When soul food's on the menu, nothing is more authentic than having a bowl of piping hot black-eyed peas on the table. These black-eyed peas are prepared largely in the traditional way, using smoked turkey wings to infuse a rich, smoky flavor into the peas and gravy. This is a simple recipe using very few ingredients, so the most difficult part is just waiting until the peas get tender.
Along with collard greens and cornbread, the recipe below is a Southern soul food staple. It's a delicious accompaniment to any Southern meal and would also be perfect at a potluck event or other large gathering. Black-eyed peas prepared in this way are packed with flavor and will be as popular as any other side dish on the table.
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Cooktop Cove
Southern black-eyed peas
6-8
1 hr
1 hr 30 mins
2 hr 30 mins
One 16-ounce can dried black-eyed peas
1 tablespoon olive oil
1 1/2 pounds smoked turkey wings
1 large yellow onion, diced
5 cloves garlic, minced
32 ounces low-sodium chicken broth
Kosher salt and freshly ground black pepper
In a large skillet, add olive oil, onion and garlic, cook until tender. Add the turkey wings and chicken broth and boil on high heat until the wings are tender, about 10 minutes to infuse the flavor.
Add the peas to the pot with the turkey legs, and stir to mix everything together.
Cover the pot, and reduce the heat to medium. Allow the peas to cook; simmer for 40 minutes.
Once peas are tender, taste and adjust seasoning with salt and pepper. Remove from heat, and transfer the peas to a large serving dish. Portion onto individual plates or bowls using a ladle. Serve as a side dish or as its own meal over a scoop of steamed white rice.
Pro-tip: If you don't prefer smoked turkey wings, replace them with smoked ham hocks, pork neck bones or smoked turkey legs or tails.
