Ingredients:

  • 1 lb dried black-eyed peas, rinsed and sorted
  • 1 lb smoked turkey wing or drumstick
  • 6 cups low-sodium chicken broth
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 stalks celery, diced
  • 1 medium carrot, diced
  • 1 bay leaf

Instructions:

  1. Rinse the dried black-eyed peas under cold water, removing any small stones or damaged beans. If using the stovetop method, boil the peas for 2 minutes, remove from heat, cover, and let sit for 1 hour before draining; skip this soak if using a pressure cooker.
  2. Heat 1 tbsp olive oil in a 6-quart pressure cooker or large heavy-bottomed pot over medium heat. Add the diced onion, celery, and carrot; sauté for 5–7 minutes until the vegetables are translucent and fragrant.
  3. Stir in the minced garlic and cook for 60 seconds until aromatic but not browned.
  4. Add the rinsed peas, smoked turkey, chicken broth, bay leaf, and cayenne pepper to the pot.
  5. For the Pressure Cooker Method: Seal the lid and cook on high pressure for 30–35 minutes. Allow a natural pressure release for 10 minutes. For the Stovetop Method: Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until the peas are tender and the turkey has reached an internal temperature of 165°F/74°C.
  6. Remove the smoked turkey and the bay leaf from the pot. Shred the turkey meat from the bone and stir the meat back into the peas.
  7. Taste the broth and stir in the kosher salt and black pepper to balance the saltiness of the smoked turkey.
  8. If the broth is too thin, crush a small handful of peas against the side of the pot with a fork or potato masher and stir them back in to thicken.