Black-Eyed Peas With Smoked Turkey (Printable version)

Tender peas and smoked turkey simmered with aromatic vegetables and Southern spices for a hearty, nutritious meal.

# 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

# Directions:

01 - Heat olive oil in a large heavy-bottomed pot over medium heat. Add onion, celery, carrot, and garlic, sautéing for 5-6 minutes until 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 60-75 minutes until black-eyed peas are tender and flavors have developed fully. Skim foam from the surface as needed during cooking.
04 - Remove smoked turkey from the pot using tongs. Once cooled slightly, shred the meat from bones, discarding skin and bones. Return the shredded meat to the pot.
05 - Taste the mixture and adjust seasoning with salt as needed. Remove and discard the bay leaf.
06 - Ladle into bowls and serve hot, garnished with fresh parsley and a dash of hot sauce if desired.

# Expert Tips:

01 -
  • The smoked turkey keeps things lean without sacrificing that deep, savory backbone that makes the whole pot sing.
  • One-pot simplicity means you can set it simmering while you handle the rest of your day, and it actually tastes better the longer it sits.
  • Naturally gluten-free and dairy-free, so everyone at the table can dig in without hesitation.
02 -
  • Don't skip the skimming step in the first few minutes—that foam is proteins releasing, and removing it keeps your broth from becoming cloudy and the flavors from tasting muddled.
  • The peas will continue to soften even after you turn off the heat, so if you're timing this for guests, aim to finish cooking 15 minutes before serving so they're creamy but not falling apart.
03 -
  • If your peas are taking longer than 75 minutes to soften, your pot might be too wide or your heat too high—adjust and be patient; they'll get there.
  • Save the shredded turkey meat separately if you're making this ahead, then add it back when reheating to keep it from becoming stringy and overcooked.
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