Description
This Southern Black Eyed Peas recipe is the ultimate comfort food that brings luck and warmth to your table. Featuring smoky turkey necks, crispy bacon, and a medley of spices, these peas are slow-cooked to tender perfection in a rich broth, perfect for a hearty family meal.
Ingredients
Scale
Legumes & Meat
- 1 cup Black-eyed Peas (sorted and rinsed)
- 1 piece Smoked Turkey Neck (can substitute with ham hock)
- 4 slices Bacon (cut into small pieces)
Vegetables & Aromatics
- 1 medium Onion (chopped)
Spices
- 1 teaspoon Onion Powder
- 1 teaspoon Black Pepper (freshly ground)
- 1 teaspoon Salt (adjust to taste)
Liquids
- 4 cups Chicken Broth (can use vegetable broth for vegetarian option)
- 2 cups Water
Instructions
- Prepare the Peas: Sort through the black-eyed peas removing any debris or damaged peas, then rinse them under cool water. Soak the peas overnight or use a quick-soak method to soften them prior to cooking.
- Cook the Bacon: Heat a Dutch oven over medium heat and add the bacon pieces. Cook for about 4 minutes until the fat renders and the bacon becomes crispy, adding rich flavor to the dish.
- Sauté the Onion: Add the chopped onion to the pot with the bacon and cook for approximately 2 minutes until soft and translucent, releasing its sweetness.
- Add Peas and Liquids: Rinse and drain the soaked peas then add them to the pot. Pour in the chicken broth and water ensuring the peas are fully submerged, stirring gently to mix.
- Season the Mixture: Sprinkle in the onion powder, black pepper, and salt, stirring well to distribute the flavors evenly throughout the dish.
- Add Smoked Turkey Necks: Place the smoked turkey necks into the pot. This adds a deep, smoky flavor that infuses the peas as they cook.
- Simmer the Dish: Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let cook for 1 hour and 30 minutes, stirring occasionally until the peas are tender but not mushy.
- Adjust Seasoning and Serve: Taste the peas and adjust seasoning as needed. Serve warm, optionally garnished with freshly chopped parsley or green onions for a fresh finishing touch.
Notes
- You can substitute smoked turkey necks with a ham hock for a different smoky flavor.
- For a vegetarian version, replace the bacon and smoked turkey necks with smoked paprika and use vegetable broth instead of chicken broth.
- Soaking the peas overnight reduces cooking time and improves digestibility.
- Stir occasionally during simmering to prevent peas from sticking to the bottom of the pot.
- Adjust salt to taste after cooking as broth and smoked meats might add saltiness.
- Leftovers can be stored in the refrigerator for up to 4 days and taste even better the next day.
