Black-Eyed Peas With Smoked Turkey (Printable)

Hearty Southern-style black-eyed peas with smoked turkey, vegetables, and aromatic spices in a savory broth.

# 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

# Method:

01 - Heat olive oil in a large pot over medium heat. Add onion, celery, carrot, and garlic. Cook for 5-6 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 thoroughly to combine all ingredients.
03 - Bring mixture to a boil, then reduce heat to low. Simmer uncovered for 60-75 minutes until black-eyed peas are tender and flavors are fully developed. Skim off foam as it rises to surface.
04 - Remove smoked turkey from pot. Shred meat from bones, discard skin and bones, and return shredded meat to pot.
05 - Taste and adjust salt as needed. Remove bay leaf before serving.
06 - Ladle into bowls and serve hot. Garnish with fresh parsley and hot sauce if desired.

# Expert Advice:

01 -
  • It's genuinely easy to make, requiring just one pot and about ninety minutes of mostly hands-off simmering time.
  • The smoked turkey adds real depth without any of the heaviness you'd expect from a traditional version.
  • It freezes beautifully, so you can make a big batch and have something wholesome waiting for you on difficult weeks.
02 -
  • Don't skip rinsing and sorting the dried peas; you'd be surprised what gets mixed in with them at the package level.
  • If your peas aren't tender after seventy-five minutes, they're likely old—add another fifteen minutes of cooking time and be patient rather than frustrated.
  • The smoked turkey needs to cool slightly before shredding or you'll burn your fingers and create an unnecessary mess.
03 -
  • Use a heavy-bottomed pot or Dutch oven so the bottom doesn't scorch and the heat distributes evenly across the entire dish.
  • If your broth is high in sodium, reduce it to four cups and add the two cups of water as written; taste and adjust before serving.
  • Don't stir too frequently during cooking or the peas will break down and make the broth cloudy instead of clear.
Return