Southern Black-Eyed Peas

This black-eyed pea dish from Chef Brett is perfect for when you’re craving something hearty and nourishing. Slow-simmered until tender and creamy, it’s full of rich, savory flavor and perfect for sharing during the colder months. Traditionally enjoyed on New Year’s Day, black-eyed peas are rooted in Southern and African American food traditions and are often associated with good luck and prosperity in the year ahead.

Project Angel Heart Registered Dietitian Zachary Hedden notes that this dish is rich in plant-based protein, fiber, and iron, which support digestive health, steady blood sugar, and sustained energy. Using smoked turkey adds deep flavor and extra protein while being a more heart-healthy option than ham hock or bacon.

Serves 6-8 people

  • 1 pound dried black-eyed peas, rinsed
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 celery stalks, diced
  • 1 green bell pepper, diced
  • 3–4 garlic cloves, minced
  • 1 smoked turkey leg or wing (optional)
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne (optional)
  • 1–2 bay leaves
  • 6 cups chicken or vegetable broth, plus more as needed
  • Salt and freshly cracked black pepper, to taste
  • 1–2 tablespoons hot sauce (Crystal or Louisiana), to taste
  • 1/4 cup chopped fresh parsley
  • 1–2 scallions, sliced
  • 1/2–1 teaspoon apple cider vinegar (optional)

Place the black-eyed peas in a large bowl and cover with water. Soak overnight, then drain. For a quick soak, bring peas to a boil for 2 minutes, remove from heat, cover, and let sit for 1 hour. Drain and set aside.

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, and bell pepper and cook until softened, about 5–7 minutes. Add the garlic and cook for 30 seconds, until fragrant. Stir in the smoked turkey leg (if using), smoked paprika, thyme, cayenne, and bay leaves.

Add the soaked peas and broth to the pot. Bring to a boil, then reduce heat and simmer gently for 60–90 minutes, stirring occasionally, until the peas are tender and creamy. Add additional broth as needed if the mixture becomes too thick.

Remove the smoked meat, shred it, and return the meat to the pot, if using. Season with salt and freshly cracked black pepper to taste. Stir in the hot sauce, parsley, and scallions. Finish with the apple cider vinegar, if using, to brighten the dish. Serve and enjoy!