Black-Eyed Peas With Smoked Turkey (Print)

A hearty Southern classic featuring tender peas and lean smoked turkey for a nutritious, flavorful meal.

# Ingredients:

→ Legumes and Vegetables

01 - 1 pound dried black-eyed peas, rinsed and sorted
02 - 1 medium onion, chopped
03 - 2 celery stalks, chopped
04 - 1 large carrot, diced
05 - 3 cloves garlic, minced
06 - 1 bay leaf

→ Meats

07 - 1 pound smoked turkey wings or drumsticks

→ Liquids

08 - 6 cups low-sodium chicken or vegetable broth
09 - 2 cups water

→ Seasonings

10 - 1 teaspoon smoked paprika
11 - 1 teaspoon dried thyme
12 - ½ teaspoon crushed red pepper flakes
13 - 1 teaspoon freshly ground black pepper
14 - Salt to taste
15 - 2 tablespoons olive oil

→ Garnish

16 - Chopped fresh parsley
17 - Hot sauce

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion, celery, carrot, and minced garlic. Sauté for 5 to 6 minutes until vegetables are softened and fragrant.
02 - Add smoked turkey, black-eyed peas, bay leaf, smoked paprika, thyme, red pepper flakes, black pepper, broth, and water to the pot. Stir thoroughly to combine all ingredients.
03 - Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 60 to 75 minutes until black-eyed peas are tender and flavors are fully developed. Skim foam from the surface as needed during cooking.
04 - Remove smoked turkey from the pot. Shred the meat from the bones, discarding skin and bones. Return the shredded meat to the pot.
05 - Taste the dish and adjust salt as needed. Remove the bay leaf before serving.
06 - Ladle into serving bowls and garnish with fresh chopped parsley and a dash of hot sauce if desired.

# Expert Tips:

01 -
  • The smoked turkey keeps things leaner without sacrificing that soul-warming depth you crave from this Southern classic.
  • One pot means less cleanup and more time savoring the results with people who matter.
  • It's naturally gluten-free and dairy-free, so you're not asking anyone to compromise on flavor for dietary reasons.
  • The aroma that fills your kitchen while this simmers is legitimately therapeutic.
02 -
  • Don't skip rinsing and sorting the dried peas—it takes two minutes and saves you from the heartbreak of biting into grit or discovering a stone.
  • The smoked turkey will shed a lot of fat and foam into the broth while it cooks; skim it off as it appears and your final dish will taste refined instead of greasy.
  • Black-eyed peas vary in how long they take to soften depending on their age; older peas can take longer, so start checking for tenderness around the sixty-minute mark.
03 -
  • Don't let the broth boil hard once you add the peas—a gentle, steady simmer breaks down the beans evenly and keeps the broth clear instead of cloudy.
  • If your peas are cooking faster than expected, add water rather than letting the pot dry out; you can always reduce the liquid by uncovering the pot for the last ten minutes if it's too thin.
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