Place peas in a strainer and rinse under cold water, removing stones or broken beans before cooking for clean, even texture.

Soak peas overnight in water or boil briefly then rest, which helps soften beans faster and reduces overall cooking time.

Add olive oil to large pot over medium heat, warming gently to prepare for sautéing vegetables and building flavor base.

Add chopped onion, carrot and celery. Cook until soft and fragrant, stirring often so vegetables do not burn or stick.

Stir in minced garlic, thyme and bay leaf. Cook one minute more to release deep aroma and classic savory taste.

Add soaked peas to pot, then pour in warm stock. Stir gently so peas sit evenly under liquid for even cooking.

Add smoked turkey, ham or tomatoes if you like richer body or tangy flavor. Both options taste wonderful with beans.

Reduce heat to low and simmer slowly until peas become soft and creamy. Stir sometimes to prevent sticking and uneven cooking.

Taste the broth. Add extra salt, pepper or thyme if needed. Remove bay leaf before serving for best smooth eating experience.

Ladle warm black eyed peas into bowls. Top with parsley. Serve with rice, bread or greens for a complete comforting meal.