Ingredients:

  • 1 lb dry black eyed peas, sorted and rinsed
  • 6 cups chicken stock
  • 1 tbsp olive oil
  • 1 lb smoked turkey wings
  • 1 large yellow onion, finely diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne pepper
  • 2 dried bay leaves
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Sort through the dry peas to remove any stones or debris. Rinse thoroughly. Soak the peas in 4 inches of water for at least 6 hours or overnight. Drain and rinse again before cooking.
  2. In a large Dutch oven over medium heat, add the oil. Sauté the onion and celery until the onions are translucent (about 6 minutes). Stir in the minced garlic, smoked paprika, and cayenne pepper, cooking for 1 minute.
  3. Add the soaked peas, smoked turkey wings, and bay leaves to the pot. Pour in the chicken stock until peas are covered by 2 inches. Bring to a boil, then reduce heat to low. Cover and simmer for 60 to 90 minutes until tender.
  4. Remove the smoked meat, shred it from the bone, and return the meat to the pot. Season with salt and pepper to taste. For a creamier texture, mash a small spoonful of peas against the side of the pot and stir back in.