How to Make Delicious Black Eyed Peas with Smoked Turkey

Black eyed peas are a staple in Southern cooking They are traditionally eaten on New Year’s Day for good luck in the coming year I love making a big pot of black eyed peas simmered with smoked turkey, The smoky flavor really enhances the peas and makes them irresistibly delicious,

In this article, I’ll walk you through my easy step-by-step method for making the best black eyed peas with smoked turkey. I’ve made this recipe countless times over the years so I’ve perfected the technique. Trust me when I say these peas will be bursting with rich, savory flavor.

Ingredients You’ll Need

• 1 pound dried black eyed peas
• 1 smoked turkey leg or wing (about 1-1.5 pounds)
• 1 yellow onion, diced
• 3 cloves garlic, minced
• Chicken broth or stock
• Water
• Olive oil or neutral cooking oil
• Seasonings: smoked paprika, cayenne, thyme, bay leaves, etc.

Why Smoked Turkey?

The smoked turkey gives incredible flavor to the peas as they simmer together in the pot. You can use a turkey leg wing or even a smoked turkey neck. The smokiness infuses into the peas and broth creating the most insanely delicious pot liquor.

While turkey is traditional, you could also use ham hocks, bacon, or salt pork if you want. I prefer turkey because it’s lower in fat but still packs a ton of flavor.

Soaking the Peas

Before cooking the peas, it’s important to soak them overnight or for at least 6-8 hours. This softens the peas and reduces the cook time.

After soaking, rinse the peas well and pick through them to remove any dirt or debris. Discard any peas that look discolored or shriveled.

If you forget to soak them, you can do a quick boil method. Just boil the peas for 2 minutes in hot water and then let them sit for 1 hour before cooking.

Step-By-Step Cooking Instructions

1. Sear the smoked turkey – Add a bit of oil to a large pot or Dutch oven over medium-high heat. Sear the turkey on all sides until nicely browned. This adds even more flavor.

2. Sauté the aromatics – Add the diced onion and let cook for 2-3 minutes until starting to soften. Then add the garlic and sauté another 1-2 minutes.

3. Simmer the peas – Add the soaked peas, chicken broth, water, and seasonings to the pot. I like using 4 cups broth and 4 cups water but you can adjust amounts to your liking. Bring to a boil, then reduce heat and simmer.

4. Flavor to taste – After about an hour, start tasting the peas and broth. Add more smoked paprika, salt, pepper or other seasonings to taste.

5. Cook until tender – Simmer for 1.5 – 3 hours until peas reach desired tenderness. Stir occasionally and add more liquid as needed.

6. Finish and serve – When peas are tender, stir in a splash of apple cider vinegar or hot sauce. Discard bay leaves. Serve peas warm ladled into bowls with a slotted spoon so the delicious broth isn’t left behind!

Tips for Making the Best Black Eyed Peas

• Use fully cooked smoked turkey so it quickly infuses flavor as it simmers.

• Go light on the salt until the end since the turkey and broth contain sodium.

• For a heartier dish, add chopped greens like collards or mustard greens.

• Cook low and slow for maximum flavor absorption. Don’t rush the process!

• Add more water/broth if the peas start to look dry before they reach desired tenderness.

• The simmering broth or “pot likker” is full of flavor. Ladle it over cornbread or enjoy as a soup.

Flavor Variations to Try

There are so many ways to customize the flavors in this recipe:

• Use a Creole seasoning blend instead of individual spices.

• Add a diced jalapeño for a kick of heat.

• Stir in chopped okra the last 30 minutes for added texture.

• Swap the onion for chopped green bell pepper.

• Throw in a few chopped Roma tomatoes for brightness.

• Use smoked paprika, cumin and coriander for a Spanish flair.

Make-Ahead and Freezing Instructions

The best part about beans is that they store and freeze so well. Here are some tips:

• Let the peas fully cool before freezing. Transfer to bags or containers removing as much air as possible.

• Portion into meal-sized amounts so it’s easy to defrost only what you need.

• Add a bit of the broth to each bag or container to keep peas moist.

• Freeze for up to 6 months for best quality and taste.

• Defrost peas in the fridge overnight before reheating on the stove or in the microwave.

Serving Suggestions for Black Eyed Peas

A pot of black eyed peas makes the perfect hearty, budget-friendly meal. Here are some tasty ways to serve them:

• With cornbread, collard greens, and hot sauce for a traditional Southern New Year’s meal.

• Over rice with slices of Andouille sausage and hot pepper vinegar.

• Mixed into shrimp or chicken jambalaya.

• With brown rice and sautéed bell peppers for a one-pot meal.

• Scooped on top of greens for a protein and fiber packed salad.

• Served with oven roasted chicken legs and a side of mac & cheese.

• As the protein on a grain bowl with brown rice, roasted veggies, avocado and salsa.

Quick Weeknight Version

If you’re short on time, here’s a fast version using canned black eyed peas to make this classic dish in about 30 minutes:

• Sauté onion, garlic, celery and green pepper in olive oil.

• Add 2 cans black eyed peas (drained and rinsed), smoked turkey, chicken broth, seasonings and simmer 15 minutes.

• Shred turkey and stir back into peas.

• Serve over rice with hot sauce and green onion garnish.