Description
This hearty Black-Eyed Peas With Smoked Turkey recipe features tender black-eyed peas simmered with smoky turkey wings, aromatic vegetables, and a blend of savory spices. Perfect as a comforting southern-style dish, it’s enriched with fresh herbs and a touch of heat from red pepper flakes and hot sauce for a flavorful and satisfying meal.
Ingredients
Scale
Black-Eyed Peas and Broth
- 1 pound dried black-eyed peas, rinsed and sorted
- 6 cups low-sodium chicken or vegetable broth
- 2 cups water
Aromatics and Vegetables
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 large carrot, diced
- 3 cloves garlic, minced
- 1 bay leaf
Seasonings and Spices
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon crushed red pepper flakes, optional
- 1 teaspoon freshly ground black pepper
- Salt to taste
Protein and Garnishes
- 1 pound smoked turkey wings or drumsticks
- 2 tablespoons olive oil
- Chopped fresh parsley, for garnish
- Hot sauce, for serving (optional)
Instructions
- Sauté aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion, celery, carrot, and minced garlic. Cook, stirring occasionally, for 5 to 6 minutes until the vegetables are soft and fragrant.
- Combine ingredients: Add the smoked turkey wings or drumsticks, rinsed black-eyed peas, bay leaf, smoked paprika, dried thyme, crushed red pepper flakes (if using), freshly ground black pepper, chicken or vegetable broth, and water to the pot. Stir well to ensure all ingredients are evenly distributed.
- Simmer peas: Bring the mixture to a boil, then reduce the heat to low. Allow the peas to simmer uncovered for 60 to 75 minutes, or until the black-eyed peas are tender and the flavors have melded. Skim off any foam that forms on the surface during cooking.
- Shred turkey: Carefully remove the smoked turkey pieces from the pot. Using forks or your hands, shred the meat away from the bones and discard the skin and bones. Return the shredded turkey meat to the pot.
- Adjust seasoning: Taste the stew and season with salt as needed. Remove and discard the bay leaf before serving.
- Serve: Ladle the black-eyed peas and turkey into bowls. Garnish with chopped fresh parsley and add hot sauce if desired for an extra kick. Serve hot and enjoy this comforting, flavorful dish.
Notes
- Soaking black-eyed peas overnight can reduce cooking time but is optional for this recipe.
- Use smoked turkey wings or drumsticks for deep, smoky flavor; alternatives include smoked ham hocks.
- Adjust crushed red pepper flakes and hot sauce amounts to control spiciness.
- Skim foam during simmering to achieve a clearer broth and avoid bitterness.
- Leftovers reheat well and flavors often improve the next day.
