Ingredients:

  • 1 lb dried black eyed peas, sorted and rinsed
  • 2 tbsp Kosher salt
  • 8 cups water (for soaking)
  • 1 tbsp extra virgin olive oil
  • 1 large yellow onion, diced (approx. 150g)
  • 2 stalks celery, diced (approx. 100g)
  • 1 green bell pepper, diced (approx. 120g)
  • 4 cloves garlic, minced
  • 1 lb smoked turkey wing or leg
  • 6 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 2 bay leaves
  • 1 tbsp apple cider vinegar
  • Fresh cracked black pepper to taste
  • Sliced green onions for garnish

Instructions:

  1. The Salt Soak: Place your 1 lb dried black eyed peas in a large bowl with 8 cups of water and 2 tbsp Kosher salt. Let them sit for at least 6 hours or overnight. Note: This hydrates the starch and prevents the peas from splitting during the simmer.
  2. Heat 1 tbsp extra virgin olive oil in your Dutch oven over medium heat. Add the diced onion, celery, and green bell pepper. Sauté for 5-7 minutes until the onions are translucent and fragrant.
  3. Stir in the 4 cloves of minced garlic and 1 lb smoked turkey wing. Cook for 2 minutes until the garlic is golden and the turkey skin begins to sizzle.
  4. Pour in the 6 cups of chicken broth, scraping the bottom of the pot with your wooden spoon. Note: Those brown bits on the bottom are concentrated flavor you don't want to lose.
  5. Add the 1 tsp dried thyme, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper, and 2 bay leaves. Bring the mixture to a rolling boil.
  6. Drain and rinse the soaked peas, then add them to the pot. Reduce the heat to low and cover. Simmer for 1 hour 15 mins until the peas are tender but not falling apart.
  7. Remove 1/2 cup of the peas and mash them into a paste with a fork, then stir them back into the pot. Note: This creates a thick, luxurious broth without adding flour or cream.
  8. Remove the turkey wing and shred the meat back into the pot, discarding bones and skin. Stir in 1 tbsp apple cider vinegar and fresh cracked black pepper. Serve warm until the aroma brings everyone to the kitchen.