Black Eyes Peas with Smoked Turkey Legs
This Black Eyes Peas with Smoked Turkey Legs recipe delivers rich Southern comfort in one pot, blending tender black-eyed peas, smoky turkey, and savory aromatics into a hearty, flavorful stew. Simple to make yet deeply satisfying, it’s perfect for weeknight dinners or festive gatherings, offering the classic warmth of traditional Southern cooking.
Equipment
- Large Pot
- Wooden Spoon
Ingredients
Main Ingredients
- 1 lb dry black eyed peas sorted and rinsed
- 2 smoked turkey legs
- 1 onion diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 1 bay leaf
- 6 cups chicken broth
- salt and pepper to taste
Instructions
- Sort and rinse the black eyed peas thoroughly.
- Dice the onion and celery, and mince the garlic. Set aside.
- In a large pot, combine peas, smoked turkey legs, onion, celery, garlic, bay leaf, and chicken broth.
- Bring the mixture to a boil, then reduce heat to low and simmer for 60–90 minutes, stirring occasionally and checking liquid levels.
- Remove the turkey legs, pull the meat from the bones, and return the shredded turkey to the pot.
- Season with salt and pepper, simmer for 5–10 more minutes until peas are tender and the broth is rich.
Notes
- For a faster version, use canned black eyed peas and reduce simmering time.
- Add collard greens for a Southern twist or stir in rice for a Hoppin’ John variation.
- The dish freezes well for up to three months and tastes even better the next day.