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Classic Southern Black Eyed Peas with Smoked Turkey

A white bowl filled with rich, savory black eyed peas stewed in a dark sauce, sitting on a wooden surface near a bright window.
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Make tender, creamy Southern Black Eyed Peas from scratch. This recipe uses smoked turkey for deep flavor, perfect for a comforting side dish or New Year’s Day tradition.

Ingredients

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  • 1 pound dried black eyed peas, rinsed and picked over
  • 6 cups water or low-sodium chicken broth
  • 1 smoked turkey wing or 1 small smoked ham hock (for Vegan: substitute 1 teaspoon liquid smoke or 1 tablespoon smoked paprika)
  • 1 tablespoon olive oil or bacon grease
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 tablespoon apple cider vinegar

Instructions

  1. Place the rinsed black eyed peas in a large pot or Dutch oven. Cover with water or broth, ensuring the peas are submerged by at least two inches. Let them soak overnight, or use a quick soak method (cover with water, bring to a boil for 2 minutes, then let stand for 1 hour). Drain the soaking liquid.
  2. Return the peas to the pot and cover with 6 cups of fresh water or broth. Add the smoked turkey wing or ham hock, bay leaf, salt, pepper, and cayenne (if using).
  3. Bring the mixture to a boil over high heat, then immediately reduce the heat to low, cover, and simmer for 1 to 1.5 hours, or until the peas are tender. If using liquid smoke or smoked paprika instead of meat, add it during the last 30 minutes of cooking.
  4. While the peas simmer, prepare the aromatics. In a separate small skillet, heat the olive oil or bacon grease over medium heat. Add the chopped onion and celery. Cook until softened, about 5 to 7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Once the peas are tender, remove and discard the bay leaf and the smoked meat (shred any usable meat from the bone and return it to the pot).
  6. Stir the cooked onion, celery, and garlic mixture into the pot of peas. Simmer uncovered for another 15 minutes to allow the flavors to meld and the liquid to thicken slightly, creating a creamy texture.
  7. Stir in the apple cider vinegar just before serving. Taste and adjust salt and pepper as needed. Serve hot, often alongside rice or collard greens.

Notes

  • For a faster method, cook these in an Instant Pot: Combine peas, 4 cups liquid, smoked meat/seasoning, and bay leaf. Cook on High Pressure for 18 minutes, then allow a Natural Pressure Release for 15 minutes before quick releasing the rest. Sauté aromatics separately and stir in after pressure cooking.
  • To achieve a creamy texture without meat, mash about 1/4 cup of the cooked peas against the side of the pot and stir them back in.
  • These peas are excellent served over white rice or alongside cornbread for a complete meal.

Nutrition

Find it online: https://yummagnet.com/creamy-southern-black-eyed-peas-recipe/