Wealth and prosperity beans aka classic Southern black-eyed peas that are perfect for your New Year’s fix or straight weekly Sunday dinner.
These are made with smoked turkey instead of your normal smoked ham hocks but have that same depth of flavor.
I grew up drinking the kool-aid as it relates to New Year’s Day tradition of eating black-eyed peas. My freshmen year in college I broke my jaw and showed my deep rooted beliefs by blending black-eyed peas into a smoothie. Yes it was as turrible as it sounds, but I kept my streak alive lol. Young, dumb, and foolish I was, but the real question is where were my friends to slap me upside my head to stop my foolishness.
INGREDIENTS NEEDED FOR SOUTHERN BLACK-EYED PEAS
- Black-eyed peas
- Smoked Turkey legs (2)
- Chicken Stock
- Cayenne Pepper
- Kosher Salt
- Black Pepper
- Onion Powder
- Dried Thyme
- Bay Leaf
HOW TO MAKE SOUTHERN BLACK-EYED PEAS
Soak your beans if using dried black-eyed peas. To quick-soak bring a pot of peas to a boil then simmer for an hour, otherwise just soak them overnight in a large bowl of water.
Pre-mix your dry spices in a medium bowl and set arise for later.
Cut the meat away from one of the turkey legs and grind up in a food processor. Set aside.
Pre-heat a pot or dutch oven on medium heat. Add ghee or canola oil then cook the whole turkey leg about a minute per side just enough to release some of the flavor and fat. Remove and set aside.
Saute your aromatics. Heat a pan on medium heat then add onions, celery, and garlic for a minute or two. Add the ground turkey meat plus a quarter of the seasoning.
Add the beans and cook for a minute, then add the chicken stock, bay leaf, and half the remaining spices. Bring to a boil then reduce to a simmer and cover.
After about 30 minutes of cooking add the remaining seasoning mix. Cook for another hour and taste for flavor and bean consistency. For creamier texture keep cooking longer and check consistency until desired texture is achieved.
COOKING VARIATIONS AND TIPS
Use dry or fresh black-eyed peas. If using fresh peas, your cooking time will be shorter and no soaking is needed.
Make your own stock for more flavor and control of salt content.
Pork is traditionally used in Southern style black-eyed peas so feel free to keep this classic with smoked ham hocks or bacon. There are also smoked turkey options beyond legs, including turkey tails and necks.
These can be made vegan with a few tweaks. You’ll have to use a really high quality paprika to replicate the smoked meat flavor.
For more flavor reserve 1-2 cups of the soaking liquid and add back to broth when cooking.
If you prefer to make this a true one-pot dish add a bit more stock or water for the rice to cook fully
Serve these with rice, for a Hoppin John recipe.
Other black-eyed pea relatives like purple hull or crowder peas can be substituted for black-eyed peas in this recipe if they are available to you.
Serve with fresh hot pan of cornbread or go really old school with hot water cornbread.
In the South black-eyed peas are eating annually on New Year’s Day for good luck, wealth, and prosperity. Whether you believe in the superstition or not enjoy these on any day.
These can definitely be made in an instant pot
MORE BLACK-EYED PEAS RECIPES
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- 1 pound dried black-eyed peas fresh can be substituted
- 2 tbsp olive oil
- 2 medium smoked turkey legs
- 1 large yellow onion diced
- 4 cloves garlic diced
- 3 celery stalks diced
- 1 tsp kosher salt
- 2 tsp smoked sweet paprika
- 1 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 4 cups chicken stock
- 2 bay leaves
- 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 1/2 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 1/2 hours.
- Taste for seasonings, and add more if desired. Discard the bay leaves, then transfer the black-eyed peas to a serving bowl.