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Overhead view of southern black eyed peas in a white serving bowl with cornbread on the side.

Southern Black-Eyed Peas Recipe

Author: Marsha McDougal
These slow-cooked Black-Eyed Peas made with smoked turkey are a Southern staple. A must have to celebrate New Year’s or for Sunday dinners.
5 from 15 votes
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Prep Time 10 minutes
Cook Time 1 hour 50 minutes
Soak Time 8 hours
Total Time 10 hours
Servings 8

Video

Equipment

Ingredients
  

  • 1 lb. dry black-eyed peas
  • 1 small yellow onion
  • 1 green bell pepper
  • 3 garlic cloves
  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
  • 1 teaspoon fine sea salt
  • 1 teaspoon lemon pepper seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • 6 cups chicken broth
  • 1 lb. smoked turkey wings*

Instructions
 

  • The night before, place the peas in a colander and rinse them over the sink. Remove any dirt or debris. Transfer the peas to a large bowl and cover with 2-3 inches of water. Cover the bowl with a lid and place it in the refrigerator overnight or for at least 6-8 hours.
  • The next day, begin prepping the vegetables. Dice the onion, dice the bell pepper, and mince the garlic cloves. Drain the water from the peas and rinse them again in a colander.
  • Heat a large dutch oven or pot over medium heat. Add the olive oil and butter. Sauté the onion and bell pepper for 3 minutes. Add the minced garlic and cook for an additional 30 seconds.
  • Add the drained black eyed peas to the pot along with the spices (salt, lemon pepper, garlic powder, onion powder, and smoked paprika). Pour in the chicken broth and stir everything together.
  • Add the smoked turkey wings to the pot and submerge them in the chicken broth. Place a lid on the pot, turn the heat up to medium-high, and bring the pot up to a boil. Once the pot is boiling, turn the heat down to medium-low and simmer the peas for 1 hour 30 minutes. Stir the peas occasionally and flip the turkey wings over 1-2 times while cooking. Replace the lid every time you stir.
  • After the black eyed peas have simmered for 90 minutes, remove the turkey wings from the pot and set them aside on a separate plate. Now begin to mash some of the peas with the back of a spoon against the side of the pot. This will help thicken the broth. Continue mashing some of the peas and letting the pot simmer without a lid for 10-15 minutes.
  • Now peel the skin off of the turkey wings and pull the meat off the bone. Add the pulled turkey meat back to the pot and stir everything together. Serve warm with homemade cornbread and enjoy!

Notes

  1. I prefer smoked turkey wings, but feel free to use a smoked turkey leg or ham hock instead.

Nutrition

Serving: 1servingCalories: 241kcalCarbohydrates: 38gProtein: 15gFat: 4gCholesterol: 7mgSodium: 966mgFiber: 7gSugar: 6g
Course Dinner, Side Dish
Cuisine American
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