Ingredients:

  • 1 lb dried black eyed peas, picked and rinsed
  • 8 cups water (for soaking)
  • 2 tbsp kosher salt (for soaking)
  • 1 lb smoked turkey wings
  • 4 oz salt pork, diced
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 green bell pepper, diced
  • 2 ribs celery, diced
  • 6 cups chicken stock
  • 2 bay leaves
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1 tsp apple cider vinegar
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Sort through the dried peas to remove stones. Dissolve 2 tablespoons of salt in 8 cups of water and soak the peas for at least 6 hours or overnight. Drain and rinse thoroughly.
  2. In a large Dutch oven over medium heat, cook diced salt pork until fat renders and bits are crispy. Add onion, bell pepper, and celery. Sauté for 8 minutes until translucent. Stir in garlic for the last 60 seconds.
  3. Add the soaked peas, smoked turkey wings, bay leaves, smoked paprika, and cayenne. Pour in chicken stock until peas are covered by 2 inches. Bring to a gentle boil, then reduce heat to low. Cover partially and simmer for 1.5 to 2 hours.
  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 for creaminess. Stir in apple cider vinegar and season with salt and pepper.