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Now you know and I know—some dishes ride with you like day-ones, and these Southern black-eyed peas? They don’t just show up, they show out. This recipe’s got that slow-simmered soul, riding shotgun with smoked turkey leg that’s got enough bass to bump through every bite.
Dried black eyed peas cooked low and slow for a couple hours, this dish hits creamy-tender texture notes that sing like Whodini’s “Friends”—deep, familiar, and always there when you need flavor that don’t flake. It's the answer to bland bean blues, solving the age-old problem of “what’s missing from this pot?” with one big, bold scoop.
Beats and Eats (music to pair with blackeyed peas)
Like Whodini’s groove, this dish is layered and soulful—every note of smoky turkey and seasoned stock moves in harmony, just like that hook you never forget. The bounce in that beat rides like the richness in each spoonful, steady and satisfying like good friends and great food. How many of us have had them?
Marwin's Flavor-philes and Liner Notes
Cooking tips to elevate flavor and texture based on tried and true recipe testing
- Smoked Turkey Leg brings deep, meaty flavor and a tender chew that infuses every pea with rich, smoky soul. I prefer to grind the meat from one turkey leg and mix in with the peas for a more interesting eating experience —substitute with ham hocks, smoked sausage or bacon if needed.
- Homemade Creole Seasoning adds complexity and balanced heat, giving every bite a vibrant, zesty lift with warm spices like paprika, garlic, and cayenne pepper.
- Chicken Broth provides a savory base and amplifies the flavor depth, binding all the ingredients with comforting warmth—vegetable stock can work in a pinch too if preferred.
Recommended Pairings:
We save the best Black eyed peas recipes for New Year's and sometimes Sunday dinner in my house. The other regulars on the menu include braised Southern-style collard greens, baked mac and cheese, and crispy fried chicken. It's the kind of Southern plate that knows how to treat you right.
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Ingredients
- 1 pound dried black-eyed peas fresh can be substituted
- 2 tablespoon olive oil
- 2 medium smoked turkey legs
- 1 large yellow onion diced
- 4 cloves garlic diced
- 3 celery stalks diced
- 1 teaspoon kosher salt
- 2 teaspoon smoked sweet paprika
- 1 teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 4 cups chicken stock
- 2 bay leaves
Instructions
- If using dried black-eyed peas, put them in a large pot and cover with about 4 inches of water. Soak the peas overnight, then drain the water (reserve 2 cups of the liquid for later) and rinse. If you’re pressed for time, boil the peas for 2-3 minutes, remove pot from heat and let soak for an hour.
- Pre-mix the dry spices together in a medium bowl.
- Carve one of the turkey legs, removing as much of the meat from the bone as possible. Place turkey pieces into a food processor and pulse to a grind. Set aside.
- Heat the oil in a large pot over medium heat. Add the whole smoked turkey leg and saute for 1-2 minutes per side. Remove the turkey and set aside.
- Add onion, celery and garlic to the pot and cook, stirring, about 3 minutes. Add a pinch or two of the seasoning to the vegetables as you saute. Add in the ground turkey.
- Add ½ the spices and cook until the entire mixture is coated with the spices, about 2 minutes. Add the peas and mix well.
- Pour in the stock and reserved water if using, and drop in the bay leaves. Add the turkey leg back to the pot along with more seasoning and bay leaves.
- Bring everything to a boil, then reduce to a simmer until the peas are very soft, about 1 to 1 ½ hours.
- Taste for seasonings, and add more if desired. Discard the bay leaves, then transfer the black-eyed peas to a serving bowl.
Video
