Southern Black-Eyed Peas
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!
Servings 6 people
- 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.
Calories: 329kcal | Carbohydrates: 38g | Protein: 32g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 58mg | Sodium: 762mg | Potassium: 1023mg | Fiber: 7g | Sugar: 5g | Vitamin A: 810IU | Vitamin C: 41mg | Calcium: 89mg | Iron: 6mg