Rushion’s Kitchen Black-Eyed Peas Recipe

Ingredients   

1 lb. dry black-eyed peas 

1 small yellow onion 

1 green bell pepper 

3 garlic cloves 

1 Tablespoon olive oil 

1 Tablespoon butter 

1 teaspoon fine sea salt 

1 teaspoon lemon pepper seasoning 

½ teaspoon garlic powder 

½ teaspoon onion powder 

½ teaspoon smoked paprika 

6 cups chicken broth 

1 lb. smoked turkey legs or ham hock 

Instructions 

Step 1  

The night before, place the peas in a colander and rinse them over the sink. Remove any dirt or debris. Transfer the peas to a large bowl and cover with 2-3 inches of water. Cover the bowl with a lid and place it in the refrigerator overnight or for at least 6-8 hours. 

Step 2 

The next day, begin preparing the vegetables. Dice the onion, dice the bell pepper, and mince the garlic cloves. Drain the water from the peas and rinse them again in a colander. 

Step 3 

Heat a large pot over medium heat. Add the olive oil and butter. Sauté the onion and bell pepper for 3 minutes. Add the minced garlic and cook for an additional 30 seconds. 

Step 4 

Add the drained black-eyed peas to the pot along with the spices (salt, lemon pepper, garlic powder, onion powder, and smoked paprika). Pour in the chicken broth and stir everything together. 

Step 5 

Add the smoked turkey wings to the pot and submerge them in the chicken broth. Place a lid on the pot, turn the heat up to medium-high, and bring the pot up to a boil. Once the pot is boiling, turn the heat down to medium-low and simmer the peas for 1 hour 30 minutes. Stir the peas occasionally and flip the turkey leg or ham hock over 1-2 times while cooking. Replace the lid every time you stir. 

Step 6 

After the black-eyed peas have simmered for 90 minutes, remove the turkey leg bone or ham hock bone from the pot and set them aside on a separate plate.  

Step 7 

Now pull the meat off the bone. Add the pulled turkey meat back to the pot and stir everything together. Serve warm with my homemade cake-cornbread and enjoy!