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Creamy Southern Black Eyed Peas with Smoked Turkey

A white plate filled with savory black eyed peas topped with shredded pulled pork, served near a bright window.
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Make tender, smoky, and creamy Southern Black Eyed Peas on the stovetop. This recipe uses smoked turkey for flavor and is a classic comfort food side dish.

Ingredients

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  • 1 pound dried black eyed peas, rinsed and picked over
  • 6 cups water or low-sodium chicken broth
  • 1 smoked turkey leg or 1 ham hock
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 bay leaf
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1 tablespoon apple cider vinegar

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.
  2. While the peas simmer, prepare the aromatics. In a separate skillet, heat the olive oil 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. After the peas have simmered for 1 hour, remove the turkey leg or ham hock. Shred the meat from the bone, discarding the skin and bone, and return the meat to the pot.
  5. Stir the cooked onion and garlic mixture, bay leaf, salt, and pepper into the pot with the peas.
  6. Continue to simmer, partially covered, for another 30 to 45 minutes, or until the peas are tender and the liquid has thickened slightly. Stir occasionally to prevent sticking.
  7. Remove the bay leaf. Stir in the apple cider vinegar. Taste and adjust salt and pepper as needed. For a creamier texture, mash about 1/4 cup of the peas against the side of the pot.
  8. Serve hot as a side dish, often paired with collard greens or cornbread.

Notes

  • For a quicker method, use an Instant Pot. Combine peas, liquid, and smoked meat. Cook on High Pressure for 15 minutes, then allow a Natural Pressure Release for 10 minutes before quick releasing the rest. Sauté aromatics separately and stir in after pressure cooking.
  • If you prefer a vegetarian option, omit the meat and use vegetable broth. Add 1 teaspoon of liquid smoke during the last 15 minutes of cooking for a smoky flavor.
  • These black eyed peas are excellent served over rice for a complete meal.

Nutrition

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