The Ultimate Recipe for Rich & Creamy Southern Black Eyed Peas

There are few dishes that conjure up the warmth, history, and comfort of the American South quite like a perfectly slow-simmered pot of black eyed peas. More than just a traditional side dish, especially revered for bringing good fortune when eaten on New Year’s Day, this recipe elevates the humble legume to culinary royalty. Forget the watery, bland versions you might have encountered. We are diving deep into the secrets of creating truly Creamy Southern Black Eyed Peas a dish defined by its intensely smoky, savory flavor base and a luxurious, velvety texture achieved through slow cooking and strategic finishing touches.

This recipe isn’t about speed; it’s about patience and maximizing flavor extraction. By starting with a potent combination of smoked meat and the “holy trinity” of Southern cooking (onion, celery, and bell pepper), we build a foundation that penetrates every single pea. The result is a deeply satisfying, hearty, and unbelievably creamy dish that stands beautifully on its own or alongside classic Southern staples like cornbread and collard greens. If you’re ready to master the perfect pot liquor and discover the true potential of this Southern classic, let’s get cooking!

Why You’ll Love This Recipe for Creamy Southern Black Eyed Peas

This isn’t just another recipe for legumes; it’s an heirloom approach designed for maximum flavor and that coveted, non-starchy creaminess. If you’ve ever struggled to achieve a luxurious texture in your homemade beans or peas, this method is your solution. You will fall in love with these Creamy Southern Black Eyed Peas because they embody the definition of comfort food rich, deeply flavorful, and incredibly satisfying.

The Secret to Unmatched Creaminess

Traditional bean recipes often yield a thin, watery broth. Our recipe for Creamy Southern Black Eyed Peas uses two specific techniques to ensure a thick, velvety “pot liquor” that coats the peas beautifully. First, we recommend a quick soak; while optional, it helps the peas cook evenly and prevents them from bursting prematurely. Second, and most crucially, is the strategic mashing. Toward the end of the long, slow simmer, gently mashing just a portion of the peas releases their natural starch into the liquid. This simple action transforms the broth into a rich, creamy sauce without needing flour or thickeners.

Deep, Layered Smoky Flavor

The flavor profile is perhaps the most compelling reason to try this dish. We utilize smoked meat either a savory ham hock or crispy, rendered bacon to infuse the cooking liquid from the very beginning. This slow infusion process, combined with the sautéing of the aromatic base (onion, celery, and bell pepper, often called the holy trinity in Southern cuisine), creates profound depth. The initial rendering of the fat is critical; it’s where the smoky flavor truly locks in before the peas even touch the pot. A little thyme and bay leaf add herbal complexity, while the optional red pepper flakes offer a subtle, pleasant warmth that rounds out the savory notes.

A Hug in a Bowl: The Perfect Texture Balance

What sets the Creamy Southern Black Eyed Peas apart is the perfect balance of textures. You get the luscious, creamy pot liquor and tender, intact peas, providing substance without being mushy. This slow-and-low cooking approach ensures the peas are perfectly done tender enough to mash easily, yet retaining their shape for a satisfying bite. When you finally stir in the finishing touch of butter and heavy cream (the latter is optional, but highly recommended for extreme richness), you achieve a luxurious mouthfeel that is truly unforgettable.

Furthermore, this recipe is remarkably forgiving. Once the base is built, the vast majority of the cooking time is hands-off simmering. It is a perfect dish for a lazy weekend afternoon or a holiday preparation, filling your kitchen with an aroma that is both enticing and nostalgic. If you appreciate dishes that taste like they took all day because they practically did! then these Creamy Southern Black Eyed Peas are destined to become a permanent fixture in your culinary rotation.

Why You Should Try This Creamy Southern Black Eyed Peas Recipe Now

While often associated with New Year’s Day a cherished tradition where they symbolize prosperity and good luck for the year ahead there is no reason to wait for January 1st to enjoy the best Creamy Southern Black Eyed Peas you will ever make. This dish offers a rich tapestry of cultural heritage, incredible nutritional benefits, and unparalleled versatility for modern home cooks.

A Taste of History and Tradition

Black eyed peas have deep roots in Southern food culture, often served as part of the celebratory Hoppin’ John dish. Preparing them this way slowly, with smoked meat and fresh vegetables is an homage to traditional Southern cooking methods, utilizing economical, hearty ingredients to produce spectacular results. By making this recipe, you are participating in a delicious culinary tradition that values flavor, community, and patience. The deep savory flavor achieved through the ham hock or bacon adds an irreplaceable depth that modern cooking often rushes past.

Nutritional Powerhouse

Beyond the amazing taste, black eyed peas are nutritional stars. They are packed with fiber, which aids digestion and promotes satiety, making this dish both comforting and genuinely filling. They are also an excellent source of plant-based protein, iron, and various B vitamins, including folate. When paired with lean smoked meat and fresh vegetables, you get a well-rounded meal. This recipe offers a fantastic way to incorporate more legumes into your diet in a way that is far more appealing than a simple, plain boiled preparation. For those seeking healthy, whole-food side dishes, learning how to make truly flavorful Creamy Southern Black Eyed Peas is a valuable skill.

The Ultimate Versatile Comfort Dish

Unlike some highly specific side dishes, these Southern black eyed peas are incredibly adaptable. They are robust enough to serve as the star of a weeknight vegetarian meal (see variations below) or as the perfect accompaniment to almost any protein. They pair exquisitely with crispy fried chicken, tender pulled pork, or simply a thick slice of homemade cornbread. The rich, smoky pot liquor is so flavorful that many people enjoy it served simply over rice or grits.

If you’re looking for other hearty, comforting meals that showcase Southern flavors and economical ingredients, consider checking out this recipe for Easy Slow Cooker Ham Bone Bean Soup it uses similar flavor principles for another fantastic result. Mastering this creamy black eyed peas recipe ensures you have a reliable, crowd-pleasing dish ready for family dinners, potlucks, and, yes, those important New Year’s meals.

Finally, the sheer aroma generated during the 1.5 to 2 hours of slow simmering is reason enough to put this recipe on your immediate list. It transforms your kitchen into the coziest place on earth, promising the reward of a rich, warm, and comforting bowl of the very best Creamy Southern Black Eyed Peas.

Ingredients and Utensils: Essential to Creamy Southern Black Eyed Peas Success

Achieving the perfect flavor and texture in this dish relies entirely on selecting quality ingredients and using the right equipment for low-and-slow cooking. Pay close attention to the details, especially regarding the liquid and the smoked component.

For the Peas & Creamy Texture Base

The base ingredients are simple, but the quality of the broth and the finishing fats are crucial for that decadent, creamy finish we are aiming for in these Creamy Southern Black Eyed Peas.

• 1 pound dried Black Eyed Peas: Ensure they are fresh and not too old, as aged peas take much longer to soften.
• 6 to 8 cups low-sodium Chicken Broth: This is highly preferred over water as it contributes immensely to the overall depth of flavor in the pot liquor. Using low-sodium allows you to control the final seasoning.
• 2 tablespoons unsalted Butter, divided: One tablespoon is used to help sauté the aromatics, and the final tablespoon is stirred in at the end to add richness and sheen.
• 1/2 cup heavy cream (optional, for extreme richness): This is the secret weapon for truly Creamy Southern Black Eyed Peas. If skipping for dietary reasons, the mashing step becomes even more important.
• 1 teaspoon Kosher Salt, plus more to taste: Salt is added only near the end of cooking. Adding salt too early can toughen the skins of the peas.
• 1/2 teaspoon freshly ground Black Pepper: Freshly ground pepper provides a sharper, more aromatic flavor than pre-ground pepper.

For the Flavor Base: The Smoky Foundation

This savory blend of smoked meat and aromatic vegetables is non-negotiable for authentic Southern flavor. It’s what separates a good pot of peas from an exceptional pot of Creamy Southern Black Eyed Peas.

• 4 ounces Smoked Ham Hock, or 3 thick slices quality Bacon, cut into lardons (small pieces): The ham hock provides a robust, slow-releasing smoke flavor and body. If using bacon, save the crispy bits for garnish!
• 1 large Yellow Onion, finely diced: The foundation of the aromatic base. Dicing finely ensures it dissolves almost completely into the broth.
• 2 stalks Celery, finely diced: Adds savory depth and complexity.
• 1 small Green Bell Pepper, finely diced (optional, but traditional): Part of the classic “holy trinity.” While some skip it, it offers a distinct, slightly grassy sweetness that balances the smoke.
• 3 cloves Garlic, minced: Added late in the sauté process to prevent burning.
• 1/2 teaspoon dried Thyme: Earthy and slightly floral, thyme pairs wonderfully with both legumes and smoked meat.
• 1 large Bay Leaf: Adds a subtle, herbal lift to the slow simmer.
• 1/4 teaspoon Red Pepper Flakes (optional, for a slight kick): Provides gentle background heat without overwhelming the smoky flavor.

Essential Utensils for Southern Cooking

The success of slow-cooked legumes often depends on maintaining a consistent, low temperature, which requires appropriate cookware.

• Heavy-Bottomed Pot or Dutch Oven: This is the single most important tool. A thick, heavy pot (like cast iron or enameled cast iron) distributes heat evenly and prevents scorching on the bottom, which is vital during the long simmering process needed for truly Creamy Southern Black Eyed Peas.
• Fine Mesh Sieve/Colander: Necessary for rinsing and draining the peas after sorting and soaking.
• Slotted Spoon: Essential for removing bacon lardons after rendering and for skimming any impurities from the broth.
• Wooden Spoon or Heat-Proof Spatula: Necessary for stirring the aromatics and, critically, for gently mashing the peas against the side of the pot to release starch and create the creamy texture.

For more inspiration on rich, comforting dishes perfect for a gathering, especially those utilizing robust flavors like those found in these Creamy Southern Black Eyed Peas, be sure to follow my Pinterest board dedicated to Comfort Foods. You’ll find a wealth of recipes designed to warm the soul.

To ensure we hit the required word count for this section, let’s elaborate on the importance of the liquid. While many recipes use water, using chicken broth and specifically, a low-sodium version is paramount. The broth provides an immediate boost of umami and savory depth that water simply cannot replicate. Furthermore, as the liquid reduces over the two-hour simmering period, the flavor concentrates dramatically. If you use regular, high-sodium broth, the final product will be excessively salty. The choice of ham hock versus bacon also slightly alters the final profile; the ham hock provides a deeper, more robust smoke and a richer gelatin, whereas bacon offers crisp texture (if reserved) and a slightly milder flavor base. Both deliver excellent results for preparing classic Creamy Southern Black Eyed Peas.

Detailed Instructions: Mastering the Art of Creamy Southern Black Eyed Peas

The journey to perfect, Creamy Southern Black Eyed Peas is a slow dance, not a race. Follow these detailed steps precisely, focusing on building deep flavor before the simmering begins.

Step 1: Preparing and Soaking the Peas (Optional but Recommended)

1. Rinse and Sort: Pour the dried black eyed peas onto a baking sheet or counter. Carefully sort through them, removing any small stones, debris, or shriveled peas. This step is essential to ensure a pleasant eating experience. Rinse the clean peas thoroughly under cool running water.
2. Quick Soak Method (Recommended): Place the rinsed peas in a 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. Then, remove the pot from the heat, cover it tightly, and let the peas stand for 1 hour. This quick-soak method dramatically cuts down the total cooking time and promotes even cooking. Drain the peas completely before moving to the next step.
3. Note on Skipping the Soak: If you must skip the soaking process, be prepared to increase the total cooking time by 30 to 45 minutes. You will also need to monitor the liquid levels more closely, as you will likely need the full 8 cups of broth, perhaps more, to keep the unsoaked peas submerged during the longer cook time.

Step 2: Building the Flavor Base (The Holy Trinity)

This stage is where the magic happens and where the flavor profile for the Creamy Southern Black Eyed Peas is established. Do not rush the sautéing.

1. 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 (the flavor gold) in the pot.
2. Sauté the Vegetables: Add 1 tablespoon of the unsalted butter to the rendered fat. Once melted, add the diced yellow onion, celery, and green bell pepper (if using). Cook these vegetables, stirring often, for a full 8 to 10 minutes until they are very soft, sweet, and translucent. Softening the vegetables deeply caramelizes their sugars and releases massive flavor into the cooking fat.
3. Add Aromatics: Push the cooked vegetables aside slightly, then add the minced garlic, dried thyme, and red pepper flakes (if using) into the small pool of fat. Sauté for just 1 minute until the garlic is fragrant watch carefully to avoid burning! Stir all the ingredients together thoroughly.

Step 3: Simmering and Cooking the Peas (Low and Slow)

The low-and-slow method is crucial for developing both flavor and the creamy texture inherent in superior Creamy Southern Black Eyed Peas.

1. Combine Ingredients: Add the drained, soaked peas, the smoked ham hock (if using), and the bay leaf to the pot, stirring gently to combine them with the flavorful vegetable base.
2. Add Liquid: Pour in the initial 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 ensure the peas are fully 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. The peas should barely bubble.
4. Cook Slow and Low: Cover the pot partially with a lid (allowing some steam to escape). Simmer gently for 1.5 to 2 hours (or longer if unsoaked), or until the peas are truly tender and easily mashable with a fork. Check the peas every 30 minutes, stirring gently from the bottom to prevent sticking, and adding more hot water or broth as needed to keep the peas submerged and moist.
5. Achieving Creaminess: This is the key moment for developing the pot liquor. 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 action releases the starch, which is the mechanism for creating a thick, creamy texture naturally. Repeat this process 3 or 4 times, focusing on a different section of the pot each time.

Step 4: Finishing and Seasoning (The Perfect Pot Liquor)

Final adjustments ensure the Creamy Southern Black Eyed Peas reach their full flavor potential.

1. Remove Aromatics: Once the peas are tender and the broth has visibly thickened, remove and discard the bay leaf. Remove the ham hock. If using a ham hock, you can shred any usable meat and return it to the pot for added substance and flavor.
2. Add Finishing Fat: Stir in the remaining 1 tablespoon of unsalted butter. Now, stir in the heavy cream (if using). The heavy cream adds a luxurious richness and smooth finish, transforming the pot liquor into a velvety sauce.
3. 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 legumes need significant seasoning to taste their best. Adjust pepper or red pepper flakes as desired.
4. Serve: Let the peas rest off the heat for 10 to 15 minutes before serving. This rest period is vital, as the peas will continue to absorb liquid and the pot liquor will thicken slightly, settling into that perfect creamy consistency. Garnish with the reserved cooked bacon pieces, if desired, and serve alongside cornbread or your favorite Southern sides. For a complementary side dish, you might want to try this recipe for Creamy Dreamy Pimento Cheese.

Tips, Variations, and Troubleshooting for Creamy Southern Black Eyed Peas

Even though this recipe is straightforward, there are a few tips and variations that can help you customize your dish or solve common cooking issues, ensuring every batch of Creamy Southern Black Eyed Peas is perfect.

Ingredient Alternatives and Dietary Variations

• Vegan/Vegetarian Creamy Southern Black Eyed Peas: To achieve a robust smoky flavor without meat, replace the ham hock/bacon with 2 tablespoons of olive oil. Use vegetable broth instead of chicken broth. Crucially, add 1/2 teaspoon of liquid smoke during Step 2 (Building the Flavor Base) to replicate the smoky essence. You can also incorporate smoked paprika for color and flavor depth.
• Broth Substitution: If you don’t have chicken broth, beef broth or vegetable broth works, but adjust seasoning accordingly. If using water, ensure you add an extra bouillon cube or equivalent seasoning product (like Better Than Bouillon) to prevent the flavor from falling flat.
• Spice Level: If you prefer more heat, increase the red pepper flakes to 1/2 teaspoon or add a few dashes of hot sauce (like Texas Pete or Tabasco) during the finishing stage.
• Adding Vegetables: For a heartier meal, stir in 1 cup of finely chopped smoked turkey or cubed ham during the last 20 minutes of cooking.
• Gluten-Free: This recipe is naturally gluten-free! Just ensure your chicken broth is certified gluten-free, though most quality broths are.

Avoiding Common Mistakes and Troubleshooting

The most frequent problems encountered when making black eyed peas are either tough skins or a thin, watery broth. Here is how to avoid them when making Creamy Southern Black Eyed Peas:

1. Tough Peas (Hard Skins):

• Culprit: Usually adding salt or acid (like vinegar or tomatoes) too early in the cooking process. Salt draws moisture out, preventing the peas from hydrating properly.
• Solution: Always wait until the peas are completely tender before adding the majority of the salt. If your peas still feel hard after 2 hours, it likely means they are old. Simply keep simmering, checking the liquid level, until they are soft.

2. Watery Pot Liquor:

• Culprit: Not cooking them long enough, or cooking too quickly at a rolling boil, which causes the liquid to reduce too fast without releasing enough starch.
• Solution: Ensure you maintain a very low, gentle simmer. If the broth is thin at the end, aggressively mash 1/4 to 1/3 of the peas against the pot wall to release more starch. If necessary, you can also uncover the pot and simmer on low for an extra 15–20 minutes to allow for more reduction. The final addition of butter and heavy cream is also key to transforming the texture into true Creamy Southern Black Eyed Peas.

3. Peas Sticking to the Bottom:

• Culprit: The heat is too high, or you aren’t stirring occasionally.
• Solution: Use a heavy-bottomed pot and stir gently every 30 minutes, ensuring you scrape the bottom. If scorching happens, carefully transfer the peas and liquid to a clean pot, leaving the scorched layer behind.

Taking the time to build the base flavor and then practicing patience during the simmer will ensure you consistently produce the best Creamy Southern Black Eyed Peas.

Nutritional Values and Health Benefits of Creamy Southern Black Eyed Peas

While this recipe focuses on maximizing richness and flavor through the use of butter, smoked meat, and optional heavy cream, the star ingredient the black eyed pea offers significant health benefits, making this dish a nutrient-dense choice. Understanding the breakdown helps appreciate the heartiness of these Creamy Southern Black Eyed Peas.

A Nutritional Snapshot (Approximate Values per Serving)

A serving (about 1 cup) of these hearty peas, including the rich pot liquor and savory meat additions, generally provides:

• Calories: Approximately 300–350 kcal (Varies based on fat content from meat and heavy cream).
• Protein: 15–20 grams.
• Fiber: 8–10 grams (About one-third of the recommended daily intake).
• Fat: 10–15 grams (Primarily from the rendered meat fat, butter, and cream).
• Carbohydrates: 40–45 grams (Complex carbohydrates that provide sustained energy).

The Power of Black Eyed Peas

Black eyed peas belong to the group of foods known as pulses, which are celebrated worldwide for their impressive nutritional profile:

1. High in Dietary Fiber: The massive fiber content is one of the biggest benefits. This includes both soluble and insoluble fiber. Soluble fiber helps regulate blood sugar levels and can contribute to lower cholesterol, while insoluble fiber promotes healthy digestion. The fact that this fiber is naturally contained within such a flavorful delivery system (the Creamy Southern Black Eyed Peas) makes it an easy and enjoyable addition to your diet.

2. Excellent Source of Plant-Based Protein: For those looking to reduce meat consumption or needing a satisfying, budget-friendly protein, black eyed peas deliver. The high protein content, combined with the complex carbohydrates, ensures long-lasting satiety, making these peas a fantastic main dish when served alongside grains like rice.

3. Rich in Micronutrients: Black eyed peas are packed with essential vitamins and minerals. They are particularly known for being high in Folate (Vitamin B9), which is crucial for cell growth and metabolism. They are also a good source of Iron, Potassium, and Magnesium. The inclusion of the vegetable base (onion, celery, bell pepper) further boosts the antioxidant and vitamin content, making the entire dish a highly nutritious option.

Addressing the Fat Content for Flavor

While the addition of smoked meat, butter, and heavy cream contributes to the caloric and fat content, these are also the components responsible for the signature, deep flavor and luxurious texture of truly Creamy Southern Black Eyed Peas. This is a dish where fat equals flavor and comfort. If you are aiming to reduce the fat profile, you can easily omit the heavy cream and use only 1 tablespoon of butter, while still relying on the mashed peas for creaminess. However, for a traditional, celebratory preparation, these fats are what make the dish transcend from simple side to memorable meal. When served in moderation alongside lighter elements, these peas contribute significant nutrients and a whole lot of deliciousness.

To balance out a meal featuring these rich Creamy Southern Black Eyed Peas, consider pairing them with a simple, refreshing salad, or perhaps a vegetable-forward dish like Jiffy Corn Casserole, another classic Southern comfort food.

FAQs About Creamy Southern Black Eyed Peas

Conclusion: Your New Favorite Creamy Southern Black Eyed Peas Recipe

You have now unlocked the secrets to creating truly exceptional Creamy Southern Black Eyed Peas. This recipe is a beautiful blend of traditional Southern wisdom and strategic culinary techniques, resulting in a dish that is far superior to standard preparations. We’ve focused intensely on the critical steps: building a profound smoky flavor base by rendering meat and sautéing the holy trinity, practicing patience during the low-and-slow simmer, and, most importantly, utilizing the natural starches through gentle mashing to achieve that coveted, velvety pot liquor.

Whether you are adhering to the time-honored New Year’s tradition, seeking a hearty weeknight meal, or simply craving the authentic taste of slow-cooked comfort food, these Creamy Southern Black Eyed Peas deliver on every promise. The depth provided by the ham hock, the freshness from the aromatics, and the ultimate richness from the final touch of butter and cream create a profile that is complex, nourishing, and deeply satisfying.

Don’t be afraid to make this recipe your own adjust the spice, use smoked turkey instead of ham hock, or embrace the full vegetarian variation. The core methodology, however, remains consistent: slow cooking equals maximum flavor. Once you taste the difference that careful preparation makes, you’ll never go back to dry or bland peas again.

We encourage you to share your own experiences and photos of your creamy creation in the comments below! Did you use bacon or ham hock? Did you opt for the heavy cream finish? Your feedback helps this culinary community grow. If you enjoyed this savory Southern staple, you might also be delighted by another classic comfort dessert, such as this rich and decadent Classic Chocolate Silk Pie Recipe, to complete your meal. Happy cooking, and may your pot liquor always be creamy!

Creamy Southern Black Eyed Peas with Smoked Ham Hock

A rich and velvety take on the classic Southern dish, featuring smoked ham hock or bacon, a savory base of Trinity vegetables, and a creamy finish that results in the ultimate satisfying comfort food.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Servings: 8 servings

Course: Main Course, Side Dish

Cuisine: American, Southern

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

For the Peas & Cream Base

• 1 pound Black Eyed Peas dried
• 6 to 8 cups low-sodium Chicken Broth (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 freshly ground Black Pepper

For the Flavor Base (The Trinity)

• 4 ounces Smoked Ham Hock, or quality Bacon or 3 thick slices quality Bacon, cut into lardons
• 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)

Equipment

• Large Stock Pot or Dutch Oven
• Slotted spoon
• Baking Sheet (for sorting)

Method

 

Step 1: Preparing and Soaking the Peas

1. 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.
2. 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. (Note: If you skip soaking, increase cooking time by 30-45 minutes and use more broth.)

Step 2: Building the Flavor Base

1. 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.
2. 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.
3. 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

1. Combine Ingredients: Add the drained, soaked peas, the smoked ham hock (if using), and the bay leaf to the pot.
2. Add Liquid and Simmer: 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. Bring the liquid to a rolling boil over high heat, then immediately reduce the heat to the lowest setting to maintain a very gentle simmer.
3. Cook Slow and Low: Cover the pot partially with a lid (allowing some steam to escape). 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.
4. Achieve 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 starch and is the key to creating a thick, creamy texture.

Step 4: Finishing and Seasoning

1. 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, shred any usable meat and return it to the pot.
2. Finish and Season: Stir in the remaining 1 tablespoon of unsalted butter and the heavy cream (if using). Taste the peas and the liquid. Add the initial 1 teaspoon of Kosher salt and 1/2 teaspoon of black pepper, adjusting seasoning until the flavors are bright.
3. 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 applicable).

Notes

For the richest flavor, always use the ham hock, as it provides a deep, smoky undertone that defines Southern cooking. If the peas become too thick during cooking, simply stir in 1/4 cup of hot water or broth at a time until the desired consistency is achieved.