Black-Eyed Peas With Smoked Turkey (Printable)

Tender peas and smoked turkey create a hearty, nutritious Southern dish perfect for any gathering.

# Components:

→ 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

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, celery, carrot, and garlic. Sauté for 5 to 6 minutes until vegetables soften.
02 - Add smoked turkey, black-eyed peas, bay leaf, smoked paprika, thyme, red pepper flakes, black pepper, broth, and water. Stir thoroughly to combine all components.
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 develop. Skim foam as needed.
04 - Remove smoked turkey from pot. Shred meat from bones, discarding skin and bones. Return shredded meat to pot.
05 - Taste and adjust seasoning with salt as needed. Remove and discard bay leaf.
06 - Ladle into bowls and serve hot. Garnish with fresh parsley and hot sauce if desired.

# Expert Advice:

01 -
  • It's the kind of dish that fills your kitchen with smoke and warmth while actually being good for you, a rare combination that feels like winning.
  • Smoked turkey gives you all the flavor depth of traditional versions without the heaviness, so you can eat a generous bowl and still feel light.
  • One pot, mostly hands-off cooking, which means you can spend New Year's Day actually enjoying people instead of being stuck at the stove.
02 -
  • Don't skip sorting the dried peas—I once bit into a pebble and learned this lesson the hard way, and it's the kind of thing that makes you look foolish in front of people you're trying to impress.
  • The peas will continue to soften slightly even after you take the pot off the heat, so if they're barely tender at the sixty-minute mark, give it another ten to fifteen minutes rather than going all the way to ninety. Overcooked peas turn to mush and lose their subtle, nutty flavor.
03 -
  • If you forget to soak the peas and you're short on time, bring them to a boil for two minutes, let them sit off heat for an hour, then drain and proceed as normal—it mimics the effect of overnight soaking.
  • The turkey will shred more easily if you let it cool just enough to handle without burning yourself, so be patient with that step.
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