Easy Gluten-Free Smoked Turkey Black-Eyed Peas
Indulge in the rich, smoky flavor of gluten-free smoked turkey black-eyed peas, a traditional Southern dish with a twist, offering a creamy broth and tender beans. This recipe combines the natural sweetness of black-eyed peas with the deep, velvety texture achieved through the use of smoked turkey, creating a truly comforting meal. Perfect for New Year's celebrations or any day you crave a hearty, comforting bowl of goodness.
Equipment
- Dutch Oven (6-8 quart)
- Large Colander
- Sharp Chef’s Knife
- Wooden Spoon
- Tongs or Slotted Spoon
- Fat Separator (Optional)
Ingredients
Main Ingredients
- 1 lb Dried black-eyed peas Pick through for stones; fresher beans cook faster
- 2-3 lbs Smoked turkey wings or smoked turkey necks Wings have more meat; necks have more collagen
- 1 large Yellow onion, diced Sweet onions work beautifully here
- 1 medium Green bell pepper, diced The "Holy Trinity" starts here
- 3 ribs Celery, diced Adds aromatic depth
- 4 cloves Garlic, minced Fresh only—no powder for this
- 2 Bay leaves Turkish bay has a sweeter note than California
- 1 tsp Dried thyme Or 3 sprigs fresh
- ½ tsp Smoked paprika Reinforces the smokiness
- ¼ tsp Cayenne pepper (optional) Adjust to heat preference
- 6 cups Water or low-sodium chicken broth Broth adds richness; water lets smoke shine
- 2 tbsp Olive oil or avocado oil For sautéing aromatics
- To taste Salt and black pepper Add salt AFTER beans soften
- 1 tbsp Apple cider vinegar Brightens flavors at the finish
- 2-3 Green onions, sliced For garnish and fresh bite
Instructions
Phase 1: Preparing the Peas
- Sort and rinse the dried black-eyed peas, picking through them carefully to remove any small stones, debris, or shriveled peas. Transfer to a colander and rinse under cold running water until the water runs clear.
- Soak the peas in a large bowl covered with 3 inches of cold water for 6-8 hours or overnight at room temperature. Alternatively, use the quick soak method by bringing peas and water to a boil for 2 minutes, then removing from heat, covering, and letting stand for 1 hour before draining.
- Drain the soaked peas in a colander. Discard the soaking water and rinse once more with fresh water.
Phase 2: Building the Flavor Base
- Heat the Dutch oven over medium heat. Add 2 tablespoons of olive oil and let it shimmer (about 1 minute).
- Sauté the diced onion, bell pepper, and celery in the pot, cooking until the vegetables soften and the onion becomes translucent, about 5-7 minutes.
- Stir in the minced garlic, smoked paprika, thyme, and cayenne (if using). Cook for 1 minute, stirring constantly, until fragrant.
Phase 3: The Simmer
- Nestle the smoked turkey wings into the pot. Pour in the drained black-eyed peas, distributing them evenly around the turkey. Add the bay leaves.
- Pour in 6 cups of water or broth, ensuring the liquid covers the peas and turkey by about 1 inch. Do not add salt yet.
- Bring the mixture to a rolling boil, then reduce heat to low for a gentle simmer. Partially cover the pot with the lid, leaving it slightly ajar to allow steam to escape and prevent overflow.
- Simmer for 1.5 to 2 hours, stirring every 30 minutes to prevent sticking. The peas are done when they're tender but not mushy.
Phase 4: The Finish
- Remove the smoked turkey wings from the pot and let cool. Once cooled, pull the meat from the bones, discarding the skin, bones, and cartilage. Chop or shred the turkey meat into bite-sized pieces.
- Return the shredded turkey to the pot. Add salt, starting with 1 teaspoon, and stir well. Taste and add more salt as needed. Season with freshly ground black pepper to taste.
- Stir in 1 tablespoon of apple cider vinegar. Let the peas simmer for an additional 10 minutes to allow the turkey to warm through and flavors to meld.
- Remove from heat and let the pot rest, covered, for 10 minutes. The flavors will continue to develop, and the broth will thicken slightly as it cools.
