Ingredients:

  • 1 lb dried black-eyed peas, sorted and rinsed
  • 8 cups chicken stock
  • 1 lb smoked turkey wings
  • 4 slices thick-cut bacon, diced
  • 1 large yellow onion, finely diced
  • 2 stalks celery, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 2 tsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 0.5 tsp cayenne pepper
  • 3 sprigs fresh thyme
  • 2 dried bay leaves

Instructions:

  1. Rinse the dried peas and remove any stones. Perform a Quick Soak by placing peas in a pot of water, boiling for 2 minutes, then removing from heat to sit for 1 hour. Drain and rinse.
  2. In a large Dutch oven over medium heat, cook diced bacon until fat is rendered and bacon is crispy. Add onion, celery, and bell pepper; sauté 6–8 minutes until soft. Stir in garlic and cook for 1 minute.
  3. Add the soaked peas, smoked turkey wings, bay leaves, thyme, and chicken stock to the pot. Bring to a boil, then reduce heat to low. Cover partially and simmer for 1.5 to 2 hours until peas are tender.
  4. Remove the smoked meat, shred it from the bones, and return the meat to the pot. Mash a small portion of peas against the side of the pot to thicken the broth. Season with salt, pepper, and cayenne to taste.