The Best Southern Black-Eyed Peas Recipe!

collard greens

🥗Healthier: kale

💰Cheaper: mustard greens

Kale provides similar nutrition and flavor, while mustard greens are often less expensive.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water with seasonings

Homemade broth can be healthier and cheaper if made in bulk.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: cayenne pepper

Regular paprika can provide a similar color without the cost.

Soak black-eyed peas in cold water in the refrigerator overnight.

Drain and rinse the soaked peas.

Dice half of a medium to large yellow onion.

Dice a green bell pepper.

Mince three cloves of fresh garlic.

Set all of the prep veggies aside.

In a large Dutch oven pot, add some butter and olive oil.

Sauté the diced onions and bell pepper for a couple of minutes until they start to soften.

Add the minced garlic and stir for about 30 seconds until fragrant.

Add the soaked and rinsed black-eyed peas to the pot and stir.

Add salt, lemon pepper seasoning, onion powder, garlic powder, and smoked paprika to the pot.

Add chicken broth made from better than bullion paste and stir everything together.

Add one pound of smoked turkey wings to the pot.

Cover the pot and bring to a boil.

Once boiling, reduce the temperature and let it simmer for 90 minutes.

Halfway through, flip the turkey wings over and stir the peas.

After 90 minutes, remove the turkey wings, peel off the skin, and shred the meat.

Mash some of the black-eyed peas against the side of the pot with the back of a spoon to thicken them.

Let the mixture continue to simmer with the lid off to reduce some liquid and thicken further.

Add the shredded smoked turkey meat back to the black-eyed peas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary