Save to Pinterest This Crock-Pot Black-Eyed Peas with Smoked Turkey is a quintessential Southern comfort dish. Slowly cooked to perfection, the creamy black-eyed peas absorb the rich, smoky essence of the turkey leg, resulting in a meal that is both deeply flavorful and incredibly satisfying.
Save to Pinterest Whether you are preparing a traditional New Year's Day meal or simply seeking a warm, fuss-free dinner during a busy week, this recipe delivers consistent results. The slow cooking process ensures the peas are tender and the meat falls easily off the bone, making it an easy win for home cooks.
Ingredients
- Beans & Legume: 1 lb (450 g) dried black-eyed peas, rinsed and sorted
- Meats: 1 smoked turkey leg (about 1 lb / 450 g)
- Pantry: 6 cups (1.5 L) water, 1 teaspoon salt (or to taste), 1/2 teaspoon black pepper
Instructions
- Step 1
- Rinse and sort the dried black-eyed peas, discarding any debris.
- Step 2
- Place the peas in the slow cooker, then nestle the smoked turkey leg on top.
- Step 3
- Add water, salt, and black pepper.
- Step 4
- 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
- Remove the turkey leg. Shred the meat, discarding skin and bones, and return the meat to the slow cooker. Stir well.
- Step 6
- Taste and adjust seasoning as needed. Serve hot.
Zusatztipps für die Zubereitung
For the best results, use a 6-quart slow cooker to allow the peas enough room to expand as they cook. Be diligent about rinsing and sorting the dried peas to remove any small stones or debris before adding them to the pot.
Varianten und Anpassungen
You can easily customize this dish by using a smoked ham hock or smoked sausage instead of the turkey leg. For a vegetarian-friendly version, replace the turkey with smoked paprika and use vegetable broth instead of water.
Serviervorschläge
To create a complete Southern meal, serve the black-eyed peas over a bowl of fluffy white rice or with a side of freshly baked, golden cornbread.
Save to Pinterest This Crock-Pot Black-Eyed Peas with Smoked Turkey is more than just a meal; it is a warm embrace in a bowl. Enjoy the simplicity and deep tradition of Southern cooking right from your slow cooker.
Recipe Questions
- → Do I need to soak black-eyed peas before cooking?
No soaking required! The long slow-cooking time ensures the dried peas become perfectly tender and creamy without any pre-soaking step. Just rinse, sort, and add them directly to your crock-pot.
- → Can I use fresh or frozen black-eyed peas instead?
Yes, you can substitute with fresh or frozen black-eyed peas. Reduce the cooking time to 3-4 hours on LOW or 2-3 hours on HIGH, as they require much less time to become tender than dried varieties.
- → What's the best way to serve this dish?
Serve piping hot over steamed white rice for a complete meal, alongside warm buttered cornbread to soak up the flavorful broth. It also pairs beautifully with collard greens or fried okra for a full Southern spread.
- → Can I make this vegetarian?
Absolutely! Replace the smoked turkey leg with 2 tablespoons smoked paprika and use vegetable broth instead of water. Add liquid smoke for extra depth. The result will still be rich, smoky, and satisfying.
- → How long will leftovers keep in the refrigerator?
Store cooled leftovers in an airtight container for up to 5 days. The flavors continue to develop and improve over time. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.
- → What other smoked meats work well in this dish?
Smoked ham hocks are traditional and excellent, while smoked sausage adds great flavor too. For a different twist, try smoked pork neck bones or even bacon—just adjust the salt accordingly since these alternatives may be saltier than turkey.