Description
A simple and delicious recipe for creamy Southern black-eyed peas, perfect as a side dish.
Ingredients
- 2 (15 ounce) cans black-eyed peas, drained and rinsed
- 1 tablespoon olive oil
- 1/2 cup chopped yellow onion
- 1/4 cup chopped celery
- 1/4 cup chopped green bell pepper
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon smoked paprika
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion, celery, and bell pepper. Cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in the drained and rinsed black-eyed peas and chicken broth.
- Bring to a simmer, then reduce heat and cook for 10 minutes, allowing flavors to meld.
- Stir in the heavy cream, salt, pepper, and smoked paprika.
- Cook for another 5 minutes, or until the peas are heated through and the sauce has thickened slightly.
- Serve hot.
Notes
- For a smoky flavor, you can add a ham hock or a piece of bacon when simmering the peas.
- Adjust seasoning to your preference.
- For a thicker consistency, you can mash some of the peas against the side of the skillet.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern