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Black-Eyed Peas

Black-eyed peas are small, beige legumes with a black spot, known for their mild flavor and used in various Southern and global dishes.
Print Recipe
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Course Main Course
Cuisine American
Servings 10 people

Equipment

  • Pressure Cooker optional

Ingredients
  

  • 1 lb black-eyed peas
  • 10 cups chicken stock
  • 1 smoked turkey leg
  • 1 lb smoked pork neck bones
  • 3 tbsp grapeseed oil
  • 3 tbsp green seasoning
  • 3 tbsp smoked paprika
  • 2 tbsp black pepper
  • 2 tbsp garlic pepper
  • 2 tbsp adobo
  • 2 bay leaves
  • 1 sprig of thyme
  • 1 red onion finely diced
  • 4 garlic cloves minced

Instructions
 

  • Soak your black eyed peas in about 6 cups of water. It should take the beans about 4 hours to absorb most of the water.
  • To a heavy pot on medium high heat, add in the oil. Once hot, sauté your onion and green seasoning. After 2 minutes, add in your garlic and sauté until fragrant.
  • Add in the turkey leg and pork neck bones. Cover with 4 cups of chicken stock, bay leaves, and thyme. Transfer into pressure cooker and cook for an hour or cook on the stove for 2 hours or until the meat is falling off the bone.
  • Once the meat is now tender enough to be removed from the bone, remove all bones and skin. Place it back into the pot with all liquid if you've used a pressure cooker.
  • Add in black eyed peas, remaining stock, along with smoked paprika, adobo, black pepper, garlic powder, and red pepper flakes.
  • Cook on medium for an additional hour and 30 minutes.
  • Serve with white rice or corn bread and enjoy! Happy New Year
Keyword black-eyed peas