Crock-Pot Black-Eyed Peas with Smoked Turkey (Print Version)

Hearty black-eyed peas simmered with smoked turkey leg for rich, comforting Southern flavor.

# 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

# How-To Steps:

01 - Rinse the dried black-eyed peas under cold water and sort through them carefully, discarding any debris or discolored beans.
02 - Transfer the prepared peas to a 6-quart slow cooker and nestle the smoked turkey leg on top of the peas.
03 - Pour the water over the peas and turkey leg, then sprinkle with salt and black pepper. Stir to combine.
04 - Cover the slow cooker and cook on LOW setting for 7 to 8 hours, or on HIGH setting for 4 to 5 hours, until the peas are tender and creamy.
05 - Remove the turkey leg from the slow cooker. Shred the meat, discarding the skin and bones, then return the shredded meat to the slow cooker.
06 - Stir the dish well to distribute the shredded turkey throughout. Taste and adjust seasoning with additional salt and pepper as needed. Serve hot.

# Expert Advice:

01 -
  • Minimal Preparation: With just 10 minutes of active prep, the slow cooker handles all the heavy lifting.
  • Robust Flavor: The smoked turkey leg infuses the peas with a deep, smoky profile that develops over hours of cooking.
  • Wholesome and Filling: This dish is naturally gluten-free and dairy-free, offering a high-protein meal that is truly satisfying.
02 -
  • Rinse Thoroughly: Always make sure to sort through the dried peas to remove any small debris or stones before they go into the cooker.
  • Low and Slow: Cooking on the LOW setting for the full duration typically yields the creamiest texture for the peas.
  • Seasoning Check: Since smoked meats vary in saltiness, it is best to taste the broth at the end before adding any additional salt.
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