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Creamy Southern Black Eyed Peas with Smoked Turkey

A close-up of creamy black eyed peas seasoned with greens and topped with smoked meat in a white bowl.
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Make tender, smoky, and creamy Southern Black Eyed Peas from scratch. This recipe honors tradition and is perfect for a hearty side dish or New Year’s Day luck.

Ingredients

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  • 1 pound dried black eyed peas, rinsed and picked over
  • 6 cups water or low-sodium chicken broth
  • 1 smoked turkey leg or 1 ham hock (or 1 teaspoon liquid smoke for vegan version)
  • 1 tablespoon olive oil or bacon grease
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon smoked paprika (use 1.5 tsp for vegan version)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 cups chopped collard greens (optional, for serving with greens)

Instructions

  1. Place the rinsed black eyed peas, water or broth, smoked turkey leg or ham hock, bay leaf, thyme, and smoked paprika in a large pot or Dutch oven.
  2. Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 1 hour.
  3. While the peas simmer, heat the olive oil or bacon grease in a separate skillet over medium heat. Add the onion, celery, and carrots. Cook until the vegetables soften, about 5 to 7 minutes.
  4. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
  5. After the peas have simmered for 1 hour, remove the turkey leg or ham hock. Discard the bone and shred any meat, returning the meat to the pot. Remove and discard the bay leaf.
  6. Stir the sautéed vegetables and cayenne pepper (if using) into the pot with the peas.
  7. Continue to simmer, uncovered, for another 30 to 45 minutes, or until the peas are tender and the liquid has thickened to a creamy consistency. Stir occasionally to prevent sticking.
  8. If using collard greens, add them during the last 15 minutes of cooking until tender.
  9. Taste and adjust seasoning with salt and pepper. If you used meat, you may need less salt. For the vegan version, add salt as needed.
  10. Serve hot, often over rice or with cornbread.

Notes

  • For a faster method, cook these in an Instant Pot: Combine peas, liquid, meat/liquid smoke, and seasonings (omit oil/veggies for now). Cook on High Pressure for 15 minutes, then allow for a Natural Pressure Release for 15 minutes before quick releasing the rest. Sauté aromatics separately and stir in after pressure cooking.
  • To achieve a creamy texture without meat, mash about 1/4 cup of the cooked peas against the side of the pot and stir them back in.
  • If you prefer a soup consistency, add 1 to 2 cups more broth or water during the final simmer.

Nutrition

Find it online: https://rosatasty.com/best-black-eyed-peas-creamy-southern-recipe/