Creamy Southern Black-Eyed Peas
A comforting dish that combines creamy black-eyed peas with subtle spices, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup dried black-eyed peas Rinsed and soaked overnight
- 4 cups chicken or vegetable broth Use vegetable broth for a vegetarian option
- 0.5 cup diced onion Adds sweetness and depth
- 2 cloves garlic Minced, for aromatic flavor
- 0.5 teaspoon smoked paprika For a warm smoky flavor
- 0.5 teaspoon salt Adjust to taste
- 0.25 teaspoon black pepper
- 2 tablespoons butter or olive oil For creaminess
Optional Toppings
- 1 small bunch green onions Diced, for garnish
- 0.5 cup chopped parsley For a fresh finish
Instructions
Preparation
- Rinse the dried black-eyed peas under cold water and soak them in a bowl overnight.
- In the Instant Pot, combine the soaked peas with chicken or vegetable broth, diced onion, and minced garlic.
Cooking
- Add smoked paprika, salt, and black pepper, stirring to blend the spices.
- Close the lid of the Instant Pot and set it to high pressure for 15 minutes.
- Perform a quick release of steam and stir in butter or olive oil until melted.
- Serve hot, garnished with diced green onions or chopped parsley.
Alternative Cooking Method
- For the stovetop method, combine all ingredients in a pot and simmer for 1 to 1.5 hours until tender.
Notes
Let leftovers cool before storing in an airtight container. They will keep in the refrigerator for 3-4 days or can be frozen for up to 3 months. To restore creaminess after thawing, stir in a bit of broth.