Traditional Black-Eyed Peas for Every Occasion
A soulful, smoky, and comforting dish steeped in Southern tradition perfect for New Year’s Day or any cozy occasion. Made with smoked turkey legs, aromatic vegetables, and hearty black-eyed peas, this recipe brings warmth and flavor to every bowl.
Equipment
- Dutch Oven
- Wooden Spoon
Ingredients
Main Ingredients
- 2 smoked turkey legs
- 1 lb frozen black-eyed peas
- 1 onion chopped
- 3 cloves garlic minced
- 2 stalks celery chopped
- 1 bell pepper chopped
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp salt or to taste
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper optional
- 4 cups chicken broth or water
Instructions
- Heat a bit of oil in a Dutch oven. Sauté onion, garlic, celery, and bell pepper until the onion becomes translucent.
- Add smoked turkey legs to the pot and brown slightly to release their smoky flavor.
- Stir in black-eyed peas, bay leaf, thyme, salt, pepper, and cayenne pepper.
- Pour in chicken broth or water until peas are covered by about 2 inches. Bring to a boil, then reduce to a simmer.
- Simmer for 60 minutes, or until peas are tender but not mushy. Stir occasionally. Remove bay leaf before serving.
- Optional: Shred turkey and mix into the peas. Serve hot with cornbread or your favorite Southern sides.
Notes
- For a vegetarian version, omit the turkey and use smoked paprika and coconut milk for richness.
- Add a splash of vinegar or a pinch of sugar before serving to brighten the flavor.
- Leftovers keep well and taste even better the next day!