Black-Eyed Peas With Smoked Turkey (Print View)

Tender peas and smoked turkey simmered with aromatic vegetables in a flavorful broth for a hearty Southern 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, 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 pot over medium heat. Add 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. Stir thoroughly to combine all ingredients.
03 - Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 60 to 75 minutes until black-eyed peas are tender and flavors are well developed. Skim foam from the surface as needed.
04 - Remove smoked turkey from the pot. Shred the meat from the bones, discarding skin and bones. Return the shredded meat to the pot.
05 - Taste the dish and adjust salt as needed. Remove and discard the bay leaf.
06 - Ladle into bowls and serve hot. Garnish with fresh parsley and a dash of hot sauce if desired.

# Expert Advice:

01 -
  • It tastes like comfort but won't leave you feeling weighed down afterward, a rare combination that actually works.
  • The smoked turkey does the heavy lifting flavor-wise, so you're not stuck stirring a pot for hours waiting for something to happen.
  • One pot means one pot to wash, which matters more than you'd think on a busy weeknight.
02 -
  • Don't skip the sorting and rinsing of dried peas—a hidden stone or a split pea that's already partially cooked can ruin the texture of an otherwise perfect pot.
  • The turkey doesn't need to be submerged; it's adding flavor to the liquid more than it's cooking in it, so it's fine if the top half sits above the surface.
  • Smoked paprika is not the same as regular paprika, and switching them out changes the entire character of the dish.
03 -
  • Make this a day ahead if you can—the flavors deepen overnight, and you'll have time to skim off rendered fat from the surface while the pot is cold, leaving you with a cleaner-tasting bowl.
  • If your peas are taking longer than 75 minutes, it usually means the water was mineral-heavy or the peas were old; add another cup of broth and keep going rather than raising the heat, which toughens the skins.
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