Black-Eyed Peas With Smoked Turkey

Black-Eyed Peas With Smoked Turkey is a hearty, flavorful Southern classic that brings comfort and nutrition to the table. This dish features tender black-eyed peas and lean smoked turkey, offering a wholesome twist on the traditional New Year's dish that is perfect for a healthy start to the year.

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The combination of protein-rich legumes and smoky turkey wings creates a rich, complex broth without the need for heavy fats. It is an easy-to-prepare meal that satisfies the soul while keeping your wellness goals on track.

Ingredients

• Legumes and Vegetables: 1 pound (450 g) dried black-eyed peas (rinsed and sorted), 1 medium onion (chopped), 2 celery stalks (chopped), 1 large carrot (diced), 3 cloves garlic (minced), 1 bay leaf
• Meats: 1 pound (450 g) smoked turkey wings or drumsticks
• Liquids: 6 cups (1.4 liters) low-sodium chicken or vegetable broth, 2 cups (480 ml) water
• Seasonings: 1 teaspoon smoked paprika, 1 teaspoon dried thyme, ½ teaspoon crushed red pepper flakes (optional), 1 teaspoon freshly ground black pepper, Salt to taste, 2 tablespoons olive oil
• Garnish (optional): Chopped fresh parsley, Hot sauce

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Instructions

Step 1

In a large pot, heat olive oil over medium heat. Add onion, celery, carrot, and garlic. Sauté for 5–6 minutes until softened.

Step 2

Add smoked turkey, black-eyed peas, bay leaf, smoked paprika, thyme, red pepper flakes, black pepper, broth, and water. Stir to combine.

Step 3

Bring to a boil, reduce heat to low, and simmer uncovered for 60–75 minutes, or until black-eyed peas are tender and the flavors are well developed. Skim off any foam as needed.

Step 4

Remove smoked turkey from the pot. Shred the meat from the bones, discarding skin and bones, and return the meat to the pot.

Step 5

Taste and adjust seasoning with salt as needed. Remove bay leaf.

Step 6

Serve hot, garnished with fresh parsley and a dash of hot sauce if desired.

Zusatztipps für die Zubereitung

For an extra layer of flavor, you can add a diced bell pepper to the vegetable sauté or a small dash of liquid smoke while the peas are simmering. Be sure to use a large heavy-bottomed pot or Dutch oven to ensure even cooking throughout the process.

Varianten und Anpassungen

You can substitute the turkey with smoked chicken for a different flavor profile. For a vegetarian-friendly version, simply omit the turkey and use smoked paprika and a splash of liquid smoke to maintain the signature smoky aroma.

Serviervorschläge

This classic dish is best enjoyed served over a bed of steamed rice or alongside a warm piece of golden cornbread. Adding a dash of your favorite hot sauce at the table provides a nice spicy contrast to the smoky broth.

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Whether you are following tradition or just looking for a wholesome, protein-packed meal, these Black-Eyed Peas With Smoked Turkey offer a satisfying and delicious experience for everyone at the table. Enjoy this nutritious Southern staple hot and fresh.

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Common Recipe Questions

→ Do black-eyed peas need soaking before cooking?

While soaking reduces cooking time, this dish works well with unsoaked peas since they simmer for 60-75 minutes. The longer cook time allows flavors to develop fully.

→ Can I use canned black-eyed peas instead?

Yes, rinse and add canned peas during the last 15-20 minutes of cooking to heat through and absorb flavors without becoming mushy.

→ What parts of smoked turkey work best?

Smoked turkey wings or drumsticks offer ideal meat-to-bone ratios for flavor. The meat shreds easily after simmering, infusing the broth with rich smokiness.

→ How do I store and reheat leftovers?

Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or water if needed.

→ Can I make this vegetarian?

Absolutely. Omit the turkey and use vegetable broth. Increase smoked paprika to 2 teaspoons and add liquid smoke to maintain depth.

→ What pairs well with this dish?

Steamed rice, cornbread, or collard greens make traditional accompaniments. The creamy texture also complements crusty bread for soaking up the flavorful broth.