Crock-Pot Black-Eyed Peas Smoked Turkey (Printable Version)

Hearty slow-cooked black-eyed peas with smoky turkey for an easy Southern comfort meal.

# Needed Ingredients:

→ 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

# Steps:

01 - Rinse and sort the dried black-eyed peas thoroughly, discarding any debris or damaged beans.
02 - Transfer the 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 and cook on LOW setting for 7 to 8 hours, or on HIGH setting for 4 to 5 hours, until the peas are tender and creamy.
05 - Remove the turkey leg from the slow cooker and shred the meat, discarding the skin and bones, then return the shredded meat to the cooker.
06 - Stir the mixture well, taste, and adjust seasoning as needed. Serve hot.

# Expert Advice:

01 -
  • Minimal Effort: Only 10 minutes of preparation before the slow cooker takes over.
  • Deeply Flavorful: A single smoked turkey leg provides a complex, savory depth to the beans.
  • Hearty and Healthy: A naturally gluten-free and dairy-free main dish packed with protein and fiber.
02 -
  • Extra Flavor: Add one chopped onion or a bay leaf to the slow cooker for an even more aromatic broth.
  • Seasoning: Smoked meats can vary in saltiness, so taste the peas before adding additional salt at the end.
  • Allergen Safety: Always check labels on smoked meats to ensure there is no hidden gluten or soy if you have dietary restrictions.
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