Creole Black-eyed Peas Recipe

Introduction

Creole Black-eyed Peas are a flavorful, hearty dish perfect for comforting meals. Combining tender peas with aromatic vegetables and a smoky, spicy kick, this recipe brings a taste of Southern charm to your table. Serve it over rice for a filling and satisfying experience.

Ingredients

• 1 large onion (chopped)
• 1 green bell pepper (chopped)
• 1 rib celery (chopped)
• 3 cloves garlic (minced)
• 2 cups dried black-eyed peas (picked over and rinsed)
• 5 cups water
• 15 ounces canned diced tomatoes
• 1 tablespoon hot sauce (or to taste)
• 1 teaspoon dried oregano
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1/8 teaspoon cayenne (or more to taste)
• 1/2 teaspoon Liquid Smoke flavoring (or smoked salt to taste)
• cooked rice (to serve)

Instructions

1. Step 1: Heat a large pressure cooker over high heat (use the Sauté button on the Instant Pot). Add the chopped onion and sauté until it begins to brown. Then add the bell pepper, celery, and minced garlic, cooking for another 2 minutes. Add a tablespoon or two of water if needed to prevent sticking.
2. Step 2: Add the black-eyed peas and 5 cups of water, stirring well and scraping the bottom to remove any burned bits. Seal the pressure cooker and bring to high pressure. Cook at high pressure for 10 minutes (use the Manual button on the Instant Pot and set to 10 minutes). Remove from heat and allow pressure to release naturally.
3. Step 3: Once the pressure has released, open the cooker and add diced tomatoes, hot sauce, oregano, salt, black pepper, and cayenne. Return to heat and simmer for 15 to 30 minutes until the peas are soft and the mixture thickens. Stir occasionally to prevent sticking.
4. Step 4: Add the Liquid Smoke flavoring and cook for another 5 minutes. Serve the black-eyed peas hot over cooked rice with more hot sauce available at the table.
5. Step 5 (No Pressure Cooker Option): Soak peas overnight in cold water, then drain. Sauté vegetables as described, add peas and all ingredients except Liquid Smoke along with enough water to cover peas by one inch. Simmer gently for 1 1/2 to 2 hours until peas are tender, adding more water if needed. Finish with Liquid Smoke and cook 5 more minutes before serving over rice.

Tips & Variations

• Use smoked paprika or add a ham hock for an extra smoky flavor.
• Adjust the heat by increasing or reducing the cayenne and hot sauce to suit your taste.
• For a thicker stew, mash some of the peas once cooked or simmer longer uncovered.
• If you prefer a vegetarian version, skip any meat additions and use smoked salt instead of Liquid Smoke.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of water if the mixture is too thick. This dish also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned black-eyed peas instead of dried?

Yes, you can substitute canned black-eyed peas. Add them after sautéing the vegetables and heat through with the remaining ingredients, reducing the cooking time since canned peas are already cooked.

What can I serve with Creole Black-eyed Peas?

This dish is traditionally served over cooked white rice but also pairs nicely with cornbread, greens, or roasted vegetables to complete a hearty meal.

Creole Black-eyed Peas Recipe

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4.8 from 289 reviews

A flavorful Creole Black-eyed Peas recipe featuring sautéed vegetables and smoky spices, cooked quickly in an Instant Pot or slowly simmered on the stovetop. Perfect served over rice for a comforting and hearty meal.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Instant Pot
• Cuisine: Creole
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 rib celery, chopped
• 3 cloves garlic, minced

Peas & Liquids

• 2 cups dried black-eyed peas, picked over and rinsed
• 5 cups water
• 15 ounces canned diced tomatoes

Seasonings

• 1 tablespoon hot sauce (or to taste)
• 1 teaspoon dried oregano
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1/8 teaspoon cayenne (or more to taste)
• 1/2 teaspoon Liquid Smoke flavoring (or smoked salt to taste)

To Serve

• Cooked rice

Instructions

1. Sauté Vegetables: Heat a large pressure cooker over high heat using the Sauté function on the Instant Pot. Add the chopped onion and cook until it begins to brown. Then add chopped green bell pepper, celery, and minced garlic, cooking for an additional 2 minutes. Add a tablespoon or two of water if the mixture starts to stick.
2. Pressure Cook Peas: Add the rinsed black-eyed peas and 5 cups of water to the pot. Stir well, scraping the bottom to release any browned bits. Seal the pressure cooker and set it to cook at high pressure for 10 minutes using the Manual setting. Once finished, allow the pressure to release naturally before opening the lid.
3. Add Remaining Ingredients and Simmer: After opening the cooker, add the canned diced tomatoes, hot sauce, oregano, salt, black pepper, and cayenne. Return the pot to the heat and simmer with the Sauté mode on low for 15 to 30 minutes, stirring occasionally to prevent sticking and until the peas are very soft and the mixture thickens.
4. Add Liquid Smoke and Finish Cooking: Stir in the Liquid Smoke or smoked salt and cook for an additional 5 minutes to infuse the smoky flavor thoroughly.
5. Serve: Spoon the creole black-eyed peas over cooked rice and offer additional hot sauce on the side for extra heat.
6. Alternative Stovetop Method: Soak dried peas overnight, drain, and sauté the vegetables as described. Add peas and remaining ingredients except Liquid Smoke with enough water to cover peas by one inch. Simmer covered on the stovetop for 1.5 to 2 hours until peas are tender, adding water as needed. Stir in Liquid Smoke and cook for 5 more minutes before serving.

Notes

• Soaking peas overnight before stovetop cooking reduces cook time and helps achieve tender peas.
• Adjust hot sauce and cayenne pepper according to your preferred spice level.
• Liquid Smoke adds authentic smoky flavor; smoked salt can be substituted if preferred.
• Stir frequently during simmering to avoid sticking or burning at the bottom of the pot.
• This dish is traditionally served over rice but pairs well with cornbread or as a hearty side.

Keywords: Creole, Black-eyed Peas, Instant Pot, Vegetarian, Southern Cooking, Comfort Food, Spicy, Smoky