Description
This classic Southern Black Eyed Peas recipe is a comforting and flavorful dish perfect for good luck and hearty family meals. Featuring smoky turkey necks, crispy bacon, and aromatic onions simmered slowly with black-eyed peas in a savory broth, it’s a traditional staple that delivers warmth and richness in every bite.
Ingredients
Scale
Black Eyed Peas
- 1 cup Black-eyed Peas (sorted and rinsed)
Meat and Broth
- 1 piece Smoked Turkey Necks (can substitute with ham hock)
- 4 slices Bacon (cut into small pieces)
- 4 cups Chicken Broth (can use vegetable broth for vegetarian option)
- 2 cups Water
Vegetables and Seasonings
- 1 medium Onion (chopped)
- 1 teaspoon Onion Powder
- 1 teaspoon Black Pepper (freshly ground)
- 1 teaspoon Salt (adjust to taste)
Instructions
- Prep Black-eyed Peas: Sort through the black-eyed peas to remove any debris or damaged peas. Rinse them under cool water thoroughly. Then soak the peas overnight or use a quick-soak method for faster cooking.
- Cook Bacon: Preheat a Dutch oven over medium heat and add the bacon pieces. Cook the bacon for about 4 minutes until the fat is rendered and bacon becomes deliciously crispy, releasing its smoky flavor.
- Sauté Onion: Add the chopped onion to the bacon in the Dutch oven. Sauté for about 2 minutes until the onion softens and becomes translucent, adding sweetness and depth to the dish.
- Add Peas and Liquids: Drain and rinse the soaked peas, then add them to the pot. Pour in the chicken broth and water to fully submerge the peas, gently stirring to combine all ingredients.
- Season: Sprinkle in onion powder, black pepper, and salt, stirring well to ensure the seasoning is evenly distributed throughout the pot.
- Add Smoked Turkey Necks: Place the smoked turkey necks into the pot. This will impart a rich, smoky flavor to the black-eyed peas as they cook.
- Simmer: Bring the entire mixture to a gentle simmer over medium heat, allowing flavors to meld together harmoniously.
- Slow Cook: Reduce the heat to low, cover the pot, and let the peas cook for 1 hour and 30 minutes. Stir occasionally to prevent sticking, cooking until peas are tender but still hold their shape.
- Finish and Serve: Taste the peas and adjust seasoning if necessary. Serve warm, garnished with freshly chopped parsley or green onions for a pop of color and freshness.
Notes
- For a vegetarian option, substitute smoked turkey necks with smoked paprika or liquid smoke and use vegetable broth instead of chicken broth.
- To speed up cooking, use canned black-eyed peas but reduce simmering time to 20 minutes.
- Soaking black-eyed peas overnight helps reduce cooking time and improves texture.
- Adjust salt according to the saltiness of the broth and bacon.
- Leftovers keep well refrigerated for up to 4 days and freeze nicely for up to 3 months.
