Crock-Pot Black-Eyed Peas with Smoked Turkey (Print View)

Hearty black-eyed peas slow-cooked with smoky turkey leg for an easy, comforting meal.

# Components:

→ Beans & Legumes

01 - 1 pound dried black-eyed peas, rinsed and sorted

→ Meats

02 - 1 smoked turkey leg, approximately 1 pound

→ Pantry

03 - 6 cups water
04 - 1 teaspoon salt, or to taste
05 - 1/2 teaspoon black pepper

# Directions:

01 - Rinse and sort the dried black-eyed peas under cold water, discarding any debris or damaged peas.
02 - Transfer the prepared peas to a 6-quart slow cooker and nestle the smoked turkey leg on top of the peas.
03 - Pour 6 cups of water over the peas and turkey leg, then season with salt and black pepper.
04 - Cover the slow cooker and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the peas are tender and creamy.
05 - Remove the turkey leg from the slow cooker. Shred the meat, discarding the skin and bones, then return the shredded meat to the slow cooker.
06 - Stir the mixture well and taste, adjusting seasoning as needed. Serve hot in bowls or over rice.

# Expert Advice:

01 -
  • Effortless Cooking: Using a slow cooker means you can set it and forget it while the flavors meld perfectly.
  • Rich Flavor: The smoked turkey leg provides a natural smokiness that permeates the entire dish.
  • Nutritious and Hearty: High in protein and fiber, making it a complete, satisfying meal.
  • Naturally Dietary Friendly: This recipe is gluten-free and dairy-free as written.
02 -
  • Extra Aromatics: Add one chopped onion or a bay leaf to the slow cooker before starting for a more complex flavor profile.
  • Allergen Safety: Always verify the labels on smoked meats for potential allergen cross-contact or hidden gluten.
  • Consistency Check: If the peas absorb too much liquid during the long cook time, add an extra splash of hot water toward the end.
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