Black-Eyed Peas With Smoked Turkey (Printable View)

Tender peas and savory smoked turkey meld together in this hearty, protein-packed Southern classic.

# What You’ll Need:

→ 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

# How To Make It:

01 - In a large pot, heat olive oil over medium heat. Add onion, celery, carrot, and garlic. Sauté for 5–6 minutes until softened.
02 - Add smoked turkey, black-eyed peas, bay leaf, smoked paprika, thyme, red pepper flakes, black pepper, broth, and water. Stir to combine.
03 - Bring to a boil, reduce heat to low, and simmer uncovered for 60–75 minutes, or until black-eyed peas are tender and flavors are well developed. Skim off any foam as needed.
04 - Remove smoked turkey from the pot. Shred the meat from the bones, discarding skin and bones, and return the meat to the pot.
05 - Taste and adjust seasoning with salt as needed. Remove bay leaf.
06 - Serve hot, garnished with fresh parsley and a dash of hot sauce if desired.

# Best Practices:

01 -
  • The smoked turkey does all the heavy lifting, so you're not standing over the stove the whole time.
  • It's naturally gluten-free and dairy-free without tasting like it's missing anything.
  • One pot means less cleanup and more time enjoying what you've made.
02 -
  • Don't skip rinsing and sorting the dried peas—bits of debris hide surprisingly well, and nobody wants that surprise.
  • The simmering time is flexible depending on how old your peas are; older peas take longer, so start checking around the 60-minute mark.
  • Resist the urge to add salt too early; it can toughen the peas, so taste near the end and adjust then.
03 -
  • If you're short on time, use canned beans and reduce simmering to 20–25 minutes; it won't have quite the same depth, but it'll still be delicious and honest.
  • Keep the broth slightly below the top of the peas during cooking—too much liquid makes them mushy, too little makes them dry.
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