Description
This classic Southern black-eyed peas dish gets a flavorful boost from smoked turkey wings, tender aromatics, and a savory chicken broth base. It’s slow-cooked to perfection, making it a comforting and filling meal ideal for New Year’s luck or any soul food feast.
Ingredients
2 lbs dried black-eyed peas, soaked overnight
3 smoked turkey wings
2 tbsp olive oil (for sautéing)
2 large yellow onions, diced
2 green bell peppers, diced
3 ribs celery, diced
5 cloves garlic, minced
12 cups low-sodium chicken broth
4 cups water (add more if needed)
2 bay leaves
1½ tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp black pepper
Salt, to taste
Optional Add-ins:
1 tsp hot sauce or cayenne for kick
2 cups chopped collard greens or kale (last 30 min)
Splash of apple cider vinegar or lemon juice at the end
Instructions
Soak peas overnight in plenty of water. Drain and rinse.
In a large pot, heat olive oil over medium heat. Sauté onions, bell pepper, and celery until soft, about 5–7 minutes. Stir in garlic.
Add smoked turkey wings, peas, broth, water, bay leaves, and seasonings.
Bring to a boil, then reduce to a gentle simmer. Cover and cook for 2½–3 hours, stirring occasionally, until peas are tender and flavorful.
Remove turkey wings, shred meat off the bone, discard bones and skin, and return meat to the pot.
Adjust salt and seasoning to taste. Add vinegar or lemon juice to brighten, if desired.
Serve hot with cornbread, rice, or greens.
- Prep Time: 15 minutes
- Soak Time: 6–8 hrs
- Cook Time: 3 hrs
Nutrition
- Calories: 275 / Serving
- Sodium: 520mg / Serving
- Fat: 8g / Serving
- Carbohydrates: 28g / Serving
- Fiber: 8g / Serving
- Protein: 23g / Serving