Crock-Pot Black-Eyed Peas with Smoked Turkey (Printable)

Creamy black-eyed peas slow-cooked with smoky turkey for an easy Southern comfort meal.

# What You 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, adjusted to taste
05 - 1/2 teaspoon black pepper

# Steps:

01 - Rinse and sort the dried black-eyed peas under cold water, discarding any debris or discolored beans.
02 - Place the peas in the slow cooker and nestle the smoked turkey leg on top of the peas.
03 - Pour 6 cups of water over the peas and turkey leg. Season with salt and black pepper.
04 - Cover the slow cooker and cook on LOW heat for 7 to 8 hours, or on HIGH 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 skin and bones, then return the shredded meat to the slow cooker and stir well.
06 - Taste the dish and adjust seasoning with additional salt and pepper as needed. Serve hot.

# Expert Tips:

01 -
  • Effortless Preparation: Minimal prep time makes this an easy win for any home cook.
  • Rich Flavor: The smoked turkey leg infuses the beans with an incredible depth of flavor.
  • Nutritious and Filling: Packed with protein and fiber, it is a wholesome meal that satisfies.
  • Dietary Friendly: Naturally gluten-free and dairy-free.
02 -
  • Sort Carefully: Always sort your dried beans to remove any small stones or debris before cooking.
  • Temperature Check: For the creamiest texture, the LOW setting is recommended to allow the beans to break down slowly.
  • Seasoning: Smoked meats can vary in saltiness, so it is best to taste the broth at the end before adding more salt.
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