Southern Black Eyed Peas simmer low and slow with smoked turkey until they're tender, creamy, and packed with deep, savory flavor. The broth turns rich and silky, the Southern Black Eyed Peas practically melt on your tongue, and the smoky turkey adds just the right amount of warmth. I first made this recipe the December before my son Michael turned eight, trying to get a jump on our New Year's Day tradition, and he wandered into the kitchen asking why it smelled like Grandma's house. That's when I knew I'd gotten it right.
It's the kind of dish that fills your house with comfort and makes everyone gather in the kitchen. Plus, it pairs perfectly with a skillet of Easy Cheesy Tuna Noodle Casserole recipe
or a side of Easy Scalloped Potatoes and Ham recipe , Easy Chicken Marsala recipe for a meal that feels like a Sunday supper, no matter what day of the week it is.
What You'll Love This Southern Black Eyed Peas
- Deeply flavorful: The smoked turkey gives the broth a rich, smoky depth that makes every spoonful taste special.
- Simple ingredients: No fancy pantry items needed, just everyday staples and one star ingredient.
- Hands-off cooking: After the initial prep, the pot does all the work while you go about your day.
- Perfect for a crowd: Eight hearty servings make this ideal for family dinners, potlucks, or New Year's gatherings.
- Cozy and filling: This is the kind of meal that warms you from the inside out and keeps you satisfied for hours.
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Southern Black Eyed Peas Ingredients
Everything you need is straightforward and easy to find.
See Recipe Card Below This Post For Ingredients Quantities
- Dry black-eyed peas: The heart of this dish. Dried Southern Black Eyed Peas have a firmer texture and better flavor than canned, and soaking them overnight makes them tender and easier to digest.
- Yellow onion: Adds a sweet, savory base that deepens as it cooks.
- Green bell pepper: Brings a mild, fresh flavor and a pop of color. It's a classic in Southern cooking.
- Garlic cloves: Fresh garlic adds a warm, aromatic punch that can't be matched by powder alone.
- Olive oil: Helps the vegetables sauté without sticking.
- Butter: Adds richness and a silky mouthfeel to the broth.
- Fine sea salt: Seasons the Southern Black Eyed Peas and brings out all the other flavors.
- Lemon pepper seasoning: Gives a bright, peppery kick with a hint of citrus.
- Garlic powder: Reinforces the garlic flavor throughout the dish.
- Onion powder: Adds a subtle sweetness and depth.
- Smoked paprika: Brings a warm, smoky note that complements the turkey beautifully.
- Chicken broth: Creates a flavorful, savory liquid for the Southern Black Eyed Peas to simmer in. It's much richer than water.
- Smoked turkey wings: The star ingredient. They infuse the entire pot with a gentle smokiness and add tender, flavorful meat to the finished dish. Smoked turkey legs or ham hocks work just as well.
How To make Southern Black Eyed Peas
Soak the peas: The night before you plan to cook, rinse your black-eyed peas in a colander and pick out any debris or shriveled Southern Black Eyed Peas . Transfer them to a large bowl, cover with 2 to 3 inches of cold water, and refrigerate overnight. Aim for at least 6 to 8 hours. This softens the peas and helps them cook evenly.
Prep vegetables: Dice your onion and bell pepper into small, even pieces, and mince the garlic. Drain the soaked Southern Black Eyed Peas in a colander and give them a quick rinse under cold water.
Sauté aromatics: Set a Dutch oven or large pot over medium heat and add the olive oil and butter. Once the butter melts and starts to shimmer, toss in the onion and bell pepper. Sauté for about 3 minutes until they soften and smell sweet. Add the garlic and cook for just 30 seconds, stirring constantly so it doesn't burn.
Combine ingredients: Add the drained black-eyed Southern Black Eyed Peas to the pot along with the salt, lemon pepper, garlic powder, onion powder, and smoked paprika. Stir everything together so the peas get coated in the spices. Pour in the chicken broth and give it a good stir to combine.
Add smoked turkey: Nestle the turkey wings into the pot, making sure they're mostly submerged. Cover the pot with a lid, turn the heat up to medium-high, and bring everything to a boil. Once it's bubbling, reduce the heat to medium-low and let it simmer gently for 1 hour and 30 minutes. Stir occasionally and flip the turkey wings once or twice so they cook evenly.
Thicken the broth: Carefully remove the turkey wings from the pot and set them on a plate to cool slightly. Use the back of a spoon or a potato masher to mash some of the Southern Black Eyed Peas against the side of the pot. This releases their starch and thickens the broth into a creamy, silky texture. Let the pot simmer uncovered for another 10 to 15 minutes.
Finish the dish: While the Southern Black Eyed Peas are simmering, peel the skin off the turkey wings and shred the meat from the bones. Discard the skin and bones, then return the shredded turkey to the pot. Stir everything together and let it warm through for a minute or two.
Substitutions and Variations
This recipe is flexible and forgiving.
- Smoked turkey legs or ham hocks: Both work beautifully in place of turkey wings. Ham hocks will give you a slightly saltier, more traditional Southern flavor.
- Andouille sausage: Slice it up and add it in the last 30 minutes of cooking for a spicy, Cajun twist.
- Vegetarian version: Skip the smoked turkey and use vegetable broth. Add a teaspoon of liquid smoke and a tablespoon of soy sauce for depth.
- Spicy kick: Toss in a diced jalapeño with the onion and bell pepper, or add a pinch of cayenne pepper.
- Canned black-eyed peas: If you're short on time, use three 15-ounce cans of black-eyed Southern Black Eyed Peas , drained and rinsed. Skip the soaking step and reduce the cooking time to about 45 minutes.
Equipment For Southern Black Eyed Peas
- Dutch oven or large pot: A heavy-bottomed pot holds heat evenly and keeps the Southern Black Eyed Peas from scorching.
- Colander: For rinsing and draining the Southern Black Eyed Peas .
- Cutting board and knife: For prepping your vegetables.
- Spoon for mashing: A sturdy wooden spoon or potato masher works great for thickening the broth.
Storage and Reheating Tips
This dish keeps beautifully and tastes even better the next day.
- Refrigerator: Store leftovers in an airtight container for up to 4 days. The flavors will continue to develop as it sits.
- Freezer: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth or water if the mixture has thickened too much. You can also microwave individual portions in 1-minute intervals, stirring in between.
Expert Tips
Don't skip the soak: Soaking the Southern Black Eyed Peas overnight makes them tender and cuts down on cooking time. If you forget, you can do a quick soak by boiling them for 2 minutes, then letting them sit covered for 1 hour.
Use smoked meat: The smoked turkey is what gives this dish its signature flavor. Don't substitute plain turkey or chicken, or you'll lose that rich, smoky depth.
Mash for thickness: Mashing some of the Southern Black Eyed Peas against the pot is the secret to getting that creamy, restaurant-style broth.
Taste and adjust: Every smoked turkey wing is a little different in saltiness, so taste the broth before serving and add more salt or lemon pepper if needed.
Let it rest: This dish tastes even better after it sits for a few hours or overnight. The flavors meld together and deepen.
FAQ
What are southern style black-eyed peas?
Southern style black-eyed peas are typically slow-cooked with smoked meat like ham hocks, turkey, or bacon, along with onions, garlic, and spices. They're creamy, savory, and often served with cornbread or rice. My mom always said the key is low and slow cooking to let the flavors build.
What are black-eyed peas called in the UK?
In the UK, black-eyed peas are often called black-eyed beans. They're the same legume, just a different name across the pond.
Are southern peas and black-eyed peas the same?
Not exactly. Black-eyed peas are a type of southern pea, but the term "southern peas" can also refer to other varieties like crowder Southern Black Eyed Peas , field peas, or lady peas. They're all part of the same family and cook similarly.
Are black-eyed peas a southern tradition?
Yes, they're a beloved Southern tradition, especially on New Year's Day. Eating black-eyed peas is said to bring good luck and prosperity for the year ahead. It's a custom that's been passed down for generations in Southern families.
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Southern Black-Eyed Peas
Ingredients
Method
- Place black-eyed peas in a colander and rinse thoroughly to remove debris. prep
- Transfer peas to a large bowl, cover with 2-3 inches of water, and refrigerate for 6-8 hours or overnight. prep
- Heat olive oil and butter in a Dutch oven over medium heat until melted and shimmering. prep
- Add onion and bell pepper to the pot and sauté for 3 minutes until softened. prep
- Add drained black-eyed peas to the pot along with salt, lemon pepper, garlic powder, onion powder, and smoked paprika. mix
- Bring the pot to a boil over medium-high heat, then reduce to medium-low and simmer for 1 hour 30 minutes. Stir occasionally and flip turkey wings 1-2 times during cooking. bake
- Mash some of the black-eyed peas against the side of the pot to thicken the broth. Simmer uncovered for 10-15 minutes. finish
- Peel skin and shred meat from turkey wings. Return the meat to the pot and stir to combine. finish
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