Hearty Southern-style black-eyed peas with tender smoked turkey, aromatic vegetables, and warming spices.
# What You Need:
→ Legumes and Vegetables
01 - 1 pound dried black-eyed peas, rinsed and sorted
02 - 1 medium onion, chopped
03 - 2 celery stalks, chopped
04 - 1 large carrot, diced
05 - 3 cloves garlic, minced
06 - 1 bay leaf
→ Meats
07 - 1 pound smoked turkey wings or drumsticks
→ Liquids
08 - 6 cups low-sodium chicken or vegetable broth
09 - 2 cups water
→ Seasonings
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon dried thyme
12 - ½ teaspoon crushed red pepper flakes, optional
13 - 1 teaspoon freshly ground black pepper
14 - Salt, to taste
15 - 2 tablespoons olive oil
→ Garnish
16 - Chopped fresh parsley
17 - Hot sauce, optional
# How To Make It:
01 - Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped onion, celery, carrot, and minced garlic. Sauté for 5 to 6 minutes until vegetables are softened and fragrant.
02 - Add smoked turkey, black-eyed peas, bay leaf, smoked paprika, thyme, red pepper flakes, black pepper, broth, and water to the pot. Stir thoroughly to combine all ingredients evenly.
03 - Bring the mixture to a boil over high heat. Reduce heat to low and simmer uncovered for 60 to 75 minutes, or until black-eyed peas are completely tender and flavors have melded. Skim off any foam that rises to the surface during cooking.
04 - Remove smoked turkey from the pot and set aside. Once cooled slightly, shred the meat from the bones, discarding skin and bones. Return shredded turkey meat to the pot and stir to distribute.
05 - Taste the dish and adjust seasoning with salt as needed. Remove and discard the bay leaf.
06 - Ladle hot stew into bowls. Garnish with fresh chopped parsley and a dash of hot sauce if desired. Serve immediately.
