Save Savor the essence of Southern comfort with this Crock-Pot Black-Eyed Peas and Smoked Turkey recipe. This hearty dish brings together the creamy texture of slow-cooked legumes and the deep, savory infusion of a smoked turkey leg. It is an effortless way to create a soulful meal that warms the heart and satisfies the palate with every spoonful.
Save Black-eyed peas are a traditional staple, often associated with luck and prosperity. By using dried peas and a slow-cook method, you achieve a level of creaminess that canned varieties simply cannot match. The turkey leg tenderizes over several hours until the meat easily shreds, adding protein and texture to the savory bean broth.
Ingredients
- 1 lb (450 g) dried black-eyed peas, rinsed and sorted
- 1 smoked turkey leg (about 1 lb / 450 g)
- 6 cups (1.5 L) water
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
Instructions
- Step 1: Prepare the Peas
- Rinse and sort the dried black-eyed peas, discarding any debris.
- Step 2: Combine in Slow Cooker
- Place the peas in the 6-quart slow cooker, then nestle the smoked turkey leg on top.
- Step 3: Season and Add Water
- Add the 6 cups of water, salt, and black pepper.
- Step 4: Slow Cook
- Cover and cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until the peas are tender and creamy.
- Step 5: Shred the Meat
- Remove the turkey leg. Shred the meat using a knife and cutting board, discarding skin and bones, and return the meat to the slow cooker. Stir well.
- Step 6: Final Seasoning
- Taste and adjust seasoning as needed. Use a ladle to serve hot.
Zusatztipps für die Zubereitung
For the best results, use a 6-quart slow cooker to ensure even heating. Always take the time to sort through your dried peas to remove any small stones or grit. If you prefer an even thicker broth, you can lightly mash a few spoons of the cooked peas against the side of the pot before stirring everything together at the end.
Varianten und Anpassungen
You can easily substitute the smoked turkey leg for a smoked ham hock or sliced smoked sausage to vary the protein. For a vegetarian version, omit the meat and use smoked paprika along with vegetable broth instead of water to maintain that essential smoky profile.
Serviervorschläge
This dish is traditionally served over a bed of steamed white rice for a complete meal. It also pairs wonderfully with a side of warm cornbread, which is perfect for soaking up the flavorful liquid from the beans.
Save Whether you're celebrating a holiday or just looking for a simple, nourishing weeknight dinner, these slow-cooked black-eyed peas deliver classic Southern flavor with minimal effort. The combination of creamy beans and tender smoked turkey is a timeless favorite that never fails to comfort.
Recipe Questions
- → Do I need to soak black-eyed peas before cooking?
No soaking required. Dried black-eyed peas cook directly in the slow cooker and become tender after 7-8 hours on LOW or 4-5 hours on HIGH.
- → Can I use canned black-eyed peas instead?
Yes, rinse and drain canned peas then cook on HIGH for 2-3 hours to absorb the smoky turkey flavor. Reduce water to 4 cups.
- → What can I substitute for smoked turkey leg?
Smoked ham hock, smoked sausage, or bacon work well. For vegetarian options, use smoked paprika and vegetable broth instead.
- → How do I store leftovers?
Cool completely and refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop.
- → What sides pair well with this dish?
Serve over fluffy white rice, with warm cornbread, collard greens, or sweet potatoes. The creamy peas also shine alongside corn muffins.