Ingredients
Scale
- 1 pound black-eyed peas
- 1 smoked turkey leg
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon thyme
- 1 teaspoon black pepper
- Salt to taste
- 2 tablespoons olive oil
Instructions
- Rinse the black-eyed peas and soak them in water overnight.
- In a large pot, heat olive oil over medium heat and sauté the chopped onion and minced garlic until translucent.
- Add the smoked turkey leg to the pot and cook for a few minutes.
- Pour in the chicken broth and add the soaked black-eyed peas, thyme, black pepper, and salt.
- Bring to a boil, then reduce heat and let it simmer for about 90 to 120 minutes, or until the peas are tender.
- Remove the turkey leg, shred the meat, and return it to the pot.
- Stir well and serve hot.
Notes
For better flavor, use high-quality chicken broth. This dish tastes better the next day, making it perfect for leftovers.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Southern
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 25g
- Cholesterol: 70mg