Description

There’s nothing quite like a warm, creamy skillet meal on a cozy evening. This Creamy Garlic Black Eyed Pea Skillet brings comfort food to a whole new level with its rich flavors, velvety texture, and hearty ingredients. Perfect for a weeknight dinner, a casual gathering, or even a festive holiday side dish, this skillet combines the earthy goodness of black eyed peas with the savory depth of garlic, onions, and cream. Inspired by traditional Southern cooking, this recipe transforms classic ingredients into a creamy, indulgent dish that everyone will love.

Ingredients

Scale

2 cups cooked black eyed peas (or 1 can, drained and rinsed)
1 tablespoon olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
1 cup bell peppers, diced (red, yellow, or green)
1 teaspoon smoked paprika
½ teaspoon black pepper
½ teaspoon salt (adjust to taste)
½ teaspoon crushed red pepper flakes (optional for mild heat)
1 cup vegetable broth or chicken broth (no alcohol, no pork)
½ cup heavy cream or coconut cream for a lighter version
1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening, optional)
½ cup shredded cheddar or mozzarella cheese (optional, for extra creaminess)
2 tablespoons fresh parsley or cilantro, chopped, for garnish

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Instructions

Heat olive oil in a large skillet over medium heat until shimmering. Add the chopped onion and sauté for 3–4 minutes until soft and translucent.
Stir in minced garlic and diced bell peppers. Cook for another 2–3 minutes, stirring occasionally, until fragrant and slightly softened.
Sprinkle in smoked paprika, black pepper, salt, and red pepper flakes. Stir to coat the vegetables evenly with the spices.
Mix in the cooked black eyed peas. Allow them to warm through for 2–3 minutes so the flavors meld together.
Pour in the vegetable or chicken broth. Bring the mixture to a gentle simmer and cook for about 5 minutes so the peas absorb the flavors.
Lower the heat and stir in the heavy cream. If using, add the cornstarch slurry to thicken the sauce slightly. Cook for 2–3 minutes until creamy and smooth.
Sprinkle shredded cheese over the skillet and allow it to melt completely. Stir gently to combine if desired.
Remove from heat and top with freshly chopped parsley or cilantro before serving. Serve warm as a main dish or a hearty side.

Notes

Make it vegan: Use coconut cream instead of heavy cream and omit cheese.
Add extra veggies: Spinach, kale, or zucchini can be added for more nutrition.
Make ahead: This dish can be prepared a day in advance. Reheat gently on the stovetop before serving.
Spice level: Adjust crushed red pepper flakes to taste for mild or medium heat.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.

Prep Time: 10 minutes
Cook Time: 20 minutes