Spicy & Smoky Southern Black Eyed Peas

• Meat

  • 2 lbs Turkey wings, smoked

• Produce

  • 1 lb Black-eyed peas
  • 4 Garlic cloves
  • 1/2 cup White onion

• Canned Goods

  • 6 cups Chicken stock or broth

• Condiments

  • 1 tbsp Liquid smoke

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Cayenne red pepper
  • 1 Kosher salt

Found on savoryspicerack.com

Description

Ingredients

• 6 cups of chicken stock or broth
• 2 pounds of smoked turkey wings (I used two drumsticks)
• 1 pound of black eyed peas
• ½ cup diced (finely chopped) white onion
• 4 garlic cloves finely chopped
• ½ teaspoon cayenne red pepper
• ½ teaspoon black pepper
• 1 tablespoon liquid smoke
• Kosher Salt

Directions

• First rinse your peas and remove any dirt pieces from your beans.
• Next, soak the peas before cooking.
• To soak your peas overnight: Place the peas in a large bowl of water, cover, and place in refrigerator. Let the peas soak for at least 8 hours.
• For a quick soak method for the peas: Place the peas in a large pot of hot water. Boil the peas in the hot water for 2 minutes, remove from heat, cover the pot with a lid, and the the pot sit covered for an hour, then rinse and drain the peas.
• When ready to cook the peas, place the chicken stock and smoked turkey legs into a large pot. Boil the turkey legs or wings for 30 minutes in broth.
• Then add the beans, onion, garlic, cayenne pepper, black pepper, and liquid smoke to the pot of chicken stock and stir the ingredients together. Salt to taste.
• Bring the ingredients to a boil.
• Once the ingredients come to a boil, lower the cooking temperature to low.
• Cook the beans for 2 and half to 3 hours or until beans have become tender.
• Remove the meat from the turkey wings/legs. Discard of the bones. Add the meat back into the pot of peas. (Most of the meat should pull away from the bone while cooking.)