Classic Southern Black Eyed Peas
This classic Southern Black Eyed Peas recipe delivers deep, smoky, comforting flavor in every spoonful. Simmered low and slow with smoked turkey and halal smoked sausage, the peas become tender and creamy while absorbing layers of rich, savory seasoning. This is the traditional New Year’s good-luck dish—warm, hearty, and perfect alongside rice, greens, and cornbread.
Equipment
- Large Dutch oven or soup pot
- Wooden spoon
- Sharp Knife
- Cutting board
- Strainer
Ingredients
- 1 lb Dried Black Eyed Peas (or 1.5–2 lbs fresh/frozen)
- 1 Smoked Turkey Leg (or smoked turkey wing)
- 8 oz Halal Smoked Sausage, sliced
- 1/2 cup Diced Yellow Onion
- 2 cloves Garlic, minced
- 5–6 cups Chicken Broth or Vegetable Broth
- 1–1.5 tsp Salt
- 0.5–1 tsp Black Pepper
- Pinch of Red Pepper Flakes (optional)
Instructions
- Cover dried peas with water by 2–3 inches and soak overnight. Or use a quick soak: bring peas and water to a boil, cover, turn off heat, and let sit 30–60 minutes. Drain and set aside.
- Heat a large Dutch oven over medium-high heat. Add sliced halal smoked sausage and cook 4–5 minutes until lightly browned. Remove and set aside, leaving drippings in the pot.
- Add the diced onion to the pan drippings and cook 1–2 minutes. Add garlic and cook 1 minute more. Stir in salt, black pepper, and red pepper flakes if using.
- Place the smoked turkey leg into the pot. Add broth and the soaked, drained peas. Cover and bring to a boil over medium-high heat.
- Reduce heat to a gentle simmer. Cook 1–2 hours, stirring occasionally, until peas are tender and creamy. Add more broth as needed to keep peas submerged.
- Remove the smoked turkey leg, shred the meat, and return it to the pot. Stir in the browned sausage. Taste and adjust seasoning. Serve warm.