Ingredients (~6 servings)
- 3/4 lb dried black eyed peas
- 6 cloves garlic, minced
- 1/2 yellow onion, diced
- 1/2 green bell pepper, diced
- 1 large stalk celery, diced
- 4 1/2 cups chicken stock
- 1 large smoked precooked turkey leg (or 2 small ones)
- 1 tsp smoked paprika
- 1/4 tsp black pepper
- 1 1/2 tsp salt (plus more to taste)
- 1/4 tsp celery seeds
- 1 tsp sugar
- 5 sprigs fresh thyme
- 2 bay leaves
- 1 Tbsp olive oil
Soak the Black Eyed Peas
Rinse 3/4 lb of black eyed peas under cold water and pick through them to remove any debris.
Transfer to a bowl and cover with water by ~2 inches; let sit for 6 hours or overnight.
If you’re short on time, use the quick soak method – bring the peas and water to a boil for 2 minutes, then turn off the heat and let sit covered for 1 hour.
Drain before using.
Cook the Aromatics
Heat a large pot over medium-high heat and add 1 Tbsp of olive oil.
Once the oil shimmers, add the 1/2 diced onion, 1/2 diced green pepper, and 1 large stalk of diced celery to the pot.
Cook for ~4-6 minutes, stirring occasionally, until the vegetables soften and start to turn translucent at the edges.
Add 6 cloves of minced garlic, 1/4 tsp celery seeds, 1 tsp smoked paprika, 1/4 tsp black pepper, 1 tsp sugar, and 1 tsp of the salt.
Stir constantly for ~1 minute until the garlic is fragrant but not browned.
Add the Peas and Simmer
Pour in 4 1/2 cups of chicken stock and stir to scrape up any browned bits from the bottom of the pot.
Add the drained black eyed peas, 2 bay leaves, 5 sprigs of thyme, and another 1/2 tsp of salt.
Nestle the smoked turkey leg into the pot so it’s mostly submerged.
Bring everything to a boil, then reduce the heat to low and cover the pot.
Let simmer for ~30-40 minutes, stirring every 10 minutes or so, until the peas are tender but not mushy.
You’ll know they’re done when you can easily smash one against the side of the pot with a spoon.
Shred the Turkey and Finish
Pull out the turkey leg and set it on a cutting board to cool for a few minutes.
Once cool enough to handle, pull the meat off the bone and shred it – discard the skin and bone.
Add the shredded turkey back to the pot and stir it in.
Let everything simmer uncovered for another ~5 minutes so the flavors come together.
Taste and add more salt if needed – I usually add another 1/2 tsp at this point but it depends on how salty your stock and turkey leg are.
Fish out the bay leaves and thyme sprigs before serving.
Serve hot with cornbread and sliced green onions on top if you want.
Southern Black Eyed Peas
Ingredients
Ingredients (~6 servings)
- 3/4 lb dried black eyed peas
- 6 cloves garlic, minced
- 1/2 yellow onion, diced
- 1/2 green bell pepper, diced
- 1 large stalk celery, diced
- 4 1/2 cups chicken stock
- 1 large smoked precooked turkey leg, or 2 small ones
- 1 tsp smoked paprika
- 1/4 tsp black pepper
- 1 1/2 tsp salt, plus more to taste
- 1/4 tsp celery seeds
- 1 tsp sugar
- 5 sprigs fresh thyme
- 2 bay leaves
- 1 Tbsp olive oil
Instructions
- Rinse 3/4 lb black eyed peas and pick through for debris.
- Soak in water 2 inches above peas for 6 hours or overnight, or use quick soak method: boil peas and water for 2 minutes, turn off heat, cover and sit 1 hour.
- Drain peas before using.
- Heat 1 Tbsp olive oil in large pot over medium-high heat.
- Add 1/2 diced onion, 1/2 diced green pepper, and 1 diced celery stalk.
- Cook 4-6 minutes, stirring occasionally, until vegetables soften.
- Add 6 minced garlic cloves, 1/4 tsp celery seeds, 1 tsp smoked paprika, 1/4 tsp black pepper, 1 tsp sugar, and 1 tsp salt.
- Stir constantly for 1 minute until garlic is fragrant.
- Pour in 4 1/2 cups chicken stock and scrape up browned bits.
- Add drained peas, 2 bay leaves, 5 thyme sprigs, and 1/2 tsp salt.
- Nestle turkey leg into pot so mostly submerged.
- Bring to boil, then reduce heat to low and cover.
- Simmer 30-40 minutes, stirring every 10 minutes, until peas are tender.
- Remove turkey leg and cool a few minutes.
- Shred meat off bone, discard skin and bone.
- Return shredded turkey to pot and stir.
- Simmer uncovered 5 minutes.
- Taste and add more salt if needed.
- Remove bay leaves and thyme sprigs before serving.