Delicious Black Eyed Peas with Smoked Turkey for Comforting Meals
Savor comforting Black Eyed Peas with Smoked Turkey, a hearty Southern dish filled with rich flavors and warmth.
Equipment
- large heavy-bottomed pot
- Skillet
Ingredients
For the Base
- 1 lb smoked turkey necks Adds rich, smoky flavor to the broth; essential for that authentic Southern taste.
- 1 small yellow onion (diced) Provides sweetness and depth; shallots can be used for a milder flavor.
- 3 cloves garlic (freshly minced) Offers a fragrant aroma; be careful not to let them brown to avoid bitterness.
- cooking oil spray Prevents sticking during browning the turkey for a perfect crust.
For the Liquid
- 4 cups chicken broth Serves as the liquid base; low-sodium is recommended for controlled saltiness.
- 3 cups water Balances the broth and ensures the right consistency.
For the Peas
- 1 lb dried black-eyed peas (soaked overnight) Holds shape and absorbs all the wonderful flavors; you can use canned peas but adjust cooking time accordingly.
- 1 leaf bay leaf Infuses a subtle depth to the broth; remember to remove it before serving.
For the Spices
- 2 tsp smoked paprika Enhances the smoky profile, making the dish extra flavorful.
- 1 tsp cumin Adds an earthy spice flavor for that comforting warmth.
- 1 tsp dried thyme Complements the dish perfectly with its herbal notes.
- 1/2 tsp black pepper (freshly ground preferred) Adds a touch of heat; feel free to adjust to your taste.
- 1/2 tsp cayenne pepper Offers optional heat, perfect for those who like a bit of spice.
For Flavor Brightening
- 1.5 tsp apple cider vinegar Brightens up the dish; add it at the end of cooking to preserve its tanginess.
Instructions
How to Make Black Eyed Peas with Smoked Turkey
- Start by spraying a large heavy-bottomed pot with cooking oil. Brown the turkey necks over medium-high heat for about 3-4 minutes on each side, creating a flavorful base.
- Pour in the chicken broth and water; then add the bay leaf. Bring the mixture to a boil, reduce the heat to medium-low, and let it simmer for 20-25 minutes to extract those rich flavors.
- While the broth simmers, dry-toast the smoked paprika, cumin, garlic powder, and thyme in a skillet for 30-45 seconds until fragrant.
- Add the diced onion to the pot and cook for about 3 minutes until softened. Then, gently incorporate the minced garlic and sauté for 2 minutes, ensuring it doesn't brown to keep bitterness at bay.
- Drain and rinse the soaked black-eyed peas before adding them to the pot along with the turkey, toasted spices, kosher salt, black pepper, and cayenne. Stir well to combine!
- Bring the pot back to a boil. Cover and let it simmer on medium-low heat for 1.5 to 2 hours, stirring occasionally, until the peas are tender yet maintain their shape.
- About five minutes before serving, stir in the apple cider vinegar to enhance and brighten the flavors of this comforting dish.
Notes
Check for stones in the dried black-eyed peas before cooking, avoid adding vinegar too early, maintain a gentle simmer, adjust liquid if necessary, and experiment with spices to suit your taste.