Creamy Southern Black Eyed Peas: The Ultimate Soul Food Recipe for Comfort and Luck

There are few dishes in the Southern culinary lexicon that carry as much weight, tradition, and pure comfort as a pot of slow-simmered black eyed peas. More than just a New Year’s tradition promising good fortune, this dish is a year-round staple of soul-soothing flavor. But we’re not talking about thin, watery peas here. We are diving deep into the secrets of creating the perfect batch: truly Creamy Southern Black Eyed Peas.

This recipe transforms humble dried peas into a velvety, savory experience. The key lies in the long, low simmer, the essential smoked meat (the glorious ham hock or savory bacon), and a final, magical touch of heavy cream and butter that elevates the broth from a simple liquid into a thick, luxurious sauce. If you’ve ever felt your homemade black eyed peas were lacking that specific, rich depth found in the best Southern kitchens, your search ends now. We cover everything from the importance of the soak to the essential aromatics that build the flavor base for these exquisite Creamy Southern Black Eyed Peas.

Get ready to embrace the warmth of Southern cooking. This guide is comprehensive, focusing not just on the steps, but on the techniques that guarantee success. Whether you are cooking for a New Year’s gathering, Sunday dinner, or simply seeking the ultimate comfort food, these Creamy Southern Black Eyed Peas will become your signature dish. We promise a result that is rich, smoky, deeply savory, and undeniably creamy a true masterpiece of Southern culinary art.

Why You’ll Fall in Love with These Creamy Southern Black Eyed Peas

When you seek authentic Southern comfort food, you are looking for dishes that tell a story, dishes that are built on time, tradition, and profound flavor layering. These Creamy Southern Black Eyed Peas check every single box, offering a culinary experience far superior to standard legume preparations. The magic happens when the structure of the pea begins to break down, releasing starch that naturally thickens the liquid, which is then amplified by the richness of the dairy.

The first major reason to love this recipe is the unparalleled depth of flavor. Unlike vegetarian versions, this recipe utilizes a smoked ham hock or thick-cut bacon. The collagen and fat rendered from the smoked meat infuse the broth with a savory, smoky baseline that permeates every pea. This isn’t just a seasoning; it’s an essential part of the structural flavor profile. The slow cooking process allows the ham hock to completely dissolve its smoky essence into the liquid, creating a rich pot liquor (the cooking liquid) that is spoon-licking good.

Secondly, the texture is sublime. The defining characteristic of truly great black eyed peas is not just that they are tender, but that they are creamy. We achieve this perfect texture in two stages. Stage one involves the low and slow simmer, which ensures the peas cook evenly until they are fork-tender and beginning to naturally disintegrate. Stage two, the finishing move, incorporates heavy cream and butter. This step transforms the pot liquor from savory broth into a velvety, glossy sauce that coats the peas perfectly. This is what separates simple black eyed peas from the ultimate batch of Creamy Southern Black Eyed Peas.

Finally, there is the beautiful simplicity of the ingredients. Despite the complex flavor, the recipe relies on pantry staples: onions, celery, garlic, thyme, and good quality broth. These “holy trinity” vegetables, sautéed in the ham hock or bacon fat, create the aromatic foundation necessary for authentic Southern cooking. This simple, affordable combination delivers sophisticated taste with minimal effort once the initial prep is done.

This dish is an anchor of Southern cuisine, beloved for its comforting warmth and filling nature. Serving a bowl of these Creamy Southern Black Eyed Peas is not just serving a meal; it is sharing a piece of tradition. It pairs perfectly with cornbread (a necessary vehicle for soaking up the luxurious pot liquor) and collard greens, completing the classic Southern plate. Embrace the process; the hours spent simmering are an investment in flavor that pays off tenfold.

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

If you have historically relegated black eyed peas to a once-a-year occurrence on New Year’s Day, you are missing out on one of the most versatile and nourishing comfort foods available. Trying this specific recipe is crucial because it resolves the common pitfalls associated with cooking dried peas namely, a lack of flavor or a watery texture. This comprehensive guide ensures the resulting dish is rich, deep, and perfectly creamy every time.

One compelling reason to immediately integrate these Creamy Southern Black Eyed Peas into your rotation is their exceptional nutritional profile combined with their affordability. Legumes are a powerhouse of plant-based protein and dietary fiber, making them an excellent choice for budget-conscious, healthy eating. A generous serving provides sustained energy and supports digestive health. Furthermore, using inexpensive components like a ham hock maximizes flavor without breaking the bank, transforming humble ingredients into a gourmet experience.

Another strong incentive is the sheer versatility of the dish. While it is robust enough to serve as a complete meal alongside a slice of crisp homemade Paella or hearty skillet bread, these Creamy Southern Black Eyed Peas also function as a phenomenal side dish. They complement roasted meats, fried chicken, or even grilled fish beautifully. Cooking a large batch means you have delicious, nourishing leftovers that keep well and reheat even better, often tasting more complex the next day as the flavors continue to marry.

The methodology of this recipe is straightforward, designed for the home cook seeking authentic results. We emphasize the crucial step of pre-soaking and the gentle simmer, which are non-negotiable for achieving that luxurious, creamy consistency. Many traditional recipes skip the final addition of dairy, relying solely on starches. However, the heavy cream and butter are the secret weapons that guarantee the ultimate texture, making these the creamiest peas you will ever prepare.

Finally, mastering this classic ensures you have a reliable, crowd-pleasing dish for any gathering. Whether it’s a family reunion or a casual weekend dinner, the comforting aroma and deeply savory taste of these Creamy Southern Black Eyed Peas draw everyone to the table. Embrace the slow cooking process; it’s a meditative practice that rewards you with truly soul-satisfying food. This recipe is a commitment to quality flavor, guaranteed to make you a star in your own kitchen.

Ingredients and Necessary Utensils for Perfect Creamy Southern Black Eyed Peas

Success in Southern cooking, especially with legumes, hinges on ingredient quality and the right tools. When preparing Creamy Southern Black Eyed Peas, we need to focus on ingredients that build flavor layers and equipment that facilitates the slow, even cooking process required for that signature creamy texture. Remember, the quality of your liquid (broth) and your meat choice are crucial, as they define the ‘pot liquor’.

Essential Ingredients List

Achieving the rich, savory depth of this dish requires specific quantities and careful selection of components. We use a combination of fresh aromatics, quality dried goods, and essential fats to ensure maximum flavor integration. The addition of heavy cream at the end is non-negotiable for the truly luxurious finish of these Creamy Southern Black Eyed Peas.

• Dried Black Eyed Peas (1 pound): Must be sorted and thoroughly rinsed. Sorting ensures no small stones or debris remain. Soaking is mandatory for even cooking and reduced gas.
• Broth (8 cups): Use low sodium chicken or vegetable broth. While water can be used, broth provides immediate flavor depth, acting as the foundation for the ‘pot liquor’. You may need an extra cup or two during the simmer if the liquid reduces too quickly.
• Smoked Meat (Choose One):
  • 1 large smoked ham hock (about 1 pound): This is the traditional choice, offering deep, robust smoky flavor and collagen for a naturally thick broth.
  • OR 6 ounces of thick-cut bacon, diced: Provides excellent rendered fat for sautéing the vegetables and crispy bits for garnish.
• Fat (1 tablespoon): Olive oil or reserved bacon fat. If using a ham hock, olive oil or butter is necessary for the initial sauté. If using bacon, the rendered fat is ideal.
• Aromatics:
  • 1 large yellow onion, finely diced: The base sweetness and savory foundation.
  • 2 celery stalks, finely diced: A crucial part of the Southern holy trinity, providing essential vegetal notes.
  • 4 cloves garlic, minced: Adds warmth and pungent depth.
• Spices and Seasoning:
  • 1 bay leaf: Essential for a subtle herbaceous background; must be removed before serving.
  • 1 teaspoon dried thyme: Classic Southern seasoning that pairs perfectly with smoked meats and legumes.
  • 1/2 teaspoon cayenne pepper or red pepper flakes (optional): For a gentle kick of Southern heat. Adjust according to preference.
  • Salt and freshly ground black pepper: Essential for balancing the smokiness and richness. Always taste and adjust at the end.
• Finishing Agents (The Creaminess Secret):
  • 1/2 cup heavy cream: The primary agent for achieving the Creamy Southern Black Eyed Peas texture. Evaporated milk can be substituted for a lighter touch, but heavy cream yields the best results.
  • 2 tablespoons unsalted butter: Adds richness, gloss, and further complexity to the final sauce.

Recommended Tools and Utensils

The best Creamy Southern Black Eyed Peas are often made in equipment that retains and distributes heat evenly. A heavy pot is your greatest ally in preventing scorching during the long simmer.

Key Kitchen Equipment:

• Large, Heavy-Bottomed Pot or Dutch Oven (6-8 quarts): This is arguably the most important piece of equipment. Cast iron or a thick stainless steel pot ensures even heat distribution, preventing the peas from burning on the bottom while the top remains uncooked.
• Fine Mesh Sieve/Colander: Necessary for rinsing and draining the peas after sorting and soaking.
• Large Bowl: Used for soaking the dried peas, a critical step for preparing the Creamy Southern Black Eyed Peas.
• Sharp Knife and Cutting Board: Required for finely dicing the onion, celery, and bacon (if using). Consistency in dice size ensures the aromatics cook evenly.
• Slotted Spoon: Essential for removing the crispy bacon (if used) and for extracting the ham hock and bay leaf once the cooking is complete.
• Wooden Spoon or Heatproof Spatula: Ideal for stirring, as metal spoons can sometimes break up the tender peas too much during the final stages.
• Measuring Cups and Spoons: For accurately portioning the broth, cream, and spices. Precision helps ensure the perfect balance of flavor and thickness.

By selecting these quality ingredients and utilizing the proper heavy cookware, you set the stage for a flawless batch of Creamy Southern Black Eyed Peas. The investment in good broth and the commitment to using a ham hock will result in a dish that far surpasses any standard recipe.

Detailed Recipe Steps: Achieving the Signature Creamy Texture

The preparation of Creamy Southern Black Eyed Peas is a labor of love, requiring patience and a commitment to the low and slow method. The following steps detail how to build flavor depth from the ground up and how to execute the simmer and finishing touches that guarantee a perfectly creamy result.

Part One: Preparing the Peas and Aromatics (Flavor Base)

1. Rinse and Soak the Peas

This is a foundational step that cannot be skipped. Soaking ensures the peas hydrate fully and cook evenly, preventing the centers from remaining hard while the outsides turn to mush. Properly hydrated peas are essential for the final creamy texture.

• Place the 1 pound of dried black eyed peas in a large bowl.
• Cover them generously with cold water. Allow them to soak for at least 4 hours, or ideally, overnight.
• If time is limited, use the quick soak method: bring the peas and water to a boil for 2 minutes, then remove from heat, cover, and let stand for 1 hour.
• Drain and rinse the soaked peas thoroughly before proceeding. This removes any residual starches that can make the broth murky.

2. Render the Meat and Sauté the Vegetables

The flavor of the dish relies entirely on developing the flavor base using the fat and aromatics. This stage sets the tone for the entire pot of Creamy Southern Black Eyed Peas.

• In your large Dutch oven or heavy-bottomed pot, heat the olive oil or reserved bacon fat over medium heat.
• If using bacon: Add the diced bacon and cook until the pieces are crispy. Remove the bacon with a slotted spoon and set aside. Reserve 1 tablespoon of the fat (liquid gold!) in the pot.
• If using ham hock: Simply use 1 tablespoon of olive oil or butter to start the sauté.
• Add the diced yellow onion and celery to the pot. Sauté over medium-low heat for 6 to 8 minutes. Stir frequently until the vegetables are softened and translucent, ensuring they don’t brown. This process sweetens the vegetables.

3. Add Garlic and Spices

Garlic and dried spices require minimal cook time to release their essential oils and fragrance.

• Stir in the minced garlic, dried thyme, and the optional cayenne pepper or red pepper flakes.
• Cook for just 1 minute. Be extremely careful not to burn the garlic, as burnt garlic turns bitter and ruins the entire flavor profile of the Creamy Southern Black Eyed Peas.

Part Two: Slow Simmering and Achieving Creaminess

4. Combine Ingredients and Start the Simmer

The goal now is to introduce the liquid and the smoked meat to begin the long extraction process, creating that savory ‘pot liquor’.

• Place the rinsed, drained black eyed peas into the pot along with the cooked aromatics.
• If using the ham hock, add it now.
• Pour in the 8 cups of low-sodium broth and add the bay leaf. The liquid should cover the peas by at least 1 inch; add more water or broth if necessary.
• Increase the heat to high and bring the mixture to a rapid boil.
• Immediately reduce the heat to the lowest setting needed to maintain a very gentle simmer. The liquid should barely bubble. A gentle simmer is key to preventing the peas from breaking apart prematurely and sticking to the bottom of the pot.

5. The Crucial Slow Cook

This is where the magic happens. A long, slow simmer is required for the starch to naturally release and the ham hock to soften completely.

• Cover the pot loosely and allow the peas to simmer slowly for 1 to 1.5 hours.
• Stir very gently every 20–30 minutes, scraping the bottom of the pot to prevent sticking. If the liquid level dips below the peas, add a small amount of hot broth or water to keep them submerged.
• The peas are done when they are extremely tender and creamy. You will notice that some peas have naturally broken down this is exactly what contributes to the thickness and creaminess of the broth. You can gently mash a few against the side of the pot to aid the thickening process, similar to the technique used when making Tortilla de Patatas where care is needed with the delicate ingredients.

6. Meat Preparation and Finishing the Dish

Once the peas have achieved their tenderness, it’s time to prepare the meat and introduce the creamy elements.

• Once the peas are tender, remove the ham hock and the bay leaf from the pot. Discard the bay leaf.
• Allow the ham hock to cool slightly, then shred the meat from the bone, discarding the skin, fat, and bone.
• Return the shredded meat (and the reserved crispy bacon, if used) back into the pot.
• The Secret Creamy Finish: 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. This final simmer allows the liquid to reduce slightly, intensifies the flavor, and ensures the cream fully incorporates, achieving the signature texture of Creamy Southern Black Eyed Peas.

7. Season and Serve

• Taste the black eyed peas. Since the ham hock and broth contribute significant salt, you should only need to adjust the seasoning now. Add salt and freshly ground black pepper to taste.
• Serve hot, ensuring every bowl gets a generous helping of that rich, creamy pot liquor. These Creamy Southern Black Eyed Peas are best served with a generous side of cornbread.

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

Even though the recipe is detailed, having a repertoire of tips and knowing how to adjust the dish for dietary needs or personal preferences ensures success every time. These black eyed peas are flexible, but there are a few common pitfalls to avoid to guarantee that luxurious, creamy texture.

Ingredient Alternatives and Dietary Variations

While the traditional recipe leans heavily on smoked pork and dairy for its richness, these Creamy Southern Black Eyed Peas can be adapted without sacrificing flavor, especially the savory depth.

1. Vegan and Vegetarian Creamy Black Eyed Peas

To make a delicious plant-based version, you must replace the smoky flavor and the creaminess agents:

• Smoky Flavor Substitute: Omit the ham hock/bacon. Instead, use 2 teaspoons of liquid smoke added directly to the broth, or use smoked paprika (2-3 teaspoons) added with the thyme. You can also use smoked turkey sausage, finely diced, cooked first in olive oil.
• Broth: Use high-quality vegetable broth.
• Creaminess Substitute: Replace heavy cream with 1/2 cup of full-fat coconut milk (canned, not refrigerated beverage) or a high-quality, unsweetened cashew cream. The butter can be swapped for a plant-based butter substitute.
• Thickening: If the vegan broth seems too thin, remove 1 cup of the cooked peas, mash them aggressively, and return them to the pot before adding the cream substitute.

2. Other Meat Substitutions

If ham hocks are unavailable, or if you prefer a leaner meat, consider these options:

• Smoked Turkey: Use smoked turkey wings or drumsticks instead of pork. They provide excellent flavor and less fat. Remove the meat and shred it back into the pot, just as you would the ham hock.
• Salt Pork: If you need richness but not the intensity of a ham hock, salt pork or streak o’ lean can be used. Rinse heavily before cooking to remove excess surface salt.

3. Dairy-Free Creamy Southern Black Eyed Peas

If you prefer to avoid dairy but still want the creaminess, the secret is manipulating the starch in the peas. Ensure the peas are simmered gently until very soft. Once cooked, remove 1 to 2 cups of the peas and the liquid. Puree this mixture completely with an immersion blender, then return it to the pot. This creates a natural, starchy creaminess without any added dairy.

Troubleshooting Common Mistakes

Cooking dried beans or peas sometimes presents challenges, but most issues can be easily remedied, ensuring your Creamy Southern Black Eyed Peas turn out perfect.

Problem: The peas are still hard after 1.5 hours.

• Cause: Either the peas weren’t soaked long enough, or the cooking temperature was too high. Vigorous boiling prevents legumes from softening.
• Solution: Continue simmering, covered, checking every 15 minutes. Ensure the temperature is very low. If they are still resisting softening after 2 hours, this may indicate very old peas; add a pinch of baking soda (no more than 1/4 teaspoon) to the pot, which softens the cell walls, but be aware this can affect flavor slightly.

Problem: The broth is too watery.

• Cause: Too much liquid was added initially, or the final uncovered simmer was too short.
• Solution: Remove the lid completely, increase the heat slightly (to a medium simmer, stirring constantly), and allow the liquid to reduce naturally. Alternatively, ladle out about 1/2 cup of liquid, puree it with 1/4 cup of the cooked peas, and stir the slurry back in. The addition of heavy cream and butter in the final stage is designed specifically to prevent this issue.

Problem: The peas are mushy and broken.

• Cause: Over-stirring, or boiling too vigorously.
• Solution: There is no remedy for overcooked mushy peas, but you can salvage the texture by treating it like a pureed soup or thick stew. Ensure future batches are only stirred gently and maintain the lowest possible simmer. Just as with handling delicate ingredients when making Churros, gentleness is key.

For more comfort food inspiration and visual guides on preparing classic dishes, you can find a variety of recipes and step-by-step videos on my Pinterest account: Noelia Recipes Blog.

Nutritional Values and Health Benefits of Creamy Southern Black Eyed Peas

While the inclusion of smoked meat, heavy cream, and butter certainly pushes these Creamy Southern Black Eyed Peas into the realm of rich comfort food, black eyed peas themselves are a nutritional powerhouse. Understanding the health benefits associated with the primary ingredients allows you to enjoy this flavorful dish knowing you are fueling your body with quality nutrients.

Estimated Nutritional Profile (Per Serving, based on 8 servings)

Note: Nutritional values are highly variable depending on the exact amount of smoked meat and the fat content of the broth and cream used. This provides a general estimate for the richness of this specific recipe:

Health Benefits of Black Eyed Peas

Black eyed peas (Vigna unguiculata) are a type of cowpea known for their robust nutritional density. Incorporating them regularly into your diet, especially in a delicious form like these Creamy Southern Black Eyed Peas, offers several significant health advantages:

1. Excellent Source of Fiber

One of the most impressive aspects of black eyed peas is their fiber content. A single serving can provide well over half the recommended daily intake. This fiber is crucial for several reasons:

• Digestive Health: Fiber promotes regular bowel movements and helps prevent constipation.
• Blood Sugar Regulation: High fiber helps slow the absorption of sugar into the bloodstream, making black eyed peas a beneficial food for managing blood glucose levels.
• Satiety: Fiber adds bulk to the meal, helping you feel fuller for longer, which can aid in weight management.

2. High in Essential Micronutrients

Black eyed peas are packed with vitamins and minerals vital for cellular function:

• Folate (Vitamin B9): They are exceptionally high in folate, essential for DNA synthesis and repair. Folate is particularly important during periods of rapid growth, such as pregnancy.
• Iron: Legumes are a good source of non-heme iron, necessary for oxygen transport in the blood. Pairing the peas with a source of Vitamin C (like a side salad or a dash of hot sauce) significantly increases iron absorption.
• Potassium and Magnesium: These minerals support heart health by helping to regulate blood pressure and muscle function.

3. A Powerful Source of Protein

For those reducing meat intake, or simply seeking varied protein sources, black eyed peas offer substantial plant-based protein. This protein, combined with the complex carbohydrates, makes the dish incredibly satisfying and helps in muscle maintenance and repair. When combined with the protein from the ham hock or bacon, these Creamy Southern Black Eyed Peas offer a complete, protein-rich meal.

4. Low Glycemic Index (GI)

Despite their starch content, black eyed peas have a relatively low GI, meaning they cause a slower and more gradual rise in blood sugar compared to high-GI carbohydrates. This is another reason they are considered a heart-healthy and sustaining food choice.

By using low-sodium broth and balancing the rich finishing agents (cream and butter) with the inherent benefits of the legumes, this recipe for Creamy Southern Black Eyed Peas provides both phenomenal taste and substantial nutritional value, making it a worthy addition to your healthy cooking routine.

FAQ: Common Questions About Creamy Southern Black Eyed Peas

We’ve gathered the most frequently asked questions about preparing and serving this soulful dish. Getting the technique right is simple when you address these key points.

Conclusion: The Defining Flavor of Creamy Southern Black Eyed Peas

Mastering a dish like Creamy Southern Black Eyed Peas is a rewarding culinary achievement. This recipe moves beyond the standard, thin legume stew and delivers a dish rich in texture, history, and unparalleled savory depth. By following the meticulous steps from the essential overnight soak to the foundational sauté of the aromatics in smoky fat you ensure every bite is deeply satisfying.

The true genius of this recipe lies in the slow commitment to the simmer. It is this extended, low-temperature cooking that allows the black eyed peas to achieve maximum tenderness while releasing the starches necessary to create a natural thickness. That, combined with the critical final addition of heavy cream and butter, elevates the pot liquor into a velvety, creamy sauce that defines the dish. The ham hock provides the anchor, a deep, pervasive smokiness that speaks directly to the soul food tradition.

Whether you are serving these Creamy Southern Black Eyed Peas on New Year’s Day for luck and prosperity, or as a hearty, economical main course for a weekday dinner, they represent the best of Southern cuisine: simple ingredients transformed by patience and technique into something extraordinary. This recipe is robust, freezer-friendly, and universally comforting, easily earning its place as a staple in your kitchen. Pair it with a fresh, crispy Spanish-inspired meal like Fabada Asturiana to experience true culinary contrast.

We encourage you to set aside the time this weekend to try this definitive recipe. Experience the difference that the careful inclusion of cream and butter makes, transforming an everyday legume dish into the ultimate Creamy Southern Black Eyed Peas. We’d love to hear about your experience! Share your photos and comments below did you use bacon or a ham hock? Did you add extra cayenne for heat? Embrace the warmth, the tradition, and the incredible flavor of this Southern classic.

Creamy Southern Style Black Eyed Peas (The Ultimate Comfort Dish)

A rich, comforting, and deeply flavorful traditional Southern dish where slow-simmered black eyed peas are cooked down with smoky meat and finished with heavy cream and butter for ultimate richness and a creamy texture.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 6 servings

Course: Main Course, Side Dish

Cuisine: American, Southern

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

Peas & Foundation

• 1 pound dried black eyed peas sorted and rinsed
• 8 cups low sodium chicken or vegetable broth

Smoky Flavor & Aromatics

• 1 large smoked ham hock (about 1 pound) OR 6 ounces of thick-cut bacon, diced
• 1 tablespoon olive oil or reserved bacon fat
• 1 large yellow onion finely diced
• 2 celery stalks finely diced
• 4 cloves garlic minced
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper or red pepper flakes optional, for heat

Finishing Ingredients

• 1/2 cup heavy cream (or evaporated milk, for a lighter creaminess)
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper to taste

Equipment

• Large Dutch Oven or Heavy-Bottomed Pot
• Mixing bowl
• Slotted spoon

Method

 

Part One: Preparing the Peas and Aromatics

1. Rinse 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 the peas and water to a boil for 2 minutes, then 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 the pieces are 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: Increase the heat to high and 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, creamy, and some have broken down naturally, which contributes to the thickness of 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 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, stirring occasionally, allowing the liquid to reduce slightly and the cream to fully incorporate, thickening the sauce further.
5. Season and Serve: Taste the black eyed peas and adjust the seasoning with salt and freshly ground black pepper as needed. Serve hot, traditionally alongside rice, collard greens, or cornbread.

Notes

For the richest flavor, using a smoked ham hock is highly recommended. The peas must be cooked gently and slowly; rapid boiling will cause the skins to toughen. If the peas become too thick during simmering, add a splash more broth or water until the desired consistency is reached.