Black-Eyed Peas With Smoked Turkey

My grandmother kept a heavy iron pot that had seen more New Year's Days than I could count. She swore black-eyed peas with smoked turkey brought good fortune, but honestly, I think she just loved watching the steam fog up her kitchen windows while winter rattled the panes outside. The first time I made this alone, I called her three times because I couldn't remember if she added the turkey before or after the peas started simmering. Now I understand why she never wrote it down—some things you learn by smell, by the way the broth thickens, by the patience of stirring something slow.

Last January, my neighbor came over with a container of her version and we spent the afternoon trading secrets about smoked meats and bean superstitions. She told me her grandmother insisted on stirring clockwise only, something about keeping the luck flowing in the right direction. I never asked if it actually worked, but her pot always seemed to disappear faster than mine at gatherings.

Ingredients

• Dried black-eyed peas: Skip the canned version entirely—dried peas absorb all that smoky broth and become something completely different, creamy and tender without turning to mush
• Smoked turkey wings or drumsticks: The meat becomes fall-apart tender after simmering, but the real gift is how the bones infuse the whole pot with that slow-smoked depth
• Onion, celery, and carrot: This humble trio creates a foundation that makes everything else taste better, like a whisper rather than a shout
• Smoked paprika and thyme: Together they echo the turkey's smokiness and add an earthy warmth that lingers
• Chicken or vegetable broth: Low-sodium lets you control the salt level, which matters because smoked turkey can already be quite salty on its own

Instructions

Build your flavor foundation:

Heat olive oil in a heavy pot over medium heat, then add onion, celery, carrot, and garlic. Let them soften and become fragrant, about 5 or 6 minutes—the kitchen should start smelling like something good is happening.

Bring everyone together:

Add the smoked turkey, black-eyed peas, bay leaf, smoked paprika, thyme, red pepper flakes, black pepper, broth, and water. Stir gently to combine, watching how the liquid transforms as it warms.

Let it simmer slowly:

Bring everything to a bubble, then reduce heat to low and let it simmer uncovered for 60 to 75 minutes. Skim off any foam that rises to the top—you want a clean, clear broth.

Give the turkey its moment:

Remove the turkey pieces from the pot and shred the meat from the bones, discarding skin and bones. Return the meat to the pot, stirring it back into the peas.

Taste and trust yourself:

Remove the bay leaf, then taste and add salt only if needed. Remember that smoked turkey has already done a lot of the seasoning work for you.

Save

My friend's daughter now requests this for her birthday dinner every year, which still surprises me. She calls it comfort soup, and I suppose that's exactly what it is—a pot that holds more than just peas and broth.

Making It Your Own

A diced bell pepper adds color and sweetness that balances the smokiness beautifully. If you want even more depth without meat, a splash of liquid smoke works wonders in a vegetarian version. The recipe tolerates experimentation well, as long as you keep the slow simmer.

What To Serve Alongside

Buttery cornbread was always the standard at my house, something to soak up that flavorful broth. Steamed rice turns it into a more substantial meal, especially if you're feeding people who've never had black-eyed peas before. A simple green salad with sharp vinaigrette cuts through the richness.

Make-Ahead Wisdom

This dish tastes even better the next day, after the flavors have had time to really settle in and get to know each other. I often make it on Sunday and let it rest in the refrigerator until Monday dinner.

• Cool completely before refrigerating, and leave the lid slightly cracked until it's fully chilled
• The broth will thicken as it sits—add a splash of water or broth when reheating
• Reheat gently over low heat, stirring occasionally to prevent sticking

Save

Whatever luck these peas are supposed to bring, I'm just grateful for a pot that feeds people well and makes the house smell like home.

Recipe FAQ

→ Do I need to soak black-eyed peas before cooking?

While soaking can reduce cooking time, it's not strictly necessary for this dish. The 60-75 minute simmering time is sufficient to soften unsoaked peas. If you prefer to soak overnight, the cooking time may reduce to 45-60 minutes.

→ Can I use canned black-eyed peas instead?

Yes, you can substitute canned peas. Use about 4 cans (15 ounces each), rinsed and drained. Reduce the cooking time to 30-40 minutes since they're already tender. Add them during the last 30 minutes of simmering to absorb flavors.

→ What can I substitute for smoked turkey?

Smoked ham hocks, ham shanks, or smoked turkey wings work well as alternatives. For a vegetarian version, increase the smoked paprika to 2 teaspoons and add liquid smoke. You can also use smoked sausage or bacon, though these will change the flavor profile slightly.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop and improve. Reheat gently on the stovetop, adding a splash of water or broth if needed. This dish also freezes well for up to 3 months.

→ Is this dish traditionally served for New Year's?

Yes, black-eyed peas are a Southern New Year's tradition symbolizing luck and prosperity for the coming year. The smoked turkey adds protein while keeping the dish lean and nutritious. It's often served alongside collard greens and cornbread for a complete lucky meal.

→ How can I make this spicier?

Increase the red pepper flakes to 1 teaspoon, add diced jalapeño peppers with the vegetables, or serve with hot sauce. You can also add a pinch of cayenne pepper along with the other spices. Adjust heat gradually to taste.