Black-Eyed Peas With Smoked Turkey (Printable)

Hearty black-eyed peas and tender smoked turkey create a comforting Southern classic with rich, smoky flavors.

# What You 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, optional
13 - 1 teaspoon freshly ground black pepper
14 - Salt to taste
15 - 2 tablespoons olive oil

→ Garnish

16 - Chopped fresh parsley
17 - Hot sauce, optional

# Directions:

01 - Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped onion, celery, carrot, and garlic. Sauté for 5 to 6 minutes until vegetables are softened.
02 - Add smoked turkey, black-eyed peas, bay leaf, smoked paprika, thyme, red pepper flakes, black pepper, broth, and water to the pot. Stir to combine thoroughly.
03 - Bring mixture to a boil, then reduce heat to low. Simmer uncovered for 60 to 75 minutes until black-eyed peas are tender and flavors have melded. Skim off any foam that rises to the surface as needed.
04 - Remove smoked turkey from the pot. Shred meat from the bones, discarding skin and bones. Return shredded meat to the pot.
05 - Taste and adjust seasoning with salt as needed. Remove and discard bay leaf.
06 - Serve hot in bowls, garnished with fresh parsley and a dash of hot sauce if desired.

# Expert Advice:

01 -
  • The smoked turkey keeps things lighter than traditional versions while delivering all that deep, savory flavor you're craving.
  • Black-eyed peas soak up broth like little flavor sponges, so every spoonful tastes like it's been simmering for hours instead of minutes.
  • This is naturally gluten-free and dairy-free, so you're not sacrificing anything while eating something genuinely wholesome.
02 -
  • Don't skip rinsing and sorting the dried peas—I once found a pebble the hard way and have never skipped this step again.
  • If your peas are older (more than a year in storage), they'll take longer to soften; if they're not getting tender after 75 minutes, give them another 15.
03 -
  • Use a heavy-bottomed pot or Dutch oven so the bottom doesn't scorch as the liquid reduces.
  • If your peas seem to be drying out before they're tender, add more broth in half-cup increments rather than stirring constantly, which can break them apart.
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