Slow Cooker Smoke Turkey Black Eyed Peas
Ingredients:
- 1 lb dried black eyed peas (soaked overnight and drained)
- 2 tbsp avocado oil (or whatever oil you cook with)
- 1 yellow onion (chopped)
- 2 celery stalks (finely diced)
- 1 jalapeno (deseeded and finely diced)
- 3 garlic cloves (minced)
- 2 bay leaves
- 2-3 tsp creole/cajun seasoning (plus more to taste)
- 1 tbsp Worcestershire sauce
- 1 1/2 smoked turkey wings
- 2 handfuls collard greens (I got the greens in the bag pre cut (don't judge))
- 7 cups low sodium chicken stork or broth
- fresh parsley (chopped (optional garnish))
For Serving
- rice (cooked (or cornbread))
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
1. Soak the peas
Soak black-eyed peas in water overnight (at least 8 hours). Drain and set aside.
2. Sauté the aromatics
Heat oil in a skillet over medium heat. Add onion, bell pepper, celery, and jalapeño. Cook until softened and lightly golden, about 6–7 minutes. Stir in garlic and cook for 1 minute more. Remove from heat.
3. Build the slow cooker
Add soaked peas to the slow cooker along with the sautéed vegetables, bay leaves, Cajun seasoning, Worcestershire sauce, smoked turkey, collards, and chicken broth. Gently stir to combine.
4. Slow cook
Cover and cook on LOW for 6–7 hours or HIGH for 4–5 hours, until peas and greens are tender.
5. Shred the meat
Remove smoked turkey and let cool slightly. Shred meat from the bones, discarding bones and excess fat. Stir shredded meat back into the slow cooker.
6. Mash for creaminess
Discard bay leaves. Use a potato masher to lightly mash some of the peas (just a few strokes) to thicken the broth. Stir well.
7. Serve
Taste and adjust seasoning as needed. Serve warm with rice or cornbread and garnish with parsley if desired.
Recipe adapted from Butter to be Ready
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