Description
A hearty and comforting dish featuring tender black-eyed peas simmered with smoky turkey leg and aromatic herbs, perfect for a flavorful and satisfying meal.
Ingredients
Scale
Beans and Meat
- 1 pound black-eyed peas
- 1 smoked turkey leg
Aromatics and Seasonings
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon thyme
- 1 teaspoon black pepper
- Salt to taste
- 2 tablespoons olive oil
Instructions
- Soak the Peas: Rinse the black-eyed peas thoroughly and soak them in water overnight to ensure they cook evenly and become tender.
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until they turn translucent and fragrant, about 3-4 minutes.
- Add Smoked Turkey: Place the smoked turkey leg into the pot and cook for a few minutes to meld flavors and slightly brown the meat.
- Add Liquids and Beans: Pour in the chicken broth along with the soaked black-eyed peas. Season with thyme, black pepper, and salt according to taste.
- Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for about 1.5 to 2 hours until the peas are soft and the flavors have blended.
- Shred Turkey: Remove the turkey leg from the pot and shred the meat off the bone using two forks. Discard the bone and skin if desired.
- Combine and Serve: Return the shredded turkey back to the pot, stir well to incorporate all ingredients, and serve hot for a comforting meal.
Notes
- Soaking the beans overnight reduces cooking time and improves digestibility.
- Use smoked turkey leg to add depth and smokiness to the dish; turkey wings or smoked ham hocks can be substituted if needed.
- Adjust seasoning and salt according to your taste preference since broth and smoked meat can be salty.
- Serve with cornbread or steamed rice for a complete meal.
