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Southern black-eyed peas

Authentic Southern Black-Eyed Peas with Smoked Turkey

These Authentic Southern Black-Eyed Peas with Smoked Turkey are slow-simmered until tender and creamy, infused with smoky turkey wings, aromatic vegetables, and a hint of lemon pepper for balance. A comforting Southern classic perfect for New Year’s Day or Sunday dinner.
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Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings: 6 servings
Course: Main Dish, Side Dish
Cuisine: Southern
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb dry black-eyed peas, soaked overnight
  • 1 lb smoked turkey wings
  • 1 medium yellow onion, diced
  • 1 medium green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 6 cups chicken broth
  • 1 1/2 tsp fine sea salt
  • 1 tsp lemon pepper seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika

Equipment

  • large Dutch oven or heavy pot
  • Wooden spoon
  • colander

Method
 

  1. Rinse and sort the black-eyed peas, removing any debris. Soak overnight in water, then drain and rinse again before cooking.
  2. Heat olive oil and butter in a large Dutch oven over medium-high heat. Add onion and bell pepper and sauté until softened, about 3 minutes. Add garlic and cook for 30 seconds until fragrant.
  3. Add soaked peas, salt, lemon pepper, garlic powder, onion powder, and smoked paprika. Stir to coat the peas in the spices. Pour in chicken broth.
  4. Add smoked turkey wings to the pot, ensuring they are submerged. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 90 minutes, stirring every 30 minutes.
  5. Remove turkey wings and set aside. Smash some peas against the side of the pot with a spoon and stir back in. Simmer uncovered for 15 minutes to thicken the broth.
  6. Discard turkey skin and bones. Shred the meat and return it to the pot. Stir, adjust seasoning if needed, and serve hot.

Notes

For extra creamy pot liquor, be sure to smash a portion of the peas before the final simmer. Serve with cornbread, rice, or a splash of pepper vinegar for a true Southern experience.

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