Southern Black-Eyed Peas are a savory, yet simple way to introduce soulful home cooking into your kitchen. Best of all, these flavors work any time of year!
Southern Black-Eyed Peas recipe
Black eyed peas can be made in a variety of ways, as long as it has a couple of key ingredients. The amount of spices I’ve added to this recipe is fairly minimal. It adds a burst of flavor without going overboard. This allows the rich flavor and great texture of my peas to shine.
Often time, black-eyed peas and collard greens are often considered as a meal that brings good luck and wealth in the new year. If this is true or not, I don’t know; all I know is that this recipe is always enjoyed by all whenever I make it because it’s hearty, warm, and soulful.
How to Cook Black Eyed Peas
- Start by sorting the peas, remove debris, and wash. You can soak overnight in a large bowl as well. Soaking is optional, and I’ve explained further below.
- In this recipe, I substituted the traditional ham hock for smoked Turkey drums and wings. I used onions, garlic, bell peppers, Turkey, bay leaf, thyme, paprika, minced jalapeno, and salt.
- I also used smoked paprika to heighten the smoky flavor. That smoky flavor is important!.
- Add the peas and chicken stock. Bring to a boil; let it cook on medium-high heat for one hour or until tender. It has to really be tender but not mushy in order to achieve that creamy texture. Stirring a bit also brings out the creaminess. Add more water if needed.
Should I soak black-eyed peas?
This is one of the most debated questions when aking black-eyed peas. Soaking is optional, however, it has its own advantages.
When you soak the peas, it helps to shorten cooking times, and it increases digestibility, especially for those who always have heartburn.
How to soak Black eyed Peas
To soak the peas, simply put the sorted and washed peas inside a large bowl, add enough water to totally submerge the peas. This is important because the peas will swell.
The next day, drain the water and rinse. At this point, you can now use it for the recipe.
Alternatively, after sorting and washing the peas, put them in a large pot and add enough water to totally submerge the peas. Go ahead and bring it to a rolling boil for about 10 minutes. Discard the water and rinse. At this point, you can now use it for the recipe.
- Add hot sauce
- Add chopped tomatoes
- Add celery
- Add okra
- Make it vegetarian by taking out the meat and substituting in vegetable broth
- Vary the amount of onions and/or garlic depending on your taste
Southern Black-Eyed Peas
- 1 pound dried black-eyed peas
- 6-8 cups Chicken broth
- 2 lb Smoked turkey cut into bits
- 1 medium Onion chopped
- 4 cloves Garlic minced
- 1 Jalapeno diced
- 1 cup Bell pepper chopped (I used both red and green)
- 2 Sprigs thyme
- Salt to taste
- 1 Bay leaf
- 1 tablespoon Olive oil
- 1 teaspoon Smoked paprika
- Heat the oil in a skillet over medium heat until it becomes hot and shimmering.
- Stir in onion and cook until it becomes translucent. About 3 minutes, add the garlic and cook for another 2 minutes.
- Add the bell peppers, thyme, Jalapeno, smoked turkey smoked paprika, and salt. Continue to cook until the vegetables become tender, stirring frequently.
- Add the peas and the chicken broth and cook until the peas become tender. Stir and adjust seasoning if necessary.
- If you want the sauce a little thick, stir the peas a little longer. Serve with cornbread and collard greens.
If you make this Southern Black-Eyed Peas recipe, I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen