Ingredients:

  • 1 lb dry black-eyed peas, picked through and rinsed
  • 6 cups low-sodium chicken bone broth
  • 2 cups filtered water
  • 1 large smoked turkey leg
  • 1 large yellow onion, finely diced
  • 1 green bell pepper, diced
  • 2 ribs celery, diced
  • 4 cloves garlic, smashed and minced
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne pepper
  • 1 tbsp apple cider vinegar
  • salt to taste
  • cracked black pepper to taste

Instructions:

  1. Place rinsed dry beans in a large pot of water. Bring to a rolling boil for 2 minutes, then remove from heat. Cover and let sit for 1 hour to stabilize the pectin in the skins.
  2. In a large Dutch oven, heat the olive oil over medium heat. Add the diced onion, bell pepper, and celery. Sauté for 6–8 minutes until vegetables are translucent and slightly caramelized.
  3. Add the minced garlic, smoked paprika, dried thyme, and cayenne pepper to the vegetables. Cook for 1 minute until fragrant.
  4. Drain the soaked beans and add them to the Dutch oven. Pour in the bone broth and filtered water. Add the smoked turkey leg.
  5. Bring the liquid to a gentle boil, then reduce heat to low. Cover and simmer for 1 hour and 30 minutes, or until beans are tender but still intact.
  6. Remove the turkey leg. Shred the meat, discarding the skin and bones, and return the meat to the pot. Stir in the apple cider vinegar and season with salt and black pepper to taste.