Description
A comforting dish of black-eyed peas with smoked turkey, perfect for any occasion.
Ingredients
- 2 smoked turkey legs
- 1 lb frozen black-eyed peas
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 stalks celery, chopped
- 1 bell pepper, chopped
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- 4 cups chicken broth or water
Instructions
- In a Dutch oven, heat a drizzle of oil over medium heat. Sauté the onion, garlic, celery, and bell pepper, stirring until the onion softens and becomes translucent.
- Add the smoked turkey legs to the pot, browning them slightly.
- Stir in the frozen black-eyed peas along with the bay leaf, thyme, salt, black pepper, and optional cayenne pepper.
- Pour in enough chicken broth or water to cover the peas by about two inches. Bring to a boil, then reduce heat and let simmer.
- Cook for about 60 minutes, stirring occasionally, until peas are tender. Remove the bay leaf before serving.
- Shred some of the turkey meat into the peas and serve hot.
Notes
For a vegetarian version, use liquid smoke and increase vegetables. Leftovers can be stored in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Southern