Southern Style Black Eyed Peas

Ingredients

• 12 oz dried black-eyed peas (Pick through and discard any peas with holes or discoloration; soak at least 4 hours or overnight, then drain and rinse.)
• 1 tbsp olive oil
• 2 tbsp butter
• 0.5 cup onion (Diced; chopped onion is also suggested for serving, but no amount is specified.)
• 2 garlic (Cloves, minced. The written recipe lists garlic; the transcript does not mention it.)
• 0.25 tsp red pepper flakes
• 1 smoked turkey wing (Remove the skin and bones after cooking; return the pulled meat to the pot.)
• 4 cup water (The recipe lists 4–6 cups overall; use 4 cups for the initial simmer and add more as needed to cover the peas by about 1/2 inch.)
• 2 bay leaf (Use 2 small or 1 large; remove before serving.)
• 2 tsp chicken bouillon
• 0.5 tsp black pepper
• 1 hot pepper (Optional; remove before serving.)
• salt (To taste; add after cooking.)
• rice (For serving; amount not specified.)
• tomato (Sliced, for serving; amount not specified.)
• hot sauce (For serving; amount not specified. The transcript names Louisiana hot sauce.)

Steps

1. 1

   Pick through the dried black-eyed peas, removing any that have holes or discoloration.

2. 2

   Put the peas in a bowl, cover them with water, cover the bowl with plastic wrap, and soak for at least 4 hours or overnight. Overnight is described as best.

3. 3

   When ready to cook, drain and rinse the soaked peas. Set them aside.

4. 4

   In a large pot, heat the olive oil and butter over medium heat.

5. 5

   Add the diced onion, minced garlic, and red pepper flakes. Sauté until the onion begins to soften.

6. 6

   Add the smoked turkey wing, 4 cups of water, bay leaf, and chicken bouillon. Bring to a boil.

7. 7

   Reduce the heat to low, cover the pot, and simmer for 40 minutes.

8. 8

   Add the drained peas and black pepper. Add the optional hot pepper if using.

9. 9

   Check that the peas are covered by about 1/2 inch of water; add more water as needed.

10. 10

    Bring the pot to a boil, then reduce the heat to a low simmer. Cover and cook for 1 to 1 1/2 hours, until the peas are very tender. The creator prefers them especially soft and creamy; cook longer if needed to reach that texture.

11. 11

    Remove the lid, stir, and mash a few peas against the side of the pot to thicken the cooking liquid.

12. 12

    Remove the hot pepper, bay leaf, and turkey wing. Remove the turkey skin and pull the meat from the bone; discard the bones and return the meat to the pot.

13. 13

    Taste and add salt as needed.

14. 14

    Serve over rice with chopped onion, sliced tomatoes, and hot sauce.

Notes

The recipe gives a total water range of 4–6 cups, with 4 cups added for the first simmer and additional water used as needed. Rice, chopped onion, sliced tomatoes, and hot sauce are serving suggestions without specified quantities. The transcript says to remove the turkey skin; the written instructions specify removing the turkey meat and bones.

Nutrition per serving

• main
• side
• Southern
• soul food
• slow-simmered
• gluten-free
• family dinner