Description
A comforting Southern classic, creamy black-eyed peas are hearty and perfect for chilly evenings, infused with the smoky flavor of turkey wings.
Ingredients
- 1 lb black-eyed peas
- 1 tbsp olive oil
- 1 diced onion
- 1 diced bell pepper
- 1 tbsp minced garlic
- 1 tsp diced jalapeño peppers
- 1 lb smoked turkey wings
- 6-7 cups chicken stock
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 bay leaf
- 1-2 tbsp Cajun or Creole seasoning
- 4 tbsp unsalted butter
- Fresh chopped parsley
Instructions
- Rinse and sort the peas, ensuring there are no stones mixed in.
- Bring 6 cups of water to a boil in a stock pot.
- Add the peas to the boiling water and turn off the heat; allow to soak for 30 minutes.
- In another Dutch oven, heat the olive oil and sauté the onion, bell pepper, and jalapeños until the onions are slightly caramelized, about 5 minutes.
- Add garlic and sauté for an additional 30 seconds until fragrant.
- Place the smoked turkey wings into the pot and pour in the chicken stock.
- Bring to a simmer, cover, and cook for 30 minutes.
- Drain the soaking water off the peas and add them to the pot with the turkey wings.
- Stir in the onion and garlic powders, add the bay leaf, and bring it to a low simmer.
- Cover and cook for 45 minutes to an hour, stirring occasionally to prevent sticking.
- Once cooked, stir in the Cajun seasoning and butter; simmer uncovered until the butter melts and desired consistency is reached, about 10-20 minutes.
- Garnish with fresh parsley, serve over warm rice, and enjoy!
Notes
Soaking the peas reduces cooking time. For a thicker consistency, mash some peas against the pot’s side. Adjust jalapeño for desired heat.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Southern