These creamy black eyed peas are so simple to make because of the trusty Instant Pot, but can easily be adapted to be cooked on the stovetop. It gets a lot of flavor from smoked turkey pieces, using chicken stock instead of water and some essential aromatics needed to make a truly good Southern dish. Though it was not traditional to eat black eyed peas on the first of January in South Africa, this is an American tradition I’ve come to love. It is said that they symbolize prosperity, and that’s not such a bad thing to hope for on the first day of the year! If you have an hour to set aside, this satisfying meal made with ingredients easily found at your local grocer could be dinner this evening :) The onion, celery and garlic cooks down to form a luscious sauce that is so good served over rice, with cornbread or with some biscuits!

Creamy Black Eyed Peas
Prep Time: 10 minutes | Cook Time: 50 minutes | Serves: 6

Ingredients:
1 tablespoon olive oil (OR bacon fat for flavor, if pork isn’t an issue)
1 medium yellow onion, finely diced
2 ribs celery, finely diced
1/2 cup diced green bell pepper
1/4 cup diced red bell pepper
4 large cloves garlic, finely minced
1 tablespoon Cajun seasoning (contains cayenne, salt, garlic powder, onion powder, herbs)
1 1/2 lbs smoked turkey pieces (Can be found either frozen or refrigerated near the smoked sausage section. If you’re unable to find it, use good quality sliced smoked sausage - turkey or beef. Smoked ham or Tasso are options as well.)
2 cups dried black eyed peas (no need to soak, just sort them)
1 fresh bay leaf
1 1/2 quarts good quality low-sodium chicken stock
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
1/4 cup chopped fresh parsley, plus more, to serve
Kosher salt and medium-grind pepper, to taste
good quality olive oil, to taste

Guidelines: (Stovetop directions follow below)

Turn Instant Pot on SAUTÉ mode. Add olive oil or bacon fat, onion, celery, bell peppers and garlic. Sauté until onions are translucent, stirring to prevent any sticking - about 4-5 minutes.

Add Cajun seasoning, smoked turkey pieces, black eyed peas, bay leaf, chicken stock, tobasco sauce and worcestershire sauce. Stir, then place lid on Instant Pot and lock.

Turn on MANUAL mode and set Instant Pot to 40 minutes at high pressure. Once the cycle is complete, allow pressure to release naturally for about 15 minutes before VENTING to allow remaining pressure out. Stir, pull meat from bones and mash half the black eyed peas for a creamy consistency. Remove bay leaf. Depending on how you like it, either allow to simmer uncovered until reduced slightly or add more stock to make it soupy. Season to taste with kosher salt and pepper, add parsley and drizzle with olive oil.

Allow it to cool a little before enjoying, even better the next day.

If you’re making these in a pot on the stove:
Soak your beans for a few hours OR use the quick soak method: Bring water to a rolling boil, add black eyed peas and stir. Cook for 30 minutes then strain and use as directed in the recipe. Sauté your aromatics in a large heavy bottomed pot, add remaining ingredients and bring to a boil. Cook for 30 minutes at a rolling boil, stirring once or twice, then lower heat to medium and place a lid on your pot. Allow the black eyed peas to cook for an hour, stirring occasionally to make sure that they aren’t sticking. When I make this on a stovetop the water often evaporates, so keep some extra stock ready to top up your pot. To test for doneness, remove a few beans from the pot and mash it with your fork or taste it after cooling slightly. Once the beans are tender, pull the meat and remove any bones and mash half of the black eyed peas for a creamy consistency. Season and drizzle as directed above.