📝 About This Recipe
This quintessential Southern comfort dish marries the earthy, creamy texture of black-eyed peas with the deep, mahogany richness of slow-smoked turkey. Traditionally served for good luck on New Year's Day, this pot of gold is elevated by a 'holy trinity' of aromatics and a low-and-slow simmer that coaxes collagen and smoky essence from the meat. It’s a soulful, protein-packed meal that warms the heart and pays homage to deep-rooted culinary heritage.
🥗 Ingredients
The Legumes
- 1 pound Dried black-eyed peas (sorted, rinsed, and soaked overnight)
The Smoked Meat
- 1.5 pounds Smoked turkey wings or drumsticks (about 2 large pieces)
Aromatics & Vegetables
- 1 large Yellow onion (finely diced)
- 1 medium Green bell pepper (diced)
- 2 pieces Celery stalks (diced)
- 4 pieces Garlic cloves (minced)
- 1 piece Jalapeño (seeded and minced for subtle heat)
Liquids & Seasoning
- 6 cups Chicken stock (low sodium preferred)
- 2 tablespoons Olive oil
- 1 teaspoon Dried thyme
- 1 teaspoon Smoked paprika
- 2 pieces Bay leaves (dried)
- 1 tablespoon Cajun or Creole seasoning (adjust to taste)
- 1 tablespoon Apple cider vinegar (to brighten the flavors at the end)
- 1/4 cup Fresh parsley (chopped for garnish)
👨🍳 Instructions
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1
Begin by sorting through your dried black-eyed peas to remove any small stones or debris. Rinse them thoroughly under cold water.
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2
Place the peas in a large bowl and cover with 3 inches of water. Soak overnight, or use the 'quick soak' method by boiling them for 2 minutes and then letting them sit covered for one hour.
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3
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat until shimmering.
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4
Add the diced onion, celery, and bell pepper (the holy trinity). Sauté for 6-8 minutes until the vegetables are soft and the onions are translucent.
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5
Stir in the minced garlic and jalapeño. Cook for another 60 seconds until fragrant, being careful not to burn the garlic.
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6
Add the smoked turkey pieces to the pot. Stir them around with the aromatics for 2 minutes to begin releasing their smoky oils.
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7
Pour in the chicken stock, scraping the bottom of the pot to release any flavorful browned bits (fond).
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8
Add the dried thyme, smoked paprika, bay leaves, and Cajun seasoning. Bring the liquid to a rolling boil.
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9
Drain and rinse your soaked peas, then add them to the boiling pot. Reduce the heat to low, cover with a tight-fitting lid, and simmer.
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10
Cook for 1 to 1.5 hours. Check periodically to ensure the peas are submerged; add a splash of water or more stock if the liquid level drops too low.
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11
Test the peas for tenderness. They should be creamy but not mushy. Once tender, remove the smoked turkey pieces to a cutting board.
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12
Shred the turkey meat from the bones, discarding the skin and bones. Return the succulent meat to the pot.
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13
Stir in the apple cider vinegar. This acidity is the 'secret' to balancing the heavy smoke and earthy legume flavors.
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14
Taste the broth. Add salt and black pepper only now, as the turkey and stock carry significant salt. Simmer uncovered for 5 more minutes to thicken the 'pot likker' (broth).
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15
Garnish with fresh parsley and serve hot in deep bowls.
💡 Chef's Tips
If you prefer a creamier consistency, take a ladle of peas and mash them against the side of the pot before stirring back in. Always wait until the end of cooking to add salt; adding it too early can toughen the skins of the beans. For a deeper flavor, use smoked turkey tails or necks if you can find them—they have a higher fat content which enriches the broth. If using canned peas, reduce the cooking time to 20 minutes and simmer the turkey in the stock for 45 minutes first to build the base flavor. Leftovers taste even better the next day as the starch from the peas continues to thicken the savory broth.
🍽️ Serving Suggestions
Serve with a thick wedge of warm, buttery skillet cornbread for dipping. Pair with a side of braised collard greens or mustard greens to complete the Southern plate. Serve over a bed of fluffy white long-grain rice (Hopping John style). A dash of your favorite vinegar-based hot sauce adds a perfect spicy kick. Pair with a crisp, cold Sweet Tea or a light Pilsner to cut through the richness.