Southern Black Eyed Peas

These Southern Black Eyed Peas are hearty enough to be a side or a main dish, and they're the perfect for bringing in the New Year. Blacked eyed peas are simmered low and slow with smoked turkey, and tender collard greens in a flavorful broth until tender. I might not eat 'em, but I sho' can make 'em!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

You'll want to use a large covered pot for this recipe. I recommend a 5-6 QT dutch oven, stockpot or braiser. Place it over high heat and add the 2 Lbs smoked turkey parts, 2 Tsp whole peppercorns, 1/2 C green onions, and 6 C chicken broth. If there's not enough liquid to submerge the turkey, add just enough of the 3 C water to make it so. Bring to a boil, then reduce the heat to medium and let cook a low boil uncovered for one hour.

Step 2

Remove the turkey parts from the pot, then strain the solids from the broth by carefully pouring it through a fine mesh sieve into a large measuring cup. It will have reduced in volume quite a bit; you should have around 4 C remaining. Set it aside.

Step 3

Increase the heat to medium-high and allow the pan to heat back up for a moment, then add the 1 Lbs bacon. Cook, stirring and tossing as needed until the bacon is browned and crispy. Use a slotted spoon to transfer the cooked bacon bits to a paper towel-lined plate, leaving the grease behind.

Step 4

Stir in the diced 1 medium yellow onion, 1 medium green bell pepper, 3 ribs celery, minced 4 cloves garlic, and minced 1 Tbsp fresh thyme leaves. Let cook, stirring occasionally, until the vegetables are softened and the onion is translucent - about 7 minutes.

Step 5

Pour the reserved cooking liquid back into the pot, then stir in the smoked turkey parts, 1/2 Lbs collard greens, and 1 Lbs black-eyed peas. Make sure everything is mostly submerged, adding more water if needed. Stir in the 1/2 Tsp hot sauce and 1 Tsp apple cider vinegar and give it a taste. Add the brown sugar if it still feels bitter or tangy on your tongue. Let everything come to a boil, then reduce the heat to medium-low, cover the pot with a tight-fitting lid lid and simmer for an hour.

Step 6

After an hour, remove the lid and check on the smoked turkey. It should be ready to pull off of the bone; grab one with a pair of tongs and give it a squeeze: the meat should be much softer than it was at the start, and start to come apart with pressure. If it isn't ready, return the lid and continue simmering for another half hour or so.

Step 7

When the turkey is tender, take it out of the pot and place it on a cutting board. Use a fork to shred the meat off the bone, holding the turkey steady with tongs if it’s too hot to handle. Stir the turkey meat back into the pot. Doing this helps distribute the meat evenly throughout the dish, but if you prefer, you can skip this step and leave the meat on the bone the whole time.

Step 8

Give it a taste and add the 1/4 Tsp kosher salt if you think it's needed. Let simmer for another 30-45 minutes, until the beans are tender. By this time, the cooking liquid should have reduced to a loose gravy. If it seems too thick, add a bit of water to thin it out. For larger adjustments, use chicken broth instead of water to avoid diluting the flavor. Once you're satisfied with the consistency and taste, stir in the cooked bacon—or, for maximum crispiness, sprinkle it over the top of each serving. Dassit!

↑Support creators by visiting their site 😊