Save This hearty and flavorful Southern-inspired dish features creamy black-eyed peas slow-cooked with a smoky turkey leg, creating an easy and comforting meal. Perfect for busy days, the slow cooker does all the work, infusing the beans with rich, savory notes from the smoked meat.
Save Black-eyed peas are a staple of Southern American cuisine, often associated with good luck and prosperity. By using a Crock-Pot, you ensure that the dried peas reach a perfectly tender and creamy consistency without the need for constant monitoring on the stove.
Ingredients
- Beans & Legume: 1 lb (450 g) dried black-eyed peas, rinsed and sorted
- Meats: 1 smoked turkey leg (about 1 lb / 450 g)
- Pantry: 6 cups (1.5 L) water
- Pantry: 1 teaspoon salt, or to taste
- Pantry: 1/2 teaspoon black pepper
Instructions
- Step 1: Prep the Peas
- Rinse and sort the dried black-eyed peas, discarding any debris.
- Step 2: Combine Ingredients
- Place the peas in the slow cooker, then nestle the smoked turkey leg on top. Add water, salt, and black pepper.
- Step 3: Slow Cook
- Cover and cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until the peas are tender and creamy.
- Step 4: Prepare the Meat
- Remove the turkey leg. Shred the meat, discarding skin and bones, and return the meat to the slow cooker. Stir well.
- Step 5: Season and Serve
- Taste and adjust seasoning as needed. Serve hot.
Zusatztipps für die Zubereitung
To ensure the best results, use a 6-quart slow cooker and accurate measuring cups and spoons. If you want to build more depth, you can use a knife and cutting board to prep an optional chopped onion to add before cooking.
Varianten und Anpassungen
For extra flavor, consider adding a bay leaf during the cooking process. You can also swap the turkey leg for a smoked ham hock or smoked sausage. For a vegetarian version, replace the meat with smoked paprika and use vegetable broth instead of water.
Serviervorschläge
These slow-cooked black-eyed peas are traditionally served over a bed of white rice or alongside a slice of warm, golden cornbread to create a complete and satisfying Southern meal.
Save With its straightforward ingredients and simple preparation, this Crock-Pot Black-Eyed Peas with Smoked Turkey is a reliable recipe for anyone looking to enjoy a wholesome, traditional dish with minimal cleanup.
Recipe Guide
- → Do I need to soak black-eyed peas before cooking?
No soaking required! Dried black-eyed peas cook beautifully in the slow cooker without pre-soaking. Just rinse them well and sort through for any debris before adding to the pot.
- → Can I use frozen black-eyed peas instead?
Yes, frozen black-eyed peas work well and reduce cooking time to about 4-5 hours on LOW. No need to thaw first—just add them directly to the slow cooker.
- → What's a good substitute for smoked turkey leg?
Smoked ham hocks, smoked sausage, or bacon add similar smoky depth. For vegetarian options, use smoked paprika plus liquid smoke or vegetable broth with extra seasonings.
- → How do I know when the peas are done cooking?
Tender, creamy peas that easily mash with a fork indicate doneness. Taste testing is key—they should be soft throughout with no chalky texture remaining.
- → Can I cook this on HIGH setting instead?
Absolutely! Cook on HIGH for 4-5 hours instead of 7-8 hours on LOW. Check for tenderness after 4 hours and extend time as needed.
- → What sides pair well with this dish?
Serve over steamed white rice, with fluffy cornbread, collard greens, or sweet corn. The creamy, smoky flavors complement classic Southern sides perfectly.