Description
This Southern Black Eyed Peas recipe is a comforting and flavorful dish featuring tender black-eyed peas simmered with smoky turkey necks and crispy bacon, enhanced by aromatic onions and spices. Perfect as a hearty side or main, it’s a traditional lucky food often enjoyed on New Year’s Day for good fortune.
Ingredients
Scale
Peas and Broth
- 1 cup Black-eyed Peas (sorted and rinsed)
- 4 cups Chicken Broth (can use vegetable broth for vegetarian option)
- 2 cups Water
Meats
- 1 piece Smoked Turkey Necks (can substitute with ham hock)
- 4 slices Bacon (cut into small pieces)
Vegetables and Spices
- 1 medium Onion (chopped)
- 1 teaspoon Onion Powder
- 1 teaspoon Black Pepper (freshly ground)
- 1 teaspoon Salt (adjust to taste)
Instructions
- Prepare the Peas: Begin by sorting through the black-eyed peas, removing any debris or damaged peas. Rinse them thoroughly under cool water. Soak the peas overnight or use a quick-soak method to soften them for cooking.
- Cook the Bacon: Preheat a Dutch oven over medium heat. Add the bacon pieces and cook for about 4 minutes until the fat renders out and the bacon becomes deliciously crispy, infusing the pot with rich flavor.
- Sauté the Onion: Add the chopped onion to the pot with the bacon. Cook for around 2 minutes until the onion is soft and translucent, which enhances the overall depth of the dish.
- Add the Peas and Liquids: Drain and rinse the soaked peas. Add them to the pot along with the chicken broth and water. Stir gently to ensure the peas are fully submerged.
- Season the Dish: Sprinkle in the onion powder, freshly ground black pepper, and salt. Stir well to evenly distribute the seasonings throughout the mixture.
- Incorporate the Smoked Turkey Neck: Place the smoked turkey neck(s) into the pot, submerging it in the broth to release smoky flavors into the peas.
- Simmer the Peas: Bring the mixture up to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and cook for 1 hour and 30 minutes. Stir occasionally to prevent sticking and cook until the peas are tender but still hold their shape.
- Final Seasoning and Serve: Taste the peas and adjust the salt or pepper if needed. Serve warm, optionally garnished with freshly chopped parsley or green onions for a fresh finish.
Notes
- For a vegetarian version, omit the turkey neck and bacon, replacing chicken broth with vegetable broth.
- Soaking the peas overnight helps reduce cooking time and improves digestibility.
- If using ham hock instead of turkey neck, cooking time remains the same.
- This dish tastes great the next day as flavors deepen; reheat gently on stovetop.
- Make sure to stir occasionally during simmering to avoid burning on the bottom.
