Black Eyed Peas with Smoked Turkey (No Pork Version)

There’s something magical about a pot of slow-simmered black-eyed peas on the stove, filling the kitchen with warmth and deep, savory aromas. This dish has a long-standing history in Southern cooking and is often associated with comfort, abundance, and tradition—especially during New Year’s celebrations. But it’s not just for holidays. Black eyed peas with smoked turkey create a rich, deeply satisfying meal that works beautifully for Sunday dinners, chilly evenings, or anytime you want something nourishing without heavy ingredients.

This no-pork version is inspired by the classic Southern approach but replaces traditional ham hocks or bacon with smoked turkey, which delivers an equally smoky, robust taste without relying on pork. The turkey infuses the peas with layers of flavor, while vegetables like onions, garlic, celery, and carrots create a well-rounded broth that feels hearty and wholesome.

What makes this recipe stand apart is the balance of textures: creamy, tender beans, savory shredded turkey, and a broth that develops complexity as it simmers. It’s rustic, filling, and perfect for feeding a family or enjoying as meal prep throughout the week. And best of all, it’s incredibly simple—just a handful of pantry ingredients, a little patience, and a pot.

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Ingredients

Base Ingredients

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

• 1 smoked turkey wing or 1 smoked turkey leg

• 8 cups water or low-sodium chicken broth

• 1 tablespoon olive oil or avocado oil

Vegetables

• 1 large onion, diced

• 3 cloves garlic, minced

• 2 ribs celery, chopped

• 2 medium carrots, chopped

• 1 bell pepper, diced (any color works)

Seasonings

• 1 teaspoon smoked paprika

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• 1 bay leaf

• ½ teaspoon black pepper

• 1 teaspoon salt (adjust to taste)

• ¼ teaspoon crushed red pepper flakes (optional)

Flavor Enhancers

• 1 tablespoon tomato paste

• 1 teaspoon soy sauce or coconut aminos (adds umami depth)

• 1–2 teaspoons apple cider vinegar or lemon juice (added at the end)

Garnish

• Fresh parsley, cilantro, or sliced green onions

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Preparing the Black-Eyed Peas

Dried black-eyed peas are easy to prepare and don’t necessarily require soaking, which makes this a convenient dish for busy cooks. However, sorting and rinsing them is essential.

Sorting

Spread the peas on a tray or counter and quickly scan for small stones or imperfect beans.

Rinsing

Rinse under cool water until the water runs clear, ensuring the peas are clean and ready for cooking.

Optional Soaking

If you want to reduce cooking time or improve digestibility, soak them in cool water for 4–8 hours, then drain. If you prefer a hands-off approach, you can skip soaking entirely.

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Creating the Flavor Base

The key to a rich broth lies in developing a flavorful vegetable mixture. This step creates the foundation for the smoked turkey and black-eyed peas to shine.

1. Heat oil in a large pot or Dutch oven over medium heat.

2. Add the diced onion, celery, and carrots. Cook for 5–7 minutes until softened.

3. Stir in bell pepper, letting it soften slightly.

4. Add garlic and cook for 1 minute until fragrant.

5. Mix in tomato paste and let it caramelize for a minute to deepen the flavor.

This aromatic base enhances the broth and prevents the dish from tasting flat.

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Adding the Smoked Turkey

Place the smoked turkey wing or leg into the pot, nestling it among the vegetables. Smoked turkey adds powerful savory notes, mild smokiness, and richness without overwhelming the dish.

If using a turkey leg, understand that the meat will become tender during cooking and can later be pulled off and mixed with the peas. A wing will have slightly less meat but still adds excellent flavor.

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Building the Broth

1. Add the black-eyed peas to the pot.

2. Pour in water or chicken broth.

3. Sprinkle in smoked paprika, thyme, oregano, black pepper, and optional red pepper flakes.

4. Add bay leaf.

5. Stir in soy sauce or coconut aminos for depth.

Increase heat and bring the pot to a gentle boil, then reduce to a simmer. Cover partially and simmer slowly.

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Simmering and Slow Cooking

Black-eyed peas typically take 45–60 minutes to cook, though unsoaked peas may take longer depending on the pot and heat level.

Simmering tips:

• Keep the heat low and steady for even cooking.

• Stir occasionally to prevent sticking.

• Add extra water or broth if too much evaporates.

• Check the turkey—once the meat loosens easily from the bone, it’s ready.

As the peas soften and the turkey flavors infuse the broth, you’ll begin to notice the broth thickening slightly, developing a rich and savory profile that defines Southern-inspired comfort food.

When the peas are tender and creamy, remove the turkey piece from the pot. Use forks to shred the meat, discarding bones and skin. Return the shredded turkey to the pot and stir.

Add salt toward the end so the beans don’t firm up during cooking.

Finish with apple cider vinegar or lemon juice for brightness.

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Serving Suggestions

This dish is wonderfully versatile. Enjoy it in a variety of ways:

• Served over fluffy white or brown rice

• Alongside cornbread or corn muffins

• With sautéed collard greens or kale

• As a hearty soup-style bowl topped with fresh herbs

• With roasted vegetables for a full meal

• As part of a New Year’s Day feast with greens and rice

The combination of tender peas, smoky turkey, and aromatic broth makes each serving filling and comforting.

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Tips for Perfect Black-Eyed Peas with Smoked Turkey

Don’t Rush the Simmer

Low and slow cooking helps the peas become creamy and tender and allows the turkey to release its maximum flavor.

Use Broth for Richness

While water works fine, low-sodium chicken broth creates a fuller, more layered flavor.

Add Aromatics Early

Garlic, onions, celery, and carrots are the foundation of the broth and help develop complexity.

Season as You Go

Add spices early but adjust salt near the end.

Brighten at the Finish

A splash of vinegar or lemon juice lifts the flavors, cutting through richness and adding balance.

Control the Texture

• For thicker peas: mash a few and stir.

• For a soupier finish: add more broth.

• For ultra-creamy peas: simmer an additional 10–15 minutes uncovered.

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Variations That Keep the Dish Pork-Free

Cajun-Inspired Black-Eyed Peas

Add Cajun seasoning, diced tomatoes, and a pinch of cayenne. Increase garlic for bolder flavor.

Tomato-Rich Version

Add a can of diced tomatoes or fire-roasted tomatoes early in cooking.

Vegetable-Forward Variation

Add chopped okra, corn, or spinach during the last 10 minutes of cooking.

Savory Herb Version

Use fresh rosemary, thyme, and sage for a deeper aromatic profile.

Spice Lover’s Edition

Increase crushed red pepper flakes or add fresh jalapeño slices.

High-Protein Upgrade

Add:

• Additional shredded turkey breast

• Grilled chicken pieces

• Plant-based sausage made without pork

This makes it especially great for meal prep and gym-friendly meals.

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Make-Ahead, Storage, and Reheating

Make-Ahead

Black-eyed peas actually taste even better the next day. The flavors deepen overnight, making this ideal for cooking ahead.

Storing

Refrigerate in an airtight container for up to 5 days.

Freezing

Cool completely before freezing. Store for up to 3 months.
Thaw overnight in the fridge before reheating.

Reheating

• Stovetop: simmer gently with a splash of broth or water.

• Microwave: heat in 60-second increments, stirring between.

The dish reheats beautifully and maintains its hearty consistency.

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Nutritional Benefits

Black-eyed peas aren’t just traditional—they’re incredibly nutritious:

• Rich in plant-based protein

• High in fiber

• Good source of folate

• Supports digestion and heart health

• Naturally gluten-free

• Low in fat

Combined with lean smoked turkey, this dish becomes a satisfying, balanced meal suitable for a wide range of dietary needs.

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Why Black-Eyed Peas Are Associated With Good Luck

For many people, especially in the American South, eating black-eyed peas on New Year’s Day symbolizes prosperity and good fortune for the coming year. Traditionally, the peas represent coins or abundance, while greens eaten alongside represent cash. Even if you’re not superstitious, the tradition is a comforting culinary ritual that brings families together over a warm, home-cooked meal.

This pork-free version keeps the spirit fully intact while offering a lighter, more modern twist.

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Frequently Asked Questions

Do I need to soak black-eyed peas?
No, but soaking shortens cook time. Both methods work well.

Can I use canned black-eyed peas?
Yes, but add them later in cooking. Simmer for 15–20 minutes with the turkey to absorb the flavor.

What smoked turkey cut works best?
Smoked turkey wings, legs, or drumettes all work. Legs provide the most meat.

Can I make this in a slow cooker?
Yes. Add all ingredients except vinegar. Cook on low 6–8 hours or high 3–4 hours. Add vinegar at the end.

Can I make it in an Instant Pot?
Absolutely. Cook on high pressure for 25–30 minutes with natural release. Shred turkey afterward.

Is this dish spicy?
It’s naturally mild unless you add crushed red pepper or spicy peppers.

What if the peas are still firm after an hour?
Add more water, cover, and continue simmering until soft. Older dried peas can take longer.

Can I make this vegetarian?
Yes—omit turkey, double the smoked paprika, and use vegetable broth. Add a splash of liquid smoke for depth.

Does smoked turkey make the broth salty?
It depends on the brand. Start with less salt and adjust at the end.

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Final Thoughts

Black-Eyed Peas with Smoked Turkey deliver everything you expect from a soulful comfort dish—richness, heartiness, deep flavor, and a sense of tradition. This version keeps things pork-free while still capturing the smoky essence and satisfying texture of the classic recipe. With tender peas, shredded turkey, aromatic vegetables, and a warming broth, it’s a meal that fits perfectly into cozy family dinners, weeknight comfort cooking, New Year’s celebrations, or simple meal prep.

Whether enjoyed as a standalone bowl or served with rice and cornbread, this dish proves that simplicity can still deliver incredible flavor. And with flexible variations and easy preparation steps, it’s a recipe that works for both new cooks and seasoned home chefs.