The Ultimate Recipe for Creamy Southern Black Eyed Peas

There are certain dishes that define comfort, heritage, and celebration. In the American South, few foods hold such a powerful, almost mystical place in the culinary landscape as black eyed peas. Traditionally served on New Year’s Day to usher in good luck and prosperity for the coming year, they are much more than just a side dish they are a cultural institution.

While many recipes focus on simple broth-based preparation, we are diving deep into the art of creating the most luxurious, smoky, and irresistibly creamy version of this Southern staple. Forget thin, watery legumes; we are aiming for a rich, velvety consistency where the peas are so tender they melt into the sauce, creating a naturally thickened, deeply flavorful gravy.

This recipe for Creamy Southern Black Eyed Peas leverages the slow simmer technique, combined with savory smoked meat and a secret touch of heavy cream and butter at the very end. The result is a dish that is robust enough to serve as a main course alongside cornbread, yet sophisticated enough to grace any holiday table. Get ready to transform humble dried peas into an extraordinary culinary masterpiece that will have everyone asking for seconds. We guide you through selecting the right ingredients, mastering the soak, and achieving that perfect balance of smoky, earthy, and utterly creamy flavor that defines true Southern cooking. This is more than a recipe; it’s an invitation to savor tradition, elevated.

Why You’ll Love This Recipe: Smoky, Velvet Perfection in Every Bite

If your past experiences with black eyed peas have left you feeling underwhelmed, perhaps encountering a dry, chalky, or bland version, prepare to have your expectations redefined. This recipe for Creamy Southern Black Eyed Peas eliminates all those shortcomings, delivering a deep, complex flavor profile wrapped in a silky, comforting texture. There are several key reasons why this particular preparation stands out and why it is destined to become your go-to recipe for years to come.

Firstly, the flavor foundation is unparalleled. We start by rendering smoky, fatty meat be it a rich ham hock or thick-cut bacon. This fat is then used to sauté the ‘holy trinity’ of Southern cooking: onions, celery, and garlic. By building these layers of flavor early, the broth develops a remarkable depth that permeates every single pea as it slowly simmers. Unlike quick-cook recipes, our slow-simmer approach allows the aromatics and the smoky essence of the pork to fully integrate, turning the simple broth into a savory elixir. The addition of dried thyme and a hint of cayenne pepper provides essential warmth and complexity without overpowering the natural nuttiness of the black eyed peas themselves.

Secondly, the texture is, quite frankly, revolutionary. The name “creamy” isn’t an exaggeration it’s the defining characteristic. This creaminess is achieved through a two-part process. The first part is patience: simmering the peas until they are past tender, allowing some of the starchier peas to naturally break down and thicken the cooking liquid. This creates a natural, earthy body. The second part is the luxurious finish: introducing heavy cream and butter in the final moments of cooking. This touch of dairy doesn’t just add richness; it encapsulates the flavor molecules, coating your palate with a velvety mouthfeel that is utterly addictive. This final step transforms the dish from a simple stew into a decadent comfort food.

Finally, there’s the beautiful simplicity of the cooking process. While the simmer time is long (necessitating patience), the hands-on preparation is incredibly straightforward. It is a true set-it-and-forget-it dish once the initial sautéing is complete. This makes it ideal for a lazy weekend afternoon or a holiday gathering where you need a spectacular side that demands little continuous effort. The aroma that fills your kitchen while these creamy Southern black eyed peas simmer is reason enough to make this dish it’s the smell of pure, smoky comfort. Whether you’re serving these alongside a holiday turkey or a simple slice of Jiffy Corn Casserole, they always steal the show.

Why You Should Try These Creamy Southern Black Eyed Peas: A Taste of Tradition Reimagined

Black eyed peas have a history as rich and fascinating as their flavor. Originating in West Africa, they became a crucial crop in the Southern United States, providing essential nutrients and versatility. For centuries, they have been deeply intertwined with Southern identity, particularly through the tradition of eating them on January 1st to ensure prosperity. Trying this specific recipe connects you not only to a delicious meal but to a meaningful cultural tradition, enhanced by an elevated flavor profile.

Beyond tradition, the primary compelling reason to try this recipe is the exceptional quality it delivers. This isn’t just a basic rendition; it’s a deliberate effort to maximize texture and flavor. Many people avoid cooking beans and peas from scratch because they fear the resulting dish will be tough or lack seasoning. This recipe, emphasizing pre-soaking and a long, gentle simmer, guarantees peas that are fork-tender and never dry. The careful introduction of seasonings at different stages ensures the flavor penetrates the peas, rather than just floating in the broth.

Furthermore, these creamy Southern Black Eyed Peas are remarkably versatile. While they are famously served as part of Hoppin’ John (when mixed with rice), they stand brilliantly on their own as a hearty side dish to nearly any protein, such as ham, roast chicken, or smoked pulled pork. They also make an incredibly satisfying vegetarian main course if you opt for vegetable broth and skip the smoked meat (substituting with smoked paprika for flavor).

From a culinary technique standpoint, mastering this dish teaches you the fundamental importance of low-and-slow cooking. It demonstrates how patience is truly an ingredient in Southern cooking, allowing simple, inexpensive components dried peas, basic vegetables, and a piece of smoked meat to transform into something deeply luxurious and memorable. If you enjoy other comfort classics that benefit from a long, slow simmer, such as a rich Homemade Chili or a hearty stew, you will appreciate the depth of flavor developed here.

Finally, these peas offer comfort in its truest form. They are warming, filling, and evoke a sense of home and history. Whether you are hosting a large holiday dinner or simply seeking a nourishing, satisfying meal on a chilly evening, these creamy Southern Black Eyed Peas deliver a culinary hug that few other dishes can match. Give this recipe a try, and you’ll understand why this humble legume has maintained its royal status in Southern kitchens for generations.

Gathering Your Essentials: Ingredients and Necessary Utensils for Perfection

The success of these Creamy Southern Black Eyed Peas relies on two factors: high-quality ingredients and the proper tools for slow, deliberate cooking. While the ingredients list is simple, paying attention to the details of each item ensures the best outcome, especially regarding the final creamy texture and smoky flavor.

The Backbone of the Dish: The Ingredients

We need careful balance between smoky, savory, and rich components. Here is a detailed look at the necessary ingredients and why each one plays a crucial role in creating the definitive flavor of creamy Southern black eyed peas.

• 1 pound dried black eyed peas, sorted and rinsed: Starting with dried peas is non-negotiable for this recipe. Canned peas are already cooked and will turn to mush long before you achieve the deep, developed flavor and natural thickening required. Sorting is essential to remove any small stones or damaged peas.
• 8 cups low sodium chicken or vegetable broth: Broth provides a much richer flavor base than water. Using a low-sodium version is important because the smoked meat (ham hock or bacon) already contains a significant amount of salt. This allows you to control the final seasoning precisely.
• 1 large smoked ham hock (about 1 pound) OR 6 ounces of thick-cut bacon, diced: This is where the signature smoky flavor comes from.
  • Ham Hock: Offers the deepest, most sustained smokiness and richness. It breaks down slowly over time, naturally gelatinizing the broth.
  • Thick-Cut Bacon: Provides flavor and the essential fat needed to sauté the vegetables. If using bacon, reserve the rendered fat this “liquid gold” is key to the overall flavor complexity.
• 1 tablespoon olive oil or reserved bacon fat: Used to start the sauté process. If you rendered bacon, the reserved fat is highly recommended for an intensified savory base.
• 1 large yellow onion, finely diced: The foundation of flavor. Onions must be finely diced and sautéed until fully translucent (not browned) to release their sweetness and aromatic oils slowly into the broth.
• 2 celery stalks, finely diced: Providing aromatic depth and a subtle freshness. Like the onion, celery must be cooked until soft.
• 4 cloves garlic, minced: Added late in the sauté process to prevent burning, offering a pungent, savory counterpoint to the smoky meat.
• 1 bay leaf: A simple addition that provides an herbal, almost elusive layer of savory complexity. Always remove it before serving!
• 1 teaspoon dried thyme: Thyme is a classic partner to legumes in the South, adding a slightly earthy, warm aroma that complements the pork beautifully.
• 1/2 teaspoon cayenne pepper or red pepper flakes (optional, for heat): This provides a gentle kick of Southern heat. Adjust according to your preference, but even a small amount helps cut through the richness.
• 1/2 cup heavy cream (or evaporated milk, for a lighter creaminess): The magic ingredient for truly creamy Southern black eyed peas. Added at the end, it smooths out the texture and binds all the flavors together. Evaporated milk is a traditional, slightly lighter alternative that still provides great richness.
• 2 tablespoons unsalted butter: Added alongside the cream, the butter contributes glossiness and a final layer of richness that makes the dish decadent and velvety.
• Salt and freshly ground black pepper to taste: Final seasoning is crucial. Remember to taste before adding salt, as the broth and meat already contain some.

Essential Utensils and Tools

To successfully execute this recipe for Creamy Southern Black Eyed Peas, having the right equipment ensures even cooking and optimal texture.

The Dutch Oven or Heavy-Bottomed Pot

This is the most critical piece of equipment. A heavy-bottomed pot (like a cast-iron Dutch oven) is essential because it distributes heat evenly, preventing scorching on the bottom, which is a major risk during long simmers. It also holds heat effectively, ensuring a consistent, gentle simmer—the key to tender, breakdown-prone black eyed peas.

Slotted Spoon and Colander

A colander is needed for the initial rinsing and draining of the peas, especially after soaking. A slotted spoon is indispensable for removing the crispy bacon (if used) and later, for lifting out the ham hock without losing too much liquid.

Knives and Cutting Board

Fine dicing of the onion and celery is important. Smaller, consistent cuts ensure the vegetables soften completely and essentially “melt” into the sauce during the long cooking time, contributing only flavor and thickness, not chunks of texture. This detail contributes significantly to the overall creamy mouthfeel of the final dish.

By preparing these high-quality components and utilizing the proper heavy cookware, you set the stage for perfectly cooked, rich, and truly creamy Southern Black Eyed Peas.

Step-by-Step Guide: Mastering the Creamy Southern Black Eyed Peas

Creating this deeply flavorful and velvety dish requires adherence to a few critical techniques, primarily focused on low and slow cooking. Follow these detailed steps to achieve the perfect texture and flavor for your Creamy Southern Black Eyed Peas.

Part One: Preparing the Peas and Aromatics

This initial phase is all about building the rich flavor base before the long cooking process begins.

1. Rinse and Soak the Peas (The Essential Step):

   Do not skip the soak! Place the dried black eyed peas in a large bowl and cover them generously with cold water. Ideally, allow them to soak for at least 4 hours, or preferably overnight. Soaking drastically reduces cooking time and, more importantly, ensures that the peas cook evenly, avoiding that frustrating mixture of hard and mushy peas. If you are pressed for time, use the quick soak method: bring the peas and water to a rapid boil for 2 minutes, remove from heat, cover, and let stand for 1 hour. Always drain and rinse the soaked peas thoroughly before adding them to the pot. This removes any residual starch that can cloud the final liquid.

2. Render the Meat and Build the Fat Base:

   In a large, heavy-bottomed pot or Dutch oven, heat the olive oil or reserved bacon fat over medium heat. If using thick-cut bacon, add the diced pieces now and cook until they are wonderfully crispy. Crisping the bacon is key to maximizing flavor. Once done, remove the bacon with a slotted spoon and set it aside this crispy bacon will be folded back in later for texture. Reserve about 1 tablespoon of the rendered fat in the pot. If you are using a ham hock, simply heat 1 tablespoon of olive oil or neutral oil.

3. Sauté the Vegetables to Softness:

   Add the diced onion and celery to the pot with the hot fat. Reduce the heat to medium-low. Sauté the vegetables gently for 6 to 8 minutes, stirring frequently. The goal here is transparency, not caramelization. You want the vegetables to become completely soft and translucent, allowing their flavors to infuse the fat and liquid fully during the long simmer. Undercooked vegetables will remain chunky in the final dish.

4. Add Garlic and Spices:

   Stir in the minced garlic, dried thyme, and optional cayenne pepper or red pepper flakes. Cook for just 1 minute. Watch carefully to prevent the garlic from burning, as burnt garlic will introduce a bitter note into your entire dish. Once the garlic is fragrant, you are ready for the liquid.

Part Two: Simmering and Achieving Creaminess (The Long Haul)

Patience is paramount in this stage. The low, slow heat is what transforms firm peas into the tender, creamy base required for true creamy Southern Black Eyed Peas.

5. Combine Ingredients and Begin Simmer:

   Place the rinsed, drained black eyed peas into the pot along with the cooked aromatics. If using a ham hock, nestle it deep into the peas now. Pour in the 8 cups of chicken or vegetable broth and add the bay leaf. Ensure the liquid covers the peas by at least 1 inch. If needed, add a little extra water or broth.

6. Bring to a Gentle Boil, Then Reduce Immediately:

   Increase the heat to high and bring the mixture to a rapid boil. Once boiling vigorously, immediately reduce the heat to the lowest possible setting required to maintain a very gentle, lazy simmer. The liquid should barely bubble. A hard boil will break the peas prematurely and result in a chalky texture.

7. Slow Simmer for Texture:

   Cover the pot loosely (to allow a little steam to escape and concentrate the flavor) and allow the peas to simmer slowly for 1 to 1.5 hours. Stir occasionally (every 20-30 minutes) to prevent any sticking to the bottom. The peas are done when they are extremely tender you shouldn’t feel any resistance when biting into one. Crucially, some of the peas should have broken down naturally, which is what gives the broth its incredible, velvety thickness. If after 1.5 hours they are still too firm, continue simmering until they reach this desired tenderness.

8. Remove Meat and Bay Leaf:

   Once the peas are tender and creamy, carefully remove the ham hock and the bay leaf. Discard the bay leaf. Allow the ham hock to cool slightly, then use two forks to shred the flavorful meat from the bone, discarding the skin and bone. Return the shredded meat (and the reserved crispy bacon, if used) back into the pot.

9. Finish the Dish with Cream and Butter:

   This is the step that earns the name Creamy Southern Black Eyed Peas. Stir in the 1/2 cup of heavy cream and the 2 tablespoons of unsalted butter. Continue to simmer gently, uncovered, for an additional 10 to 15 minutes. Stir occasionally during this final reduction phase, allowing the liquid to reduce slightly, the sauce to thicken further, and the cream and butter to fully incorporate, adding an undeniable richness and sheen.

10. Season and Serve:

    Taste the black eyed peas. Since the broth and smoked meat contribute significant salt, you may need surprisingly little extra. Adjust the seasoning with salt and plenty of freshly ground black pepper. Serve piping hot, perhaps alongside a generous piece of Southern cornbread for dipping into the creamy sauce. For another classic comforting side, consider this recipe for Creamy Green Bean Casserole.

Tips, Tricks, and Flavor Variations for Your Creamy Southern Black Eyed Peas

While the core recipe delivers perfection, understanding common pitfalls and knowing how to adapt the ingredients allows you to customize these creamy Southern Black Eyed Peas to suit various diets and preferences. This section provides the knowledge you need to ensure success every time.

Ingredient Alternatives and Dietary Variations

Making it Vegan/Vegetarian:

To create a plant-based version that retains that deep, smoky flavor without the meat, you need strategic substitutions:

• Replace Ham Hock/Bacon: Use olive oil for the sauté base. Add 1 to 2 teaspoons of liquid smoke and 1 tablespoon of smoked paprika alongside the thyme and garlic. Liquid smoke provides an incredibly authentic, concentrated smoky flavor that mimics the ham hock perfectly.
• Replace Broth and Cream: Use high-quality vegetable broth. For the creaminess, use canned full-fat coconut milk (it adds richness without a strong coconut flavor once cooked down) or a favorite plant-based cream (like cashew cream or oat-based cooking cream).

Spice Level Control:

If you love heat, feel free to double the cayenne pepper or even drop in a whole dried chili (like a small Serrano or Habanero) during the slow simmer. Remove the chili before serving. If you prefer zero heat, omit the cayenne entirely. For a bright, fresh finish, stir in 1 tablespoon of apple cider vinegar right before serving this helps the flavors pop.

Lighter Creaminess:

If you are watching fat intake, substitute the heavy cream with evaporated milk, as suggested in the ingredients list. Evaporated milk provides body and richness without the intense fat content of heavy cream. Alternatively, you can mash about 1 cup of the finished peas against the side of the pot and skip the dairy entirely; the natural starch provides plenty of thickness.

Practical Tips to Avoid Common Mistakes

The Salt Trap:

The biggest mistake when cooking beans with cured, smoked meats is over-salting too early. Ham hocks, bacon, and commercial broths all contain significant sodium. Never add extra salt until the very end, after the ham hock has been removed and the final cream has been stirred in. Taste the finished product and adjust only then.

The Hard Pea Problem (Cooking Consistency):

If your peas remain stubbornly firm despite extended cooking, a few things could be happening: 1) You skipped the pre-soak; 2) You used old peas (dried legumes lose moisture and cooking capability over time); or 3) Your liquid was boiling too hard. A hard boil causes the outsides of the peas to toughen up (a phenomenon called “blowing out”), preventing the heat from reaching the center. Always maintain that ultra-gentle simmer.

Storage and Leftovers:

These creamy Southern black eyed peas store beautifully. They tend to thicken even more overnight in the refrigerator. Store them in an airtight container for up to 4 days. When reheating, you may need to add a splash of water or broth to loosen the texture back to your preferred consistency. They also freeze very well for up to three months. Simply thaw overnight in the fridge and reheat gently on the stovetop.

For more comforting, traditional Southern recipes and techniques, feel free to explore my collection on Pinterest, where you can find great inspiration for sides and mains to complement this dish. You can find many more cooking tips and food inspiration by clicking here.

Nutritional Breakdown and Health Benefits of Black Eyed Peas

Often perceived merely as a decadent comfort food due to the presence of smoked pork and cream, Creamy Southern Black Eyed Peas are fundamentally built upon an exceptionally nutritious base. Black eyed peas themselves are powerhouse legumes, packed with essential nutrients that contribute significantly to a healthy diet. Understanding their nutritional profile adds an extra layer of appreciation for this traditional dish.

The Mighty Black Eyed Pea: A Nutritional Profile

Black eyed peas are a type of cowpea, known for their creamy texture and mild, earthy flavor. A single serving provides substantial caloric density, primarily from carbohydrates and protein, making them highly satiating. While the exact nutritional content of the final recipe will vary based on whether you use ham hocks or bacon and whether you opt for heavy cream or evaporated milk, the core benefits remain strong:

• High in Fiber: Black eyed peas are an excellent source of dietary fiber, both soluble and insoluble. This promotes digestive health, aids in managing blood sugar levels, and contributes to the dish’s filling quality. This fiber content is one of the reasons the broth naturally thickens as the peas break down.
• Protein Powerhouse: Like other legumes, black eyed peas are rich in plant-based protein. This makes them a fantastic source of sustenance, especially when paired with a whole grain like rice (Hoppin’ John style) to create a complete protein profile.
• Essential Vitamins and Minerals: They are particularly rich in folate (Vitamin B9), which is crucial for cell division and DNA synthesis. They also contain significant amounts of iron (important for blood health), potassium (vital for regulating blood pressure), and Vitamin K.

Balancing Richness with Health

The traditional preparation calls for smoked meat and dairy, which add rich flavor but also increase the saturated fat and sodium content. However, this is easily managed:

Managing Fat: If you use bacon, draining off the excess fat after rendering is helpful. Opting for evaporated milk instead of heavy cream in the final step significantly reduces the fat content while retaining a pleasant creaminess. Remember, a little bit of the rich flavor from the butter and cream goes a long way in this recipe.

Controlling Sodium: As previously mentioned, always start with low-sodium broth. Since smoked meat is inherently salty, allowing the broth to simmer down and then tasting before adding extra salt prevents the dish from becoming overly concentrated with sodium. The generous amount of black pepper and the earthy spices (thyme, cayenne) ensure the flavor is robust, even when the salt is kept in check.

In essence, enjoying a bowl of these creamy Southern Black Eyed Peas is enjoying a fiber-rich, protein-packed meal that delivers deep satisfaction and substantial nutritional value, all wrapped in that unforgettable, comforting Southern flavor.

Frequently Asked Questions (FAQ) about Creamy Southern Black Eyed Peas

Conclusion: Savoring the Richness of Creamy Southern Tradition

The journey to creating these ultimate Creamy Southern Black Eyed Peas is a rewarding lesson in culinary patience and the power of simple, high-quality ingredients. By dedicating the time to properly soak the peas, build a robust flavor base with smoky meat and sautéed aromatics, and allow for a low, slow simmer, you unlock a depth of flavor that is simply unmatched by quicker methods.

We’ve emphasized the importance of the final luxurious touches the heavy cream and butter which are instrumental in transforming a traditional side dish into a velvety, decadent experience. This dish moves beyond mere necessity and steps firmly into the realm of comforting luxury, perfectly capturing the spirit of traditional Southern cooking.

Whether you are serving this for New Year’s Day, hoping to bring good fortune to your home, or simply craving a deeply satisfying and nourishing bowl of comfort during the winter months, these Creamy Southern Black Eyed Peas deliver. They pair beautifully with everything from a simple slice of Texas sheet cake to a hearty Creamy Garlic Parmesan Pasta for a contrasting main course. The aromas that fill your kitchen while they simmer are an instant antidote to a cold day, promising warmth and satisfaction.

We encourage you to embrace the technique of the slow simmer. Taste often, adjust your seasonings wisely at the end, and never underestimate the power of that final swirl of cream. Once you master this recipe, the thin, watery peas of the past will be a distant memory. Enjoy this taste of the South, and please share your results, serving suggestions, and any variations you try in the comments below. Happy cooking, and may your year be as rich and prosperous as these glorious creamy Southern black eyed peas!

Creamy Southern Style Black Eyed Peas with Smoked Ham Hock

A rich and comforting Southern classic, these black eyed peas are simmered slowly with smoked meat and savory aromatics, finished with heavy cream for an incredibly creamy, luxurious texture.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 40 minutes mins

Total Time 2 hours hrs

Servings: 8 servings

Course: Main Course, Side Dish

Cuisine: American, Soul Food, Southern

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

Peas and Base

• 1 pound dried black eyed peas, sorted and rinsed Requires soaking (see step 1)
• 8 cups low sodium chicken or vegetable broth
• 1 large smoked ham hock OR 6 oz thick-cut bacon, diced
• 1 tablespoon olive oil or reserved bacon fat
• 1 bay leaf

Aromatics and Seasoning

• 1 large yellow onion, finely diced
• 2 celery stalks, finely diced
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper or red pepper flakes (optional, for heat)
• Salt and freshly ground black pepper to taste

Finishing Ingredients

• 1/2 cup heavy cream or evaporated milk, for lighter creaminess
• 2 tablespoons unsalted butter

Equipment

• Dutch Oven (or Large Pot)
• Slotted spoon
• Mixing Bowl

Method

 

Part One: Preparing the Peas and Aromatics

1. Rinse and Soak the Peas: Place the dried black eyed peas in a large bowl, cover them generously with cold water, and allow them to soak for at least 4 hours, or preferably overnight. Alternatively, use the quick soak method: bring peas and water to a boil for 2 minutes, remove from heat, cover, and let stand for 1 hour. Drain and rinse the soaked peas before proceeding.
2. Render the Meat: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil (or the reserved fat if using bacon). If using bacon, add the diced bacon and cook over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving 1 tablespoon of the fat in the pot. If using a ham hock, simply proceed to the next step.
3. Sauté the Vegetables: Add the diced onion and celery to the pot. Sauté over medium-low heat for 6 to 8 minutes, stirring frequently, until the vegetables are softened and translucent.
4. Add Garlic and Spices: Stir in the minced garlic, dried thyme, and optional red pepper flakes. Cook for 1 minute until the garlic is fragrant, being careful not to burn it.

Part Two: Simmering and Achieving Creaminess

1. Combine Ingredients: Place the rinsed, drained black eyed peas into the pot along with the cooked aromatics. If using a ham hock, add it now. Pour in the 8 cups of chicken or vegetable broth and add the bay leaf. The liquid should cover the peas by at least 1 inch; add more water or broth if necessary.
2. Slow Simmer: Bring the mixture to a rapid boil. Once boiling, immediately reduce the heat to the lowest setting needed to maintain a very gentle simmer. Cover the pot loosely and allow the peas to simmer slowly for 1 to 1.5 hours, stirring occasionally. The peas are done when they are extremely tender and some have naturally broken down, which thickens the broth.
3. Remove Meat and Bay Leaf: Once the peas are tender, remove the ham hock and the bay leaf from the pot and discard the bay leaf. Allow the ham hock to cool slightly, then shred the meat from the bone, discarding the skin and bone. Return the shredded meat (and the reserved crispy bacon, if used) back into the pot.
4. Finish the Dish: Stir in the heavy cream and the unsalted butter. Continue to simmer gently, uncovered, for an additional 10 to 15 minutes, stirring occasionally. This allows the liquid to reduce slightly and the cream to fully incorporate, creating a creamy sauce.
5. Season and Serve: Taste the black eyed peas and adjust the seasoning with salt and freshly ground black pepper as needed. (Be mindful that the smoked meat and broth contribute significant salt.) Serve hot.

Notes

For the best texture and maximum flavor penetration, soaking the black eyed peas overnight is highly recommended. If the sauce becomes too thick during simmering, add 1/4 cup of extra broth or water at a time until the desired consistency is reached. Serve traditionally with cornbread and greens.