Southern Black Eyed Peas
This is a straightforward pot of black eyed peas with smoked turkey. The turkey leg gives you enough smoky flavor without needing bacon fat or ham hock, and the herbs keep it from tasting flat.
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.
Notes
Serve hot with cornbread and sliced green onions if desired.