Crock-Pot Black-Eyed Peas Smoked Turkey (Printer View)

Creamy black-eyed peas simmered with smoky turkey in a slow cooker for tender, Southern-style comfort.

# What you'll need:

→ Beans & Legumes

01 - 1 pound dried black-eyed peas, rinsed and sorted

→ Meats

02 - 1 smoked turkey leg, approximately 1 pound

→ Pantry

03 - 6 cups water
04 - 1 teaspoon salt, or to taste
05 - 1/2 teaspoon black pepper

# Method:

01 - Rinse and sort the dried black-eyed peas thoroughly, discarding any debris or discolored beans.
02 - Place the rinsed peas into the slow cooker, then nestle the smoked turkey leg on top of the peas.
03 - Pour 6 cups of water over the peas and turkey leg, then season with salt and black pepper.
04 - Cover the slow cooker and cook on LOW setting for 7 to 8 hours, or on HIGH for 4 to 5 hours, until peas reach tender and creamy consistency.
05 - Remove the smoked turkey leg from the slow cooker. Shred the meat carefully, discarding skin and bones, then return the shredded meat to the slow cooker and stir thoroughly.
06 - Taste the dish and adjust salt and pepper as needed. Serve hot in bowls.

# Expert Advice:

01 -
  • Effortless Preparation: With only 10 minutes of prep time, this recipe is incredibly simple to start.
  • Rich Smoky Flavor: The smoked turkey leg provides a deep, savory profile that penetrates every pea.
  • Nutritious and Hearty: This gluten-free and dairy-free main dish is packed with protein and fiber.
02 -
  • Sort Carefully: Always sort through your dried peas to ensure no small stones or debris make it into the pot.
  • Season at the End: Smoked meats can vary in saltiness; wait until the end of the cooking process to add more salt.
  • Shredding Meat: Use a fork to easily shred the tender turkey meat after it has slow-cooked until falling off the bone.
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