Ingredients:

  • 1 lb dry black eyed peas, picked through and rinsed
  • 1 tbsp neutral oil or bacon drippings
  • 6 oz thick-cut bacon, diced
  • 1 lb smoked turkey wing or drumstick
  • 1 large yellow onion, finely diced (approx. 200g)
  • 1 green bell pepper, diced (approx. 150g)
  • 2 celery stalks, diced (approx. 100g)
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 2 bay leaves
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp dried thyme
  • 1 tsp apple cider vinegar
  • Kosher salt to taste
  • Freshly cracked black pepper to taste

Instructions:

  1. Heat the oil or bacon drippings in a large Dutch oven over medium heat. Add the diced bacon and cook until crispy and the fat has rendered. Add the onion, bell pepper, and celery. Sauté for 6-8 minutes until the vegetables are softened and the onions are translucent. Add the garlic and cook for 1 minute until fragrant.
  2. Stir in the rinsed black eyed peas, smoked turkey, smoked paprika, thyme, and bay leaves. Pour in the chicken broth until the peas are submerged by at least 2 inches. Bring the pot to a rolling boil for 2 minutes, then reduce the heat to low. Cover partially and simmer for 60 to 90 minutes until the peas are tender but intact.
  3. Remove the smoked turkey from the pot. Shred the meat, discarding the skin and bones, and return the meat to the peas. Use the back of a wooden spoon to mash a half-cup of peas against the side of the pot to naturally thicken the broth. Stir in the apple cider vinegar and season with salt and pepper to taste. Let the dish rest for 10 minutes before serving.