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Creamy Southern Black Eyed Peas with Smoked Turkey

Close-up of a white bowl filled with hot, steaming black eyed peas cooked with chunks of ham.
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Make tender, smoky Southern Black Eyed Peas from scratch. This recipe yields creamy comfort food perfect as a side dish or a main meal, adaptable for meat-eaters or vegetarians.

Ingredients

Scale
  • 1 pound dried black eyed peas, rinsed and picked over
  • 8 cups water or low-sodium chicken broth
  • 1 smoked turkey leg or 1 ham hock (omit for vegetarian version)
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil or bacon grease
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper (optional, for spice)
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1 tablespoon apple cider vinegar (added at the end)
  • For Vegetarian Option: Substitute turkey/ham with 1 cup vegetable broth and 1 teaspoon liquid smoke

Instructions

  1. Place the rinsed black eyed peas and water or broth in a large pot or Dutch oven. Add the smoked turkey leg or ham hock. Bring to a boil, then reduce heat, cover, and simmer for 1 hour, skimming any foam that rises.
  2. While the peas simmer, prepare the aromatics. In a separate skillet, heat the olive oil or bacon grease over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic, smoked paprika, thyme, and cayenne pepper (if using) to the skillet. Cook for 1 minute until fragrant.
  4. Add the cooked onion mixture, bay leaf, and any reserved liquid from the skillet into the pot with the peas. Continue to simmer, partially covered, for another 45 minutes to 1 hour, or until the peas are tender and creamy. Stir occasionally to prevent sticking.
  5. Remove and discard the turkey leg/ham hock and bay leaf. Shred any usable meat from the bone and return it to the pot if desired.
  6. Stir in the apple cider vinegar. Taste and adjust seasoning with salt and pepper. If the mixture is too thin, remove the lid and simmer for 10-15 minutes to reduce. If it is too thick, add a splash of water or broth.
  7. Serve hot, traditionally over white rice, or as a hearty side dish.

Notes

  • For quicker cooking, use an Instant Pot: Combine peas, broth/water, meat (if using), onion, garlic, and seasonings. Cook on High Pressure for 20 minutes, then allow a Natural Pressure Release for 15 minutes before venting.
  • To achieve a creamier texture, mash about 1/4 cup of the cooked peas against the side of the pot and stir them back into the mixture.
  • If you skip the meat, add a pinch of salt early on, as meat usually seasons the cooking liquid.

Nutrition

Find it online: https://cookingbycarla.com/black-eyed-peas-creamy-southern-recipe/