Black Eyed Peas with Smoked Turkey for Ultimate Comfort Food
A budget-friendly and hearty recipe featuring black eyed peas and smoked turkey, perfect for cozy nights.
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.
Notes
Inspect dried black eyed peas for stones before cooking. Allow to simmer fully for tender peas. Adjust vinegar timing for optimal flavor.