing Fats: The final addition of unsalted butter and, optionally, heavy cream, elevates the mouthfeel to a truly luxurious level, coating the tongue with savory richness. This is what truly differentiates Creamy Southern Black Eyed Peas from merely “tender” ones.
### Layers of Deep, Savory Flavor
Traditional Southern cooking relies on building a robust flavor base (known as the holy trinity onion, celery, and bell pepper) and incorporating smoke and salt from cured meats. We start by rendering a ham hock or high-quality bacon, allowing the aromatics to sauté slowly in that rendered fat. This slow, deliberate process ensures the vegetables caramelize slightly and contribute sweetness, balancing the salt and smoke.
The depth of flavor comes from:
Smoked Meat: Provides umami and necessary smokiness.
Chicken Broth: Using broth instead of plain water injects flavor right from the start.
Thyme and Bay Leaf: These subtle herbs provide warmth and complexity that round out the savory profile.
When you taste these Creamy Southern Black Eyed Peas, you taste tradition, patience, and meticulous flavor development. This depth makes them hearty enough to be the main course alongside a piece of cornbread or an exceptional side to roasted poultry or pork. For another rich, savory dish that delivers ultimate comfort, you might enjoy our recipe for Slow Cooker Ham Bone Bean Soup.
## Why You Should Try This Recipe Right Now
While black eyed peas are inextricably linked to New Year’s Day eaten for good luck and prosperity in the coming year this recipe is too good to reserve for just one day. Incorporating these Creamy Southern Black Eyed Peas into your regular menu offers fantastic benefits, from simple preparation to incredible versatility.
### Perfect for Meal Prep and Batch Cooking
Dry beans are inherently economical, making this a budget-friendly option. Furthermore, this dish scales easily, making it ideal for large gatherings or simple meal preparation. Unlike some dishes, black eyed peas often taste even better the next day as the starches continue to set and the flavors meld deeply within the refrigerator. They reheat beautifully, maintaining their creamy texture, which is a huge bonus for busy weeknights.
### A Nutritious Powerhouse
Beyond the comfort and flavor, black eyed peas pack a significant nutritional punch. They are high in plant-based protein, making them incredibly satisfying. They are also an excellent source of dietary fiber, which aids in digestion and helps regulate blood sugar levels. They provide essential vitamins and minerals, including folate, iron, and potassium. While we add some rich fats (butter and ham hock) for flavor, the core of the dish remains centered on a highly beneficial, nutrient-dense legume. We discuss the health benefits in more detail later, but knowing you’re eating something both delicious and wholesome makes the indulgence worthwhile.
### Mastering the Art of Slow Cooking
This recipe encourages a return to the rewarding process of slow cooking. While many recipes today focus on speed, the deep flavor and creamy texture of these Creamy Southern Black Eyed Peas can only be achieved through patience. The 90-minute to two-hour simmering process fills your home with the most incredible aroma a savory mix of smoked meat, herbs, and simmering vegetables that instantly evokes feelings of warmth and coziness. Learning to manage the low simmer and the gradual thickening of the broth is a skill that will improve all your future legume and soup preparations.
### Versatility in Serving
These creamy peas are incredibly versatile. They can be served:
Traditionally: Alongside collard greens (for cash), pork (for progress), and cornbread (representing gold).
As a Side: Perfect accompaniment to BBQ, roast chicken, or fried fish.
As a Main Course: Ladled generously over white rice or grits, creating a complete and satisfying vegetarian-friendly meal (see variations for meatless options).
The base for other dishes: Use leftover peas to make a quick Hoppin’ John salad or a hearty bean dip.
The richness of this particular recipe means it stands up brilliantly against bold flavors, making it a reliable staple for any Southern-inspired menu.
## Ingredients and Necessary Utensils for Perfect Creamy Southern Black Eyed Peas
Achieving that perfect, creamy Southern Black Eyed Peas texture requires attention to the quality and selection of your ingredients, particularly the liquid and the fat source.
### Detailed Ingredient List
#### For the Peas:
1 pound dried Black Eyed Peas: Look for fresh, vibrant peas. Old peas may take much longer to cook and absorb liquid unevenly.
6 to 8 cups low-sodium Chicken Broth: Crucial Tip: Use low-sodium broth to control the overall saltiness. Using a good quality chicken broth adds immeasurably more depth than water. If you use regular broth, adjust the added salt drastically.
2 tablespoons unsalted Butter, divided: One tablespoon is used early to help sauté the vegetables, and the final tablespoon is stirred in at the end for pure richness and gloss.
1/2 cup heavy cream (optional, for extreme richness): This is the ingredient that takes the creamy Southern Black Eyed Peas from great to absolutely decadent. Skip it if you are dairy-sensitive or prefer a leaner version.
1 teaspoon Kosher Salt, plus more to taste: Warning: Do not add all the salt until the peas are nearly done. Adding salt too early can toughen the skins and prevent the peas from softening properly.
1/2 teaspoon freshly ground Black Pepper: Freshly ground pepper provides a far better aroma and bite than pre-ground.
#### For the Flavor Base (The Holy Trinity):
4 ounces Smoked Ham Hock, or 3 thick slices quality Bacon, cut into lardons (small pieces): The ham hock is the traditional choice, offering deep, sustained smoke flavor throughout the long simmer. Bacon adds flavor more quickly and provides crispy bits for garnish. If using a ham hock, look for a meaty one!
1 large Yellow Onion, finely diced: The foundation of the flavor base. Dicing finely ensures it melts into the peas during cooking.
2 stalks Celery, finely diced: Provides aromatic depth.
1 small Green Bell Pepper, finely diced (optional, but traditional): The bell pepper completes the Southern ‘Holy Trinity’ of aromatics. While some recipes omit it, its grassy sweetness balances the smoky meat.
3 cloves Garlic, minced: Added at the end of the sauté process to prevent burning.
1/2 teaspoon dried Thyme: The quintessential herb for legumes; its earthy flavor pairs perfectly with smoked pork.
1 large Bay Leaf: Adds subtle aromatic nuance. Remember to remove this before serving!
1/4 teaspoon Red Pepper Flakes (optional, for a slight kick): Recommended for adding warmth without making the dish overtly spicy.
### Essential Tools and Utensils
While this recipe is simple, having the right equipment ensures easy execution and helps guarantee the desired creamy texture.
1. Large, Heavy-Bottomed Pot or Dutch Oven (5 to 6 quart capacity): This is non-negotiable. A heavy bottom distributes heat evenly, preventing scorching during the long, low simmer, which is essential for perfect, creamy Southern Black Eyed Peas. Cast iron or enameled cast iron (like a Le Creuset or Staub) is ideal.
2. Fine-Mesh Colander: Used for sorting and rinsing the peas.
3. Slotted Spoon: Necessary for removing the cooked bacon bits (if used) and for discarding the ham hock and bay leaf at the end.
4. Sharp Chef’s Knife and Cutting Board: Essential for the crucial, even dicing of the aromatic vegetables (onion, celery, bell pepper).
5. Wooden Spoon or Sturdy Spatula: Needed for the critical “mashing” step in Step 3, where you press some peas against the side of the pot to release starches and create the natural thickening base.
6. Measuring Cups and Spoons: For accurate seasoning and liquid amounts.
7. Baking Sheet or Counter Space: Recommended for spreading out the dried peas during the initial sorting process to easily spot debris or small stones.
## Detailed Recipe Steps for Creamy Southern Black Eyed Peas
Following these steps precisely, particularly regarding the soak and the slow simmer, is key to achieving the ultimate creamy Southern Black Eyed Peas.
### Step 1: Preparing and Soaking the Peas (The Foundation)
Preparation is paramount for achieving tender, quick-cooking peas.
1. Rinse and Sort: Pour the dried black eyed peas onto a baking sheet or clean counter. Carefully examine them, removing any small stones, dirt, or shriveled, discolored peas. This step is vital for safety and quality. Rinse the clean peas thoroughly under cool running water.
2. Quick Soak Method (Recommended): Place the rinsed peas in your large pot. Cover them with cold water by at least two inches. Bring the water to a rapid boil over high heat for exactly 2 minutes. Immediately remove the pot from the heat, cover it tightly, and let the peas stand for 1 hour. This quick soak hydrates the peas while reducing the lengthy overnight soak time.
3. Drain Completely: After soaking, drain the peas thoroughly using a colander.
4. Note on Skipping the Soak: If you must skip the soak, be aware that you will need to increase the total cooking time by 30 to 45 minutes, and you will definitely require more liquid (broth). Soaked peas cook much more evenly and tenderly.
### Step 2: Building the Flavor Base (The Aromatics)
The heart of the Creamy Southern Black Eyed Peas flavor starts here, developing deep, savory notes before the peas even enter the pot.
1. Render the Meat: Place your heavy pot or Dutch oven over medium heat. Add the ham hock or bacon lardons. Cook slowly, stirring occasionally, until the fat has rendered and the meat is nicely browned (about 5 to 7 minutes).
2. Bacon Protocol: If you chose bacon, use a slotted spoon to remove the cooked, crispy bacon bits. Set them aside on a paper towel these make a perfect garnish later! Leave the rendered bacon grease (or “pot liquor”) in the pot.
3. Sauté the Vegetables: Add 1 tablespoon of the unsalted butter to the rendered fat. Once melted, add the finely diced yellow onion, celery, and green bell pepper. Cook the vegetables, stirring often, for 8 to 10 minutes until they are very soft, sweet, and translucent. Do not rush this step. Softening the vegetables is crucial; hard vegetables will not “melt” into the creamy broth.
4. Add Aromatics: Push the cooked vegetables aside slightly, then add the minced garlic, dried thyme, and red pepper flakes (if using). Sauté for just 1 minute until the garlic is fragrant. Stir all the ingredients together well.
### Step 3: Simmering and Cooking the Peas (Achieving Tenderness)
This is where the magic happens and where the creamy Southern Black Eyed Peas texture is born. Patience is key.
1. Combine Ingredients: Add the drained, soaked peas, the smoked ham hock (if using), and the bay leaf to the pot. Stir gently to combine everything with the aromatic base.
2. Add Liquid: Pour in the initial 6 cups of low-sodium chicken broth. The liquid must cover the peas by at least one inch. If it does not, add the remaining 2 cups of broth or enough water until the peas are submerged.
3. Boil and Reduce: Bring the liquid to a rolling boil over high heat. Once boiling, immediately reduce the heat to the lowest setting possible so that the liquid maintains a very gentle simmer. You should see small bubbles occasionally breaking the surface, but never a hard boil.
4. Cook Slow and Low: Cover the pot partially with a lid (allowing some steam to escape to facilitate thickening). Simmer gently for 1.5 to 2 hours, or until the peas are tender and easily mashable with a fork.
5. Monitor and Replenish: Check the peas every 30 minutes. Stir very gently from the bottom to prevent sticking. Crucially, add more hot water or broth as needed to keep the peas submerged and moist, ensuring they cook evenly.
6. Achieving Creaminess (The Star Technique): During the last 30 minutes of cooking, take the back of your sturdy wooden spoon and gently press a handful of peas against the side of the pot. Do this periodically until you see the liquid beginning to visibly thicken. This deliberate, gentle mashing releases the natural starch and is the key to creating a thick, velvety creamy Southern Black Eyed Peas texture.
### Step 4: Finishing and Seasoning (The Grand Finale)
The final steps are all about optimizing flavor and mouthfeel.
1. Remove Aromatics: Once the peas are tender and the broth has thickened to your liking, remove and discard the large bay leaf. Carefully lift out the ham hock. If using a ham hock, allow it to cool slightly. Shred any usable, tender meat from the bone and return it to the pot, discarding the bone and skin.
2. Add Finishing Fat: Stir in the remaining 1 tablespoon of unsalted butter. If using, now is the time to stir in the heavy cream. The butter and cream will melt quickly, adding a beautiful gloss and luxurious richness.
3. Final Seasoning Check: Taste the peas and the liquid. Now that the peas are cooked, add the initial 1 teaspoon of Kosher salt and 1/2 teaspoon of black pepper. Continue tasting and adding salt a pinch at a time until the flavors truly “pop.” Remember that unseasoned beans taste flat, so be generous, yet careful, with the final seasoning.
4. Serve: Let the Creamy Southern Black Eyed Peas rest off the heat for 10 to 15 minutes before serving. This rest period allows the starches to fully set and the liquid to thicken slightly more. Garnish with the reserved cooked bacon pieces, if desired.
## Tips, Variations, and Troubleshooting
Elevating your Creamy Southern Black Eyed Peas requires knowing how to adapt the recipe and avoid common pitfalls.
### Variations and Substitutions
#### 1. Making it Vegan/Vegetarian
The smoky flavor is often the biggest challenge when removing the meat.
Meat Replacement: Substitute the ham hock or bacon with 1 tablespoon of olive oil or refined coconut oil for rendering.
Smoke Flavor: Use 1/2 teaspoon of liquid smoke added to the broth, or use smoked paprika (1 teaspoon) alongside the thyme.
Broth: Use vegetable broth instead of chicken broth.
Creaminess: Increase the heavy cream to 1 cup, or use a plant-based alternative like full-fat coconut milk (it adds a subtle sweetness that pairs nicely) or oat cooking cream.
#### 2. Spice Level Adjustments
Mild: Skip the red pepper flakes.
Medium: Use 1/2 teaspoon of red pepper flakes and add a dash of hot sauce (like Texas Pete or Tabasco) at the end.
Hot: Add 1/2 cup of Rotel (diced tomatoes and chilies) during Step 3, or slice a fresh jalapeño in half (leaving seeds in) and simmer it with the peas, removing it before serving.
#### 3. Different Meats
If ham hocks are unavailable, you can use:
Smoked Turkey Wings or Legs (a leaner but equally smoky option).
Smoked Pork Shoulder/Picnic Ham (great shredded at the end).
Salt Pork (very fatty and salty; use less salt in the final seasoning).
### Troubleshooting and Essential Tips
#### The Salt Paradox (When to Season)
As noted earlier, seasoning too early can result in tough, non-creamy peas. Always wait until the peas are nearly tender (about 80% cooked) before adding the bulk of the salt. The final 15 minutes of cooking and the resting time will allow the salt to absorb without negatively affecting the texture.
#### Dealing with Hard Water
Hard water (high mineral content) can interfere with the cooking process of legumes. If you notice your beans are refusing to soften after 2 hours despite soaking, try finishing the process using distilled or purified water instead of tap water.
#### Preventing Scorching
Because this recipe creates a thick, starchy liquid, it is highly prone to scorching at the bottom. The lowest heat setting is critical. If you are using a gas stove, you may benefit from placing a flame tamer (or heat diffuser) under your pot. Always stir gently from the bottom every 30 minutes during the long simmer.
#### Pairing Suggestions
What pairs best with these Creamy Southern Black Eyed Peas? Since they are rich, something crunchy and light is a great balance. They are fantastic served with a side of Jiffy Corn Casserole or crispy collard greens.
Pin this recipe to your favorite comfort food board for later! Find more inspiration and comforting dishes on our Pinterest page: Follow us on Pinterest for Creamy Southern Black Eyed Peas and More.
## Nutritional Values and Health Benefits of Black Eyed Peas
While the rich flavor base contributes fats and calories, the core ingredient the black eyed pea itself is a nutritional powerhouse, making these Creamy Southern Black Eyed Peas a healthy addition to your diet when eaten in moderation.
### Key Nutritional Highlights (Per Serving, based on 1/8th of the recipe, excluding optional cream):
| Nutrient | Value (Approximate) | Benefit |
| :— | :— | :— |
| Calories | 300 – 350 kcal | Varies widely based on meat and fat used. |
| Protein | 12 – 15 g | Essential for muscle repair and satiety. |
| Fiber | 8 – 10 g | Excellent source of dietary fiber, crucial for gut health. |
| Carbohydrates | 35 – 40 g | Complex carbohydrates providing sustained energy. |
| Fats | 12 – 18 g | Primarily derived from the ham hock/bacon and butter, providing flavor and richness. |
| Iron | High | Important for blood health and oxygen transport. |
| Folate (B9) | Very High | Necessary for cell division and prevention of certain birth defects. |
### The Health Benefits of Black Eyed Peas
Black eyed peas are classified as a legume and are renowned globally for their health advantages, particularly because they deliver high-quality nutrients that support overall bodily function.
#### 1. Digestive Health and Satiety
The exceptionally high fiber content (both soluble and insoluble) in black eyed peas is perhaps their greatest benefit. This fiber helps regulate bowel movements, prevents constipation, and acts as a prebiotic, feeding the healthy bacteria in your gut. Furthermore, the combination of fiber and protein makes this dish incredibly filling, aiding in weight management by promoting long-lasting satiety.
#### 2. Excellent Source of Iron and Folate
Black eyed peas are particularly beneficial for those at risk of anemia, as they contain significant amounts of non-heme iron. Iron is critical for producing hemoglobin, which carries oxygen throughout the body. The folate content is also remarkable. Folate is especially important for pregnant women, as it helps prevent major birth defects of the baby’s brain and spine.
#### 3. Heart Health
Legumes, including black eyed peas, are naturally low in saturated fat (before the ham hock and butter are added) and contain no cholesterol. Studies show that a diet rich in beans can help lower LDL (bad) cholesterol levels. The potassium found in these peas also helps manage blood pressure, contributing to a healthier cardiovascular system.
#### 4. Sustained Energy Release
As a complex carbohydrate, black eyed peas have a low glycemic index. This means they release energy slowly into the bloodstream, avoiding the sharp spikes in blood sugar associated with simple carbs. This steady energy makes Creamy Southern Black Eyed Peas a stabilizing and satisfying addition to any meal, providing fuel without the crash.
## Frequently Asked Questions (FAQ) About Creamy Southern Black Eyed Peas
We know readers often have specific questions about cooking legumes, especially when aiming for a traditional and creamy Southern Black Eyed Peas result. Here are answers to some of the most common inquiries.
FAQs about Creamy Southern Black Eyed Peas
Do I have to soak black eyed peas before cooking?
Soaking is highly recommended, though technically optional. Soaking softens the outer skins, resulting in a more uniform, tender cook and significantly reduces the total simmering time. We recommend the quick-soak method (boil for 2 minutes, rest for 1 hour) detailed in Step 1 to save time while ensuring the peas achieve that desirable creamy texture efficiently.
How do I keep my Creamy Southern Black Eyed Peas from being watery?
The key to achieving a thick, creamy Southern Black Eyed Peas broth is managing the liquid and releasing the starch. First, simmer partially uncovered to allow steam evaporation and concentration. Second, during the last 30 minutes of cooking, gently mash about 1/4 of the peas against the side of the pot using a wooden spoon. This releases the internal starches, acting as a natural thickening agent.
Can I use an Instant Pot or Pressure Cooker for this recipe?
Yes, you can significantly speed up the process. Sauté the flavor base in the Instant Pot on the sauté setting (Steps 1 & 2). Add the soaked peas and broth (use only 6 cups). Cook on High Pressure for 15-20 minutes, followed by a Natural Pressure Release for 10 minutes. While faster, the flavor depth achieved by the long, slow simmer for creamy Southern Black Eyed Peas is often superior.
Why do people traditionally eat black eyed peas on New Year’s Day?
The tradition, particularly prevalent in the Southern U.S., suggests that eating black eyed peas on January 1st brings good luck and prosperity in the coming year. They are often served alongside collard greens (representing money) and pork (representing forward progress). This specific recipe for Creamy Southern Black Eyed Peas ensures your good fortune tastes delicious!
How should I store and reheat leftover black eyed peas?
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. When reheating, especially after refrigeration, you may need to add a splash of extra broth or water, as the starches continue to thicken upon cooling. Reheat gently on the stovetop or in the microwave.
## Conclusion: Embracing the Comfort of Creamy Southern Black Eyed Peas
The final result of this labor of love is not just a side dish, but a profound expression of culinary comfort. These Creamy Southern Black Eyed Peas achieve that perfect balance: deeply smoky and savory, wonderfully spiced by the thyme and pepper, and, most importantly, boasting a texture that is velvety smooth, coating every pea and aromatic vegetable in its luscious, thickened broth.
By focusing on a low, slow simmer, utilizing quality meat for flavor, and mastering the simple trick of gently mashing the peas, you have unlocked the secret to truly authentic Southern flavor. Whether you are serving this for your New Year’s Day fortune or simply seeking a satisfying, nutrient-dense, and economical meal, this recipe guarantees success.
We encourage you to gather your ingredients, take your time building that robust flavor base, and enjoy the comforting aroma that will soon fill your kitchen. There is no better feeling than knowing you have perfected a classic, yielding a dish that tastes purely of tradition and home. If you enjoyed creating this comforting Southern staple, perhaps you’ll be inspired to try one of our decadent dessert recipes, like our Mini Apple Pies, for a sweet finish.
Share your experience in the comments below, and let us know what you served alongside your perfect batch of Creamy Southern Black Eyed Peas! Happy cooking!
Creamy Southern Black Eyed Peas
Equipment
- Large Dutch oven or heavy-bottomed pot
- Slotted spoon
- Baking Sheet (for sorting)
Ingredients
For the Peas
- 1 pound Black Eyed Peas dried
- 6 to 8 cups Chicken Broth low-sodium (or water, though broth adds more flavor)
- 2 tablespoons unsalted Butter divided
- 1/2 cup heavy cream optional, for extreme richness
- 1 teaspoon Kosher Salt plus more to taste
- 1/2 teaspoon Black Pepper freshly ground
For the Flavor Base
- 4 ounces Smoked Ham Hock or quality Bacon cut into lardons if using bacon
- 1 large Yellow Onion finely diced
- 2 stalks Celery finely diced
- 1 small Green Bell Pepper finely diced (optional, but traditional)
- 3 cloves Garlic minced
- 1/2 teaspoon dried Thyme
- 1 large Bay Leaf
- 1/4 teaspoon Red Pepper Flakes optional, for a slight kick
Instructions
Step 1: Preparing and Soaking the Peas (Optional but Recommended)
- Rinse and Sort: Pour the dried black eyed peas onto a baking sheet or counter and carefully sort through them, removing any small stones, debris, or shriveled peas. Rinse the clean peas thoroughly under cool running water.
- Quick Soak Method (Recommended): Place the rinsed peas in a large pot and cover them with water by at least two inches. Bring the water to a rapid boil for 2 minutes, then remove the pot from the heat, cover it, and let the peas stand for 1 hour. Drain the peas completely before moving to the next step.
Step 2: Building the Flavor Base
- Render the Meat: Place a large, heavy-bottomed pot or Dutch oven over medium heat. Add the ham hock or bacon lardons. Cook slowly, stirring occasionally, until the fat has rendered and the meat is nicely browned (about 5 to 7 minutes). If using bacon, remove the cooked bacon bits with a slotted spoon and set them aside, leaving the rendered fat in the pot.
- Sauté the Vegetables: Add 1 tablespoon of the butter to the rendered fat. Once melted, add the diced yellow onion, celery, and green bell pepper (if using). Cook the vegetables, stirring often, for 8 to 10 minutes until they are very soft and translucent. Do not rush this step, as softening the vegetables releases deep flavor.
- Add Aromatics: Push the cooked vegetables aside slightly, then add the minced garlic, dried thyme, and red pepper flakes (if using). Sauté for 1 minute until the garlic is fragrant. Stir all the ingredients together.
Step 3: Simmering and Cooking the Peas
- Combine Ingredients: Add the drained, soaked peas, the smoked ham hock (if using), and the bay leaf to the pot.
- Add Liquid: Pour in the 6 cups of chicken broth. The liquid should cover the peas by at least one inch. If it does not, add the remaining 2 cups of broth or enough water to cover.
- Boil and Reduce: Bring the liquid to a rolling boil over high heat. Once boiling, immediately reduce the heat to the lowest setting so that the liquid maintains a very gentle simmer. Cover the pot partially with a lid (allowing some steam to escape).
- Cook Slow and Low: Simmer gently for 1.5 to 2 hours, or until the peas are tender and easily mashable with a fork. Check the peas every 30 minutes, stirring gently and adding more hot water or broth as needed to keep the peas submerged and moist.
- Achieving Creaminess: During the last 30 minutes of cooking, take the back of a wooden spoon and gently press a handful of peas against the side of the pot. This deliberate mashing releases the starch and is the key to creating a thick, creamy texture without adding a lot of flour or cornstarch.
Step 4: Finishing and Seasoning
- Remove Aromatics: Once the peas are tender and the broth has thickened, remove and discard the bay leaf and the ham hock. If using a ham hock, you can shred any usable meat and return it to the pot.
- Add Finishing Fat: Stir in the remaining 1 tablespoon of unsalted butter and the heavy cream (if using). This adds a luxurious richness and smooth finish.
- Final Seasoning Check: Taste the peas and the liquid. Add the initial 1 teaspoon of Kosher salt and 1/2 teaspoon of black pepper. Continue adding salt a pinch at a time until the flavors pop. Remember that unseasoned beans taste flat.
- Serve: Let the peas rest off the heat for 10 to 15 minutes before serving, as they will continue to absorb liquid and thicken slightly during this time. Garnish with the reserved cooked bacon pieces, if desired.
