The first chill of winter is in the air, and there’s no better way to bring warmth into my kitchen than with a pot of Black Eyed Peas with Smoked Turkey. As the ingredients simmer away, the comforting aroma intertwines with a hint of smokiness that conjures up cherished memories of family gatherings and holiday feasting. This hearty dish speaks to my soul, offering a satisfying depth of flavor while being incredibly budget-friendly.
With just a few simple adjustments, I can make this dish my own—whether opting for a bit of heat from cayenne pepper or reaching for canned peas in a pinch, the versatility of this Southern classic never fails to impress. Perfect for cozy weeknights or festive celebrations, this recipe embodies everything I love about homemade cooking: simplicity, flavor, and that unmistakable feeling of home. Let’s dive into the delightful world of Black Eyed Peas with Smoked Turkey, and get ready to warm both your heart and your belly!
Why are Black Eyed Peas with Smoked Turkey irresistible?
Comforting Aroma: As this dish simmers, your kitchen fills with a rich, smoky scent that instantly warms your heart.
Budget-Friendly: Black eyed peas are not only filling but also easy on the wallet—perfect for any home cook!
Versatile Spice Level: You can easily adjust the heat with cayenne pepper to match your taste.
Hearty Texture: Enjoy a creamy broth packed with tender peas and smoky turkey, making every bite satisfying.
Quick Option: In a hurry? Canned peas create a speedy alternative without sacrificing flavor.
This Southern-style comfort food is perfect for cozy nights or festive occasions—you won’t be able to resist!
Black Eyed Peas with Smoked Turkey Ingredients
For the Base
• 1 lb smoked turkey necks – Infuses the dish with rich, smoky flavor.
• 1 small yellow onion (diced) – Adds sweetness and depth to the broth.
• 3 garlic cloves (minced) – Provides a robust, fragrant finish.
• 3 cups water – Creates the necessary broth base.
• 4 cups chicken broth – A rich foundation; low-sodium is preferable for seasoning control.
For the Peas
• 1 lb dried black eyed peas (soaked overnight) – The primary ingredient that absorbs flavor beautifully.
• 2 tsp kosher salt – Balances the flavors; adjust according to taste.
• 1/2 tsp black pepper – Essential for seasoning; fresh is always preferred.
For the Spices
• 1 tsp garlic powder – Adds depth and a touch of umami.
• 1 tsp cumin – Introduces warmth and earthiness.
• 2 tsp smoked paprika – Delivers that signature smoky depth essential to the recipe’s flavor.
• 1 tsp dried thyme – Infuses herby freshness and complexity.
• 1/2 tsp cayenne pepper – Adjust according to your preferred heat level.
For Finishing Touches
• 1.5 tsp apple cider vinegar – Brightens flavors and adds a tangy balance; add at the end.
• 1 bay leaf – Enhances the broth’s overall flavor profile.
Enjoy crafting a soulful dish of Black Eyed Peas with Smoked Turkey, where comfort meets culinary creativity!
How to Make Black Eyed Peas with Smoked Turkey
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Prepare the pot: Spray a heavy-bottomed pot with cooking oil and heat it over medium-high heat. This will ensure even cooking and prevent sticking.
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Brown the turkey: Add the smoked turkey necks to the pot, cooking for 3-4 minutes per side until they are golden brown. This step develops a deeper flavor in your broth.
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Create the broth base: Pour in 4 cups of chicken broth along with 3 cups of water. Add the bay leaf, bring to a boil, then reduce the heat and let it simmer for 20-25 minutes.
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Toast spices: In a separate skillet, dry-toast the smoked paprika, cumin, garlic powder, and thyme for 30-45 seconds until fragrant. This enhances their flavors before adding them to the pot.
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Sauté onions and garlic: Into the broth, add the diced onion and cook for 3 minutes. Then, add the minced garlic for an additional 2 minutes, ensuring they become aromatic without browning.
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Add peas and seasonings: Drain and rinse the soaked black eyed peas, then stir them into the pot with the toasted spices, kosher salt, black pepper, and cayenne pepper. This incorporates all the flavors beautifully.
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Simmer the dish: Bring everything back to a boil, then reduce the heat to medium-low. Cover and simmer for 1.5 to 2 hours, stirring occasionally until the peas are tender yet maintain their shape.
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Finish with vinegar: Just 5 minutes before serving, stir in the apple cider vinegar to enhance and brighten the overall flavor of the dish.
Optional: Serve with a sprinkle of fresh herbs for a vibrant touch.
Exact quantities are listed in the recipe card below.
Expert Tips for Black Eyed Peas with Smoked Turkey
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Check for Stones: Always inspect your dried black eyed peas for any stones before cooking to avoid unpleasant surprises in your dish.
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Don’t Rush the Simmer: Allow the peas to simmer on low heat for the full time; skipping this step can lead to tough peas that won’t soften properly.
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Vinegar Timing: Add the apple cider vinegar only at the end of cooking to maintain its bright flavor, enhancing the earthy richness of the dish without overwhelming it.
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Adjust Spice Levels: Feel free to modify the amount of cayenne pepper; start with less and gradually add more to achieve your preferred heat level in the black eyed peas with smoked turkey.
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Thicker Broth Fix: If your broth thickens too much during simmering, simply add extra water or chicken broth to reach your desired consistency.
How to Store and Freeze Black Eyed Peas with Smoked Turkey
Fridge: Store leftovers in an airtight container for up to 5 days. Reheat gently on the stovetop with a splash of water or broth to restore moisture.
Freezer: For longer storage, freeze in airtight containers or freezer bags for up to 3 months. Label with the date to keep track of freshness.
Reheating: When ready to enjoy, thaw overnight in the fridge. Reheat on the stovetop over medium heat, stirring occasionally until warmed through.
Make-Ahead Tip: This dish can be fully prepared ahead of time and stored, making it a perfect option for busy days!
Make Ahead Options
These Black Eyed Peas with Smoked Turkey are perfect for meal prep enthusiasts! You can chop the onions and mince the garlic up to 24 hours in advance, storing them in the refrigerator to keep their freshness intact. Additionally, soak the dried black eyed peas overnight for quick cooking the next day. When ready to cook, simply brown the turkey necks, add the broth and prepared ingredients, and simmer. If you want to save even more time, this dish can also be fully cooked and refrigerated for up to 3 days or frozen for up to 3 months. When reheating, add a splash of broth to maintain the creamy consistency, and you’ll have a comforting meal ready in minutes!
Black Eyed Peas with Smoked Turkey Variations
Feel free to switch it up and make this dish your own with these delicious tweaks.
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Canned Peas: Swap in canned black-eyed peas for a quicker, hassle-free meal without sacrificing flavor. Just be sure to rinse and drain them well.
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Heat Boost: Add diced jalapeños or a splash of hot sauce to kick up the spice level, perfect for those who crave a fiery finish.
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Sausage Swap: Substitute smoked turkey necks with andouille sausage for a flavorful twist that adds a kick to your dish. The sausage infuses the broth with even more depth, enhancing the overall experience.
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Herb Infusion: Replace dried thyme with fresh herbs like parsley or cilantro for a vibrant garnish that brightens the dish, adding freshness to each bite.
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Coconut Cream: Stir in a splash of coconut cream during the last few minutes of cooking for a luscious, rich texture paired with a hint of sweetness.
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Vegetable Medley: Incorporate diced carrots or celery for added nutrition and texture, transforming the dish into a heartier meal.
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Vinegar Alternatives: Swap apple cider vinegar for fresh lime juice at the end for a zesty, tropical flavor that lifts this comforting dish to new heights.
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Smoky Flavor: For an extra layer of smokiness, mix in a pinch of liquid smoke or smoked salt, giving the broth an even richer character.
What to Serve with Black Eyed Peas with Smoked Turkey?
The warmth of a hearty bowl of this comfort food invites many wonderful accompaniments to complete your meal.
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Cornbread: The sweet, crumbly texture perfectly contrasts the creamy peas, enhancing each bite with a delightful crunch. Dip it into the flavorful broth for an irresistible combination!
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Collard Greens: Savory and nutrient-rich, these tender greens provide a fresh bite that balances the richness of the black eyed peas. Sauté with garlic and a hint of lemon for a bright flavor boost.
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White Rice: A classic pairing, fluffy white rice can absorb the delicious smoky broth, transforming your plate into a truly satisfying experience. It’s simple and complements the dish beautifully.
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Coleslaw: Add a refreshing crunch with coleslaw, which contrasts the hearty texture of the peas. The cool, tangy dressing will lift your meal and add a delightful brightness!
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Pickled Jalapeños: A dash of these spicy beauties introduces a lively kick that can elevate the flavors in your dish. They’ll provide both warmth and tang, creating an exciting taste sensation.
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Sweet Tea: No Southern meal is complete without a glass of sweet tea! Its refreshing sweetness is the perfect companion to the smoky flavors, making your dining experience feel like a cozy gathering with loved ones.
For dessert, consider serving a slice of pecan pie or a comforting bread pudding to wrap up your meal on a sweet note!
Black Eyed Peas with Smoked Turkey Recipe FAQs
How do I select ripe black eyed peas?
Absolutely! When selecting dried black eyed peas, look for ones that are whole, firm, and have a uniform color. If you’re buying fresh or canned peas, choose those without any dark spots or blemishes. They should smell fresh and earthy, not musty.
What’s the best way to store leftovers?
Definitely! Store your Black Eyed Peas with Smoked Turkey in an airtight container in the fridge for up to 5 days. Ensure they are cooled down to room temperature before placing them in the container to prevent moisture buildup, which can lead to spoilage.
Can I freeze Black Eyed Peas with Smoked Turkey?
Yes, indeed! This dish freezes beautifully. After cooling, portion your peas into airtight containers or freezer bags, leaving some space as they may expand. They can be stored in the freezer for up to 3 months. When ready to use, thaw them overnight in the fridge and reheat on the stovetop.
What should I do if my peas aren’t tender after cooking?
Very great question! If your black eyed peas aren’t tender after simmering for the recommended time, they might need a bit more time on the stove. Simply cover the pot again, and allow them to simmer for an extra 20-30 minutes. Make sure to check periodically, and add a splash of broth or water if the mixture thickens too much.
Are there any dietary concerns with smoked turkey?
Definitely consider this! While smoked turkey is generally safe for most people, it can contain higher levels of sodium, so it’s best to choose low-sodium options if you are watching your salt intake. Always check for allergies, especially if serving to guests with dietary restrictions—having a vegetarian version using smoked paprika and liquid smoke could be a delightful alternative!
Black Eyed Peas with Smoked Turkey for Ultimate Comfort Food
Equipment
- heavy-bottomed pot
- - Skillet
Ingredients
For the Base
- 1 lb smoked turkey necks Infuses the dish with rich, smoky flavor.
- 1 small yellow onion, diced Adds sweetness and depth to the broth.
- 3 cloves garlic, minced Provides a robust, fragrant finish.
- 3 cups water Creates the necessary broth base.
- 4 cups chicken broth A rich foundation; low-sodium is preferable.
For the Peas
- 1 lb dried black eyed peas, soaked overnight The primary ingredient that absorbs flavor beautifully.
- 2 tsp kosher salt Balances the flavors; adjust according to taste.
- 1/2 tsp black pepper Essential for seasoning; fresh is always preferred.
For the Spices
- 1 tsp garlic powder Adds depth and a touch of umami.
- 1 tsp cumin Introduces warmth and earthiness.
- 2 tsp smoked paprika Delivers that signature smoky depth.
- 1 tsp dried thyme Infuses herby freshness and complexity.
- 1/2 tsp cayenne pepper Adjust according to your preferred heat level.
For Finishing Touches
- 1.5 tsp apple cider vinegar Brightens flavors and adds a tangy balance.
- 1 bay leaf Enhances the broth’s overall flavor profile.
Instructions
Preparation
- Spray a heavy-bottomed pot with cooking oil and heat it over medium-high heat.
- Add the smoked turkey necks to the pot, cooking for 3-4 minutes per side until they are golden brown.
- Pour in 4 cups of chicken broth along with 3 cups of water. Add the bay leaf, bring to a boil, then reduce the heat and let it simmer for 20-25 minutes.
- In a separate skillet, dry-toast the smoked paprika, cumin, garlic powder, and thyme for 30-45 seconds until fragrant.
- Into the broth, add the diced onion and cook for 3 minutes. Then, add the minced garlic for an additional 2 minutes.
- Drain and rinse the soaked black eyed peas, then stir them into the pot with the toasted spices, kosher salt, black pepper, and cayenne pepper.
- Bring everything back to a boil, then reduce the heat to medium-low. Cover and simmer for 1.5 to 2 hours, stirring occasionally until the peas are tender.
- Just 5 minutes before serving, stir in the apple cider vinegar.