There’s just something soul-warming about a big pot of black eyed peas simmered with smoky turkey, onions, garlic, and a touch of Southern seasoning. This dish is more than just food—it’s tradition. Whether it’s served on New Year’s Day for good luck or on a regular weeknight for a comforting dinner, this is hands down the best black eyed peas recipe I’ve ever made. The beauty is in how adaptable it is: you can make it with dried, fresh, frozen, or canned black eyed peas depending on what you have on hand. The flavor remains deep, savory, and comforting no matter how you prep it. If you're looking for a one-pot, protein-packed, easy black eyed peas recipe, this is it. It works great on the stove top, in the Instapot, or slow-cooked in the crockpot for that perfect all-day simmered taste.
Southern-Style Black Eyed Peas with Smoked Turkey
Prep Time 15 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 1 hour hr 45 minutes mins
Course Main Course
Cuisine American
Dutch oven or large stockpot Essential for the black eyed peas recipe stove top version.
Instapot or pressure cooker Speeds things up for those craving a fast, flavorful Instapot black eyed peas recipe.
Slow cooker Ideal for the hands-off crockpot blackeyed peas version.
Colander To rinse dried or canned peas.
Measuring cups & spoons For accuracy with seasoning and liquid.
Wooden spoon For sautéing and stirring.
- 1 pound dried black eyed peas or substitute with 4 cups fresh black eyed peas or two 15-ounce cans canned black eyed peas
- 1 tablespoon olive oil or bacon grease
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 smoked turkey leg or 2 smoked turkey wings ham hocks or smoked sausage are good alternatives
- 4 cups low-sodium chicken broth
- 2 cups water you may need to add more as they cook
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper optional, for a bit of heat
- 2 bay leaves
- 1 teaspoon dried thyme
- 2 teaspoons apple cider vinegar adds a touch of acidity and brightness
- Hot sauce for serving, optional
- Chopped parsley or green onions for garnish
Rinse and Prep Your Peas
If you're using dried black eyed peas, give them a good rinse and check for debris. You can soak them overnight, but it's not strictly necessary if you plan to cook them longer. For an authentic dried black eyed peas recipe, the slow simmering brings out the best texture.
Using fresh black eyed peas? Just rinse and go—they cook faster and are ultra-creamy.
For a frozen black eyed peas recipe, make sure to thaw and rinse them before using.
If using canned black eyed peas, rinse them thoroughly to reduce the sodium and shorten cooking time by about 30 minutes.
Sauté the Aromatics
In a large pot or Dutch oven, heat your olive oil or bacon fat over medium heat. Add the diced onion and sauté for 4–5 minutes, until soft and golden. Toss in the minced garlic and cook for 30 seconds more, just until fragrant.
Add Smoked Turkey and Seasoning
Nestle the smoked turkey leg (or wings) into the pot. Add the black eyed peas, chicken broth, water, and seasonings: salt, pepper, smoked paprika, cayenne, bay leaves, and thyme. Stir gently to combine.
Simmer
Bring the mixture to a boil, then reduce the heat to low. Cover partially and simmer for 1 to 1.5 hours, until the peas are tender and creamy. Stir occasionally, and add more water if the peas start soaking up too much liquid.
If you’re using canned or frozen black eyed peas, reduce simmer time to 30–45 minutes so they don’t overcook.
Final Touches
Once the peas are soft and the turkey is fall-apart tender, remove the turkey leg. Shred the meat off the bone and stir it back into the pot. Add the apple cider vinegar and adjust seasoning to taste.
Serve
Serve warm with hot sauce on the side and garnish with parsley or green onions. Cornbread, rice, or sautéed greens are excellent partners.
Pairings
Southern-style black eyed peas shine with cozy side dishes that soak up flavor:
- Buttermilk cornbread: Perfect for dipping and sopping up those smoky juices.
- Steamed white rice: A classic combination in Southern cuisine, and it stretches the meal.
- Collard greens or mustard greens: Their bitterness balances the creamy, rich peas.
- Fried cabbage or okra: Adds texture and a nostalgic Southern flair.
- Pickled vegetables: For a zingy, acidic bite to contrast the savory peas.
This dish is hearty enough to stand alone but shines when part of a larger soulful spread.
FAQs
1. Can I use chicken instead of smoked turkey?
Yes, but you’ll lose the signature smoky flavor. If you use plain chicken, add a dash of liquid smoke or smoked paprika to enhance depth.
2. What’s the best type of black eyed peas to use?
For the best black eyed peas recipe, use dried black eyed peas if you have time—they absorb all the flavors beautifully. Fresh black eyed peas are the next best option. Frozen and canned are great for speed and convenience.
3. Can I make this in a pressure cooker or Instapot?
Absolutely. For a quick Instapot black eyed peas recipe, cook on high pressure for 20–25 minutes with a natural pressure release. It’s a game-changer when you're short on time but still want rich flavor.
4. How do I make this in the slow cooker?
For a crockpot blackeyed peas version, toss everything into the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours. No need to pre-soak your peas—just add an extra cup of water and go.
5. Can I freeze leftovers?
Definitely. Let the peas cool completely, then store in airtight containers for up to 3 months. When reheating, add a splash of broth or water to loosen the texture.
