Creamy Southern Black Eyed Peas: The Ultimate Recipe for Luck and Flavor

There are few dishes that evoke the warmth, tradition, and profound comfort of the American South quite like a pot of slow-simmered black eyed peas. More than just a humble legume, these peas are a culinary institution, deeply tied to history, culture, and, perhaps most famously, the promise of prosperity on New Year’s Day. But forget the watery, bland versions you may have encountered. We are elevating this classic today with a recipe designed to deliver the most intensely flavorful, luxurious, and truly Creamy Southern Black Eyed Peas you will ever taste.

This isn’t just about cooking; it’s about patience. It’s about building a robust flavor base the holy trinity of Southern cooking and allowing the ingredients to marry slowly. The secret to achieving that signature creamy texture lies not just in the addition of a touch of butter and cream, but in a specific technique of gently mashing some of the peas during the final stage of cooking, releasing their natural starches. Whether you are hosting a traditional New Year’s gathering or simply craving hearty, stick-to-your-ribs comfort food on a chilly evening, these Creamy Southern Black Eyed Peas are guaranteed to become a centerpiece of your family kitchen. Get ready to transform a simple pantry staple into an unforgettable culinary experience.

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

This recipe for Creamy Southern Black Eyed Peas stands out because it focuses intently on developing layered flavors and achieving an unparalleled texture that most recipes overlook. We are moving beyond the basic bean soup and diving into a rich, savory, and satisfying main dish or side. There are several key reasons why this particular preparation method will quickly become your favorite:

Unbeatable Creaminess Achieved Naturally

The term “creamy” when applied to black eyed peas often implies a thick, almost gravy-like sauce, and that is exactly what we achieve here. Unlike many recipes that rely solely on fats or thickening agents, our method focuses on the natural starch content of the peas themselves. By utilizing a technique of gently crushing a small portion of the peas against the side of the pot as they finish cooking, we naturally thicken the cooking liquid. This creates a luxurious, velvety consistency, making these the very definition of Creamy Southern Black Eyed Peas. The final addition of heavy cream (which is optional but highly recommended) and a swirl of butter just pushes the texture into pure decadence.

Deep, Complex Smoky Flavor

A true Southern dish is defined by its smoky, savory backbone, and this recipe delivers intensely. We use either a smoked ham hock or high-quality thick-cut bacon (or both, if you’re feeling extra indulgent) to render fat and infuse the initial flavor base. This slow rendering process is crucial. It’s not just about adding meat; it’s about building foundational flavor that permeates every single pea as it simmers. The smoky depth combines perfectly with the earthy peas and the sweetness of the sautéed vegetables.

The Perfect Blend of Aromatics (The Trinity)

The “holy trinity” of Southern and Cajun/Creole cooking onion, celery, and bell pepper is essential here. We take the time to slowly sauté these vegetables (often called the mirepoix in French cooking, but elevated by the addition of bell pepper in the South) until they are completely soft and translucent. This step, which takes a full 8 to 10 minutes, allows their natural sugars to caramelize slightly and their flavor to deepen significantly before the peas even enter the pot. This careful development of the flavor base prevents the final dish from tasting flat, ensuring every spoonful of these Creamy Southern Black Eyed Peas is bursting with savory goodness.

A Dish Rich in Tradition and Comfort

Whether you follow the New Year’s tradition of serving black eyed peas for good luck and prosperity or you simply appreciate a hearty, traditional meal, this recipe delivers immense comfort. It’s a dish that feels like a hug in a bowl perfect for dipping cornbread or serving alongside greens. It requires patience but is technically very simple, making it accessible even for novice cooks who want to master a classic Southern staple.

Why You Should Try This Classic Southern Dish Now

Beyond the delicious flavor and texture, deciding to make a pot of Creamy Southern Black Eyed Peas offers numerous benefits, from kitchen skill development to celebrating culinary history. This recipe is an investment in both your palette and your cultural cooking knowledge.

Mastering Slow-Simmered Comfort Food

In our fast-paced world of 30-minute meals, there is something deeply rewarding about a dish that requires time and low, slow heat. This recipe encourages patience, teaching you the importance of layering flavors correctly. The act of simmering the peas for nearly two hours allows you to witness the magical transformation of hard, dried legumes into tender, velvety comfort food. Mastering these slow-simmering techniques is a fundamental skill for any aspiring cook, particularly when dealing with dried beans and peas. Plus, the aroma that fills your kitchen as these black eyed peas cook is reason enough to try the recipe it’s pure, unadulterated Southern bliss.

A Nutrient Powerhouse Hidden in Comfort

While this recipe tastes rich and indulgent thanks to the smoky meats and optional cream, black eyed peas themselves are nutritional superstars. They are incredibly high in fiber, which aids digestion and promotes satiety. They are also an excellent source of plant-based protein, iron, and crucial vitamins, including folate. When paired with the fresh vegetables in the flavor base, you end up with a meal that provides substantial energy and health benefits without compromising on that decadent comfort food feel. It’s truly guilt-free indulgence.

If you enjoy comforting, creamy dishes that are also packed with fiber and protein, you might want to explore our recipe for Creamy Lasagna Soup, which shares that satisfying, hearty quality.

Perfect for Meal Prep and Freezing

One of the practical advantages of cooking dried peas and beans is their excellent storage life. A large batch of these Creamy Southern Black Eyed Peas is perfect for meal prepping. They keep beautifully in the refrigerator for 4–5 days, and the flavor actually improves overnight as the spices and smoky notes deepen. Furthermore, they freeze exceptionally well. You can portion out leftovers into airtight containers and freeze them for up to three months, ensuring you always have a healthy, hearty meal ready to thaw and reheat. This makes them a highly economical and convenient choice for busy weeks.

The Perfect Accompaniment to Any Southern Spread

Whether you serve these peas as the main event alongside a thick slice of cornbread (essential for soaking up that creamy broth!) or as a side dish for barbecue, fried chicken, or collard greens, they are incredibly versatile. They complement virtually any savory meal, adding depth, texture, and a touch of regional authenticity. They are particularly delicious when served alongside something acidic and refreshing, like a Cucumber Tomato Salad, to balance the richness.

Ingredients & Essential Tools for Creamy Southern Black Eyed Peas

Success in making truly phenomenal Creamy Southern Black Eyed Peas hinges on using high-quality ingredients and having the right equipment for low-and-slow cooking. Here is a detailed breakdown of everything you’ll need.

Detailed Ingredient List

Using dried peas, real chicken broth, and proper smoky elements is critical for achieving the traditional Southern depth required for this recipe.

For the Peas and Liquid Base:

• 1 pound dried Black Eyed Peas: Ensure they are fresh (not dusty or aged) for the best cooking consistency. Fresh peas soften more reliably.
• 6 to 8 cups low-sodium Chicken Broth: While water works, high-quality chicken broth is the essential secret ingredient that adds a profound layer of savoriness, moving the dish beyond simple bean flavor.
• 2 tablespoons unsalted Butter, divided: Used for sautéing the vegetables and finishing the dish, providing richness and sheen.
• 1/2 cup heavy cream (optional, for extreme richness): This is the ultimate finishing touch to guarantee the most luxurious, creamy Southern black eyed peas texture.
• 1 teaspoon Kosher Salt, plus more to taste: Salt must be added gradually, especially after the peas have softened, to ensure they don’t taste bland.
• 1/2 teaspoon freshly ground Black Pepper: Freshly ground pepper offers a brighter, more pungent flavor than pre-ground.

For the Flavor Base (The Crucial Aromatics):

• 4 ounces Smoked Ham Hock, or 3 thick slices quality Bacon, cut into lardons (small pieces): This is the backbone of the flavor. A ham hock offers sustained smoky flavor throughout the long simmer, while bacon provides instant rendered fat for the sauté.
• 1 large Yellow Onion, finely diced: The foundation of the trinity. Dicing finely ensures it dissolves into the peas rather than remaining chunky.
• 2 stalks Celery, finely diced: Adds savory depth and complexity.
• 1 small Green Bell Pepper, finely diced (optional, but traditional): The final member of the Southern trinity, lending a fresh, slightly bitter, and traditional Southern flavor.
• 3 cloves Garlic, minced: Added late in the sauté process to prevent burning but maximize aroma.
• 1/2 teaspoon dried Thyme: A classic herb pairing for black eyed peas, adding an earthy, warm note.
• 1 large Bay Leaf: Provides subtle, essential background fragrance; must be removed before serving.
• 1/4 teaspoon Red Pepper Flakes (optional, for a slight kick): Just enough heat to cut through the richness without making the dish overtly spicy.

Essential Utensils and Tools

The right equipment ensures even cooking and perfect texture for your Creamy Southern Black Eyed Peas.

• Dutch Oven or Heavy-Bottomed Pot: This is non-negotiable. A heavy pot ensures even heat distribution, preventing the peas from scorching on the bottom during the long, slow simmer. Cast iron or enameled cast iron is ideal.
• Large Baking Sheet or Tray: Useful for sorting the dried peas in Step 1.
• Colander: For rinsing and draining the peas after sorting and soaking.
• Wooden Spoon or Heatproof Spatula: Necessary for scraping the bottom while sautéing and for gently mashing the peas in the final steps to release starches.
• Slotted Spoon: Essential if using bacon, to remove the crispy pieces before adding vegetables, and for skimming any foam if necessary.
• Measuring Cups and Spoons: For accurate liquid and spice measurements.

Focusing on the quality of ingredients, particularly the smoky element (ham hock or bacon), and committing to the slow cooking vessel (the Dutch oven) are the keys to unlocking the rich, traditional flavor of these perfect black eyed peas.

Step-by-Step Instructions: Mastering the Creamy Southern Black Eyed Peas Technique

Creating truly Creamy Southern Black Eyed Peas is a process, not a race. Follow these detailed steps carefully, paying special attention to the sautéing time and the final mashing technique.

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

Pre-soaking significantly reduces cooking time and promotes even softening, crucial for that ultimate creamy texture.

1. Rinse and Sort: Pour the dried black eyed peas onto a baking sheet or counter. Carefully inspect them, removing any small stones, debris, or shriveled, discolored peas. Rinse the clean peas thoroughly under cool running water using a colander.
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 over high heat for exactly 2 minutes. Then, immediately remove the pot from the heat, cover it tightly, and let the peas stand for 1 hour.
3. Drain and Prepare: Drain the peas completely before moving to the next step.
4. Note on Soaking: If you are short on time, you may skip soaking, but be prepared to increase the total simmering time by 30 to 45 minutes, and plan on needing more broth to compensate for the extended cooking time.

Step 2: Building the Flavor Base

This is the most critical stage for establishing the deep, savory profile of your Creamy Southern Black Eyed Peas.

1. Render the Meat: Place a large, heavy-bottomed pot or Dutch oven over medium heat. Add the ham hock or the bacon lardons. Cook slowly, stirring occasionally, until the fat has rendered and the meat is nicely browned (about 5 to 7 minutes). The key here is low and slow rendering to extract maximum smoky fat. If using bacon, remove the crisp bacon bits with a slotted spoon and set them aside for garnish, leaving all that precious rendered fat in the pot. If using a ham hock, leave it in.
2. Sauté the Vegetables (The Trinity): Add 1 tablespoon of the butter to the rendered fat. Once melted, add the finely 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, translucent, and slightly reduced in volume. Do not rush this step. Softening the vegetables is essential for releasing their deep, inherent flavor, which prevents the final dish from tasting raw or harsh.
3. Add Aromatics: Push the cooked vegetables aside slightly, then add the minced garlic, dried thyme, and red pepper flakes (if using). Sauté for just 1 minute until the garlic is fragrant. Stir all the ingredients together thoroughly.

Step 3: Simmering and Cooking the Peas

Patience and gentle heat are required to transform the peas into a soft, creamy state.

1. Combine Ingredients: Add the drained, soaked peas, the smoked ham hock (if using), and the bay leaf to the pot. Stir gently to coat them with the rendered fat and aromatics.
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 cover. Ensure you use hot or warm liquid if possible, as adding cold liquid can stall the cooking process and lead to tougher peas.
3. Boil and Reduce: Bring the liquid to a rolling boil over high heat. Once boiling, immediately reduce the heat to the lowest possible setting so that the liquid maintains a very gentle, lazy simmer.
4. Cook Slow and Low: Cover the pot partially with a lid (allowing some steam to escape to aid in thickening). Simmer gently for 1.5 to 2 hours (or longer if not soaked), or until the peas are exceptionally 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.
5. Achieving Creaminess (The Secret Technique): 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. Repeat this 4 or 5 times, mashing about 1/4 to 1/3 of the peas. This deliberate mashing releases the starch and is the key to creating that thick, desirable, creamy texture without relying heavily on flour or cornstarch.

Step 4: Finishing and Seasoning

The final touches transform the cooked peas into a highly seasoned, luxurious dish.

1. Remove Aromatics: Once the peas are tender and the broth has noticeably thickened, remove and discard the bay leaf. Carefully remove the ham hock. If using the hock, shred any usable, tender meat from the bone and return it to the pot. Discard the bone and skin.
2. Add Finishing Fat and Cream: Stir in the remaining 1 tablespoon of unsalted butter and the heavy cream (if using). Stir until fully melted and incorporated. This step adds a luxurious richness and smooth mouthfeel, solidifying the dish as truly Creamy Southern Black Eyed Peas.
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 tasting and adding salt, a pinch at a time, until the flavors pop. Remember, dried beans absorb a lot of salt during cooking, so be generous, as unseasoned beans taste flat.
4. Serve: Let the peas rest off the heat for 10 to 15 minutes before serving. This resting period is vital, as the peas will continue to absorb liquid and thicken slightly, reaching their ideal creamy consistency. Garnish with the reserved cooked bacon pieces, a dash of hot sauce, and fresh herbs, if desired.

Tips, Variations, and Serving Suggestions for Perfect Black Eyed Peas

Once you’ve mastered the core recipe for Creamy Southern Black Eyed Peas, feel free to experiment with these variations and serving ideas to tailor the dish to your preference.

Ingredient Alternatives and Dietary Variations

Vegan or Vegetarian Black Eyed Peas

The smoky flavor is essential, but it doesn’t have to come from meat. To make a delicious vegetarian or vegan version:

• Replace the Meat: Omit the bacon/ham hock. In Step 2, use 2 tablespoons of olive oil instead of butter and rendered fat.
• Boost the Umami: Sauté 8 ounces of sliced portobello mushrooms alongside the onion and celery. Mushrooms add a meaty texture and deep umami flavor.
• Add Smoke: Incorporate 1/2 teaspoon of liquid smoke (available near BBQ sauces) into the broth, or use smoked paprika generously along with the thyme.
• Use Vegetable Broth: Substitute the chicken broth with high-quality, flavorful vegetable broth. Omit the heavy cream for a purely vegan dish.

Gluten-Free and Dairy-Free Options

The core recipe is naturally gluten-free. For a dairy-free version of these Creamy Southern Black Eyed Peas, simply skip the final addition of butter and heavy cream. The starches released by mashing the peas will still provide substantial creaminess.

Alternative Smoky Meats

If ham hocks or bacon are unavailable, you can substitute them with smoked turkey neck, smoked sausage (like Andouille), or even leftover smoked pork shoulder. Ensure whichever meat you choose is smoked, not just cured, for the necessary depth of flavor.

Avoiding Common Mistakes

Cooking dried legumes can sometimes be tricky. Here’s how to avoid common pitfalls:

• Mistake 1: Peas Won’t Soften: This usually happens due to very old peas or boiling too hard. Always use the gentle simmer technique. If your peas are still hard after 2 hours, continue simmering and add a very small pinch of baking soda (1/4 teaspoon maximum) to the pot. Baking soda helps break down the pectin in the pea skins, though it can make them slightly mushy if overused.
• Mistake 2: Adding Salt Too Soon: It is a myth that salt hardens dried beans, but adding all the salt at the beginning can lead to over-salting as the liquid reduces. The best practice is to season lightly initially (if using salty ham or broth) and perform the major seasoning adjustment in the final step.
• Mistake 3: Flat Flavor: If your peas taste bland despite being tender, the mistake was made in Step 2. You must take the time to properly render the meat and deeply soften the trinity (onion, celery, pepper). You can salvage a flat-tasting pot by stirring in a tablespoon of Worcestershire sauce, a splash of apple cider vinegar, or a small scoop of jarred bacon grease (if available) at the end.

Serving Suggestions

These Creamy Southern Black Eyed Peas are traditionally served warm, often in a bowl, alongside:

• Cornbread: Essential for dipping and soaking up the creamy pot liquor.
• Collard Greens or Turnip Greens: Often served together to represent currency (greens) and coins (peas) for luck in the New Year.
• Rice: Serving the peas over a bed of fluffy white rice creates Hoppin’ John, a classic Southern dish.
• Hot Sauce: A dash of vinegar-based hot sauce (like Texas Pete or Tabasco) adds a pleasant acidity and heat that cuts through the richness.

For more great comfort food ideas, check out our Pinterest board for more hearty Southern dishes.

If you’re looking for another warming, hearty legume-based meal, try our recipe for Creamy White Chicken Chili.

Nutritional Values and Health Benefits of Black Eyed Peas

Black eyed peas are far more than just a delicious Southern staple; they are a nutritional powerhouse that offers significant health advantages, fitting perfectly into a balanced diet. This section explores why this recipe, while comforting, is also a highly nutritious choice.

High in Dietary Fiber

Black eyed peas are an excellent source of both soluble and insoluble dietary fiber. A single cup of cooked peas can provide nearly half of the daily recommended intake of fiber. This high fiber content is critical for digestive health, promoting regular bowel movements, and preventing conditions like diverticulosis. Furthermore, fiber plays a vital role in slowing the absorption of sugar, which helps stabilize blood glucose levels, making these Creamy Southern Black Eyed Peas a good choice for managing blood sugar.

Plant-Based Protein Source

For those seeking to reduce meat consumption or incorporate more plant-based meals, black eyed peas are a fantastic source of protein. Protein is essential for repairing tissues, building muscle mass, and synthesizing hormones. Combining the plant protein in the peas with the healthy fats and amino acids from the chicken broth and flavor base makes this a well-rounded and satiating meal that keeps you feeling full longer.

Rich in Essential Minerals and Vitamins

Black eyed peas are particularly noted for their high content of micronutrients:

• Folate (Vitamin B9): This is perhaps the most significant nutritional benefit. Folate is crucial for DNA synthesis and repair, and it is especially important during pregnancy to prevent neural tube defects.
• Iron: Essential for transporting oxygen throughout the body via red blood cells. Pairing the peas with Vitamin C-rich sides (like the traditional collard greens or a fresh side salad) can enhance the absorption of non-heme iron.
• Potassium: An electrolyte that helps regulate fluid balance, muscle contractions, and blood pressure.
• Magnesium: Involved in hundreds of biochemical reactions in the body, including nerve and muscle function, and energy production.

Calorie and Macronutrient Breakdown (Approximate)

While the exact nutritional values depend on whether you use the ham hock or bacon, and whether you opt for the heavy cream, a typical serving (about 1.5 cups) of Creamy Southern Black Eyed Peas is generally manageable:

• Calories: Approximately 300–400 calories per serving.
• Protein: Roughly 15–20 grams per serving.
• Fats: Varies significantly; 8–15 grams (higher if using heavy cream and bacon).
• Carbohydrates: Around 40–50 grams (mostly complex carbohydrates and fiber).

By cooking dried legumes from scratch, as this recipe dictates, you retain maximum nutritional integrity and avoid the high sodium and preservatives often found in canned versions. Enjoying this classic Southern dish means enjoying a meal that is both delicious and incredibly beneficial for your long-term health.

FAQs about Creamy Southern Black Eyed Peas

Conclusion: The Comfort and Tradition of Creamy Southern Black Eyed Peas

This recipe for Creamy Southern Black Eyed Peas is more than just a set of instructions; it is an homage to time-honored Southern cooking techniques that prioritize slow, steady flavor development. By taking the time to properly render the smoky meat, soften the aromatic trinity, and patiently allow the peas to simmer, you transform a humble legume into a richly flavored, deeply satisfying comfort food. The final technique of gentle mashing ensures that every spoonful is coated in a velvety, natural sauce, cementing their status as the creamiest black eyed peas you will ever make.

Whether you are observing the New Year’s tradition, seeking a substantial, fiber-rich vegetarian option (with simple modifications), or simply craving a taste of authentic regional cooking, these black eyed peas are guaranteed to hit the spot. They are hearty, complex in flavor, and delightfully easy to scale for a crowd or for meal prepping. We highly encourage you to try this method, savor the incredible aromas that fill your kitchen, and taste the difference that patience makes. Don’t forget to serve them with plenty of cornbread to soak up that flavorful pot liquor!

We hope this detailed guide helps you master this classic dish. If you try the recipe, please let us know how your Creamy Southern Black Eyed Peas turned out in the comments below, or share your own favorite Southern cooking tips!

Creamy Southern Black Eyed Peas (Slow Simmered with Ham Hock)

This classic Southern dish delivers rich, smoky flavor. Black Eyed Peas are slow-simmered with a ham hock and savory aromatics, finished with butter and cream for an incredibly thick, velvety texture.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs

Servings: 6 servings

Course: Main Course, Side Dish

Cuisine: American, Southern

Calories: 405

Ingredients Equipment Method Notes

Ingredients

  

For the Peas and Liquid

• 1 pound dried Black Eyed Peas Rinsed and sorted
• 6 to 8 cups low-sodium Chicken Broth Or enough to cover the peas by 1 inch
• 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

• 4 ounces Smoked Ham Hock, or quality Bacon Bacon should be cut into lardons (small pieces)
• 1 large Yellow Onion Finely diced
• 2 stalks Celery Finely diced
• 1 small Green Bell Pepper Finely diced (optional)
• 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 Dutch Oven or Heavy-Bottomed Pot
• Slotted spoon

Method

 

Step 1: Preparing and Soaking the Peas

1. Rinse and Sort: Pour the dried black eyed peas onto a baking sheet and carefully sort through them, removing any debris. 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. (If skipping the soak, increase cook time by 30-45 minutes.)

Step 2: Building the Flavor Base

1. Render the Meat: Place a large Dutch oven over medium heat. Add the ham hock or bacon lardons. Cook slowly until the fat has rendered and the meat is nicely browned (5-7 minutes). If using bacon, remove the cooked bits 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. Add the diced yellow onion, celery, and green bell pepper. Cook, stirring often, for 8 to 10 minutes until the vegetables are very soft and translucent. Add the minced garlic, dried thyme, and red pepper flakes (if using) and sauté for 1 minute until fragrant. Stir all ingredients together.

Step 3: Simmering the Peas

1. Combine and Add Liquid: Add the drained, soaked peas, the smoked ham hock (if using), and the bay leaf to the pot. Pour in the 6 cups of chicken broth. The liquid should cover the peas by at least one inch; add the remaining broth or water if needed. Bring the liquid to a rolling boil over high heat.
2. Cook Slow and Low: Immediately reduce the heat to the lowest setting so the liquid maintains a very gentle simmer. Cover the pot partially with a lid. Simmer gently for 1.5 to 2 hours, or until the peas are tender and easily mashable. Check every 30 minutes, adding more hot liquid as needed to keep them moist.
3. Achieve Creaminess: During the last 30 minutes, use the back of a wooden spoon to gently mash a handful of peas against the side of the pot. This releases the starch and helps thicken the broth into a creamy sauce.

Step 4: Finishing and Seasoning

1. Finish and Season: Remove and discard the bay leaf and ham hock (shred and return any usable meat). Stir in the remaining 1 tablespoon of unsalted butter and the heavy cream (if using). Add the initial 1 teaspoon of salt and 1/2 teaspoon of pepper, then taste and adjust the seasoning aggressively until the flavors pop.
2. Serve: Let the peas rest off the heat for 10 to 15 minutes before serving. Garnish with reserved cooked bacon pieces, if used.

Notes

For a richer, smoky depth, always opt for the ham hock over bacon. If using a slow cooker, follow steps 1 and 2, then cook on low for 6 to 8 hours (or high for 3 to 4 hours), mashing gently before the final seasoning.