Black Eyed Peas with Smoked Turkey Recipe
A hearty and flavorful Southern dish featuring tender black eyed peas simmered with smoky turkey necks and a blend of aromatic spices, perfect for a comforting meal.
- Prep Time: 8 hours (including soaking time) or 1 hour (quick soak)
- Cook Time: 2 hours
- Total Time: 10 hours (traditional soak) or 3 hours (quick soak)
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern US
- Diet: Halal
Ingredients
Beans and Broth
- 1 pound (2 cups) Dried Black Eyed Peas
- 4 cups Unsalted Chicken Broth
- 3 cups Water
Meat
- 1 pound Smoked Turkey Necks (weighed before cooking)
Vegetables and Aromatics
- 1 Yellow Onion (small), thinly sliced
- 3 Garlic Cloves, minced
Spices and Seasonings
- Neutral Cooking Oil Spray
- ½ teaspoon Cayenne Pepper
- 2 teaspoons Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Cumin
- ½ teaspoon Black Pepper
- 1 teaspoon dried Thyme
- 2 teaspoons Kosher Salt (or more, to taste)
- 1 Bay Leaf
- 1.5 teaspoons Apple Cider Vinegar
Instructions
- Soaking the Beans: For every 1 pound (2 cups) of black eyed peas, cover with 8 cups of cold, filtered water. Let the beans stand overnight or for at least 6 hours. Drain and rinse the beans before cooking.
- Quick Soaking Alternative: Place beans in a large pot with 8 cups of hot water per pound of beans. Bring to a boil and boil for 2 minutes, then remove from heat. Cover with a lid and let stand for 1 hour. Drain and rinse before proceeding.
- Searing the Turkey Neck: Spray the bottom of a large pot with cooking oil. Over medium-high heat, sear all sides of the smoked turkey necks until browned to develop flavor.
- Sautéing Onions and Garlic: Push the turkey necks to the side of the pot and add the thinly sliced onions. Cook until onions are just translucent. Add the minced garlic and cook another 2 minutes to release their aroma.
- Adding Beans and Seasonings: Add the soaked black eyed peas to the pot. Pour in the chicken broth and water. Add cayenne pepper, smoked paprika, garlic powder, cumin, black pepper, dried thyme, kosher salt, and the bay leaf. Stir everything well to combine.
- Simmering: Bring the pot to a boil, then reduce the heat to medium-low. Cover the pot with a slightly vented lid and let simmer for 2 hours, or until the beans are tender and the meat easily pulls away from the bones.
- Finishing Touches: Towards the end of cooking, stir in the apple cider vinegar to enhance the flavors. Taste the beans and broth, adjusting salt if needed. Optional: Remove turkey necks, shred the meat, discard bones, and stir the meat back into the pot.
Notes
- You may add more water as the beans cook down if you prefer a thinner consistency.
- Adjust salt to taste as the broth concentrates during cooking.
- Remove the bay leaf before serving.
- Shredding the turkey meat from the necks before serving adds texture and makes eating easier.
