Soulful Fancy-Schmancy Black- Eyed Peas

The first time I ate this at a friend’s house, it was the best soul food black-eyed peas I ever tasted. She used smoked turkey. Over the years I’ve used turkey or bacon, depending on what whim I had. It’s all good.


🔹4-5 green onions, chopped (or 1 medium white onion, chopped)

🔹3 cloves garlic, chopped

🔹1 (16 oz) bag dry black-eyed peas

🔹Your choice: at least 1 cup of chopped up smoked turkey or bacon

🔹7 cups of chicken broth (or enough to cover the beans)

🔹Red pepper flakes

🔹Black pepper (optional)


1. Sort & wash the black-eyed peas. Set aside.

2. Chop onions & garlic.

3. In a large pot, add in 2 Tablespoons of olive oil and saute the onions and garlic until tender.

4. Add in the chopped meat, black-eyed peas, & chicken broth.

5. Cover and bring to a boil. Reduce heat and simmer for 1 hour or until black-eyed peas are tender.

6. Remove from heat and let sit covered for about 10-15 minutes.

7. Season with red pepper & black pepper if desired.

I like to serve it with this cornbread.


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  1. Black-eyed peas and pintos with cornbread were our main staple when as a kid. To this day, it’s one of my favorite dishes. My wife, a Yankee from Allentown PA even likes it. Add a purple onion and its pure hillbilly high dining. I’m making a pot of pintos tomorrow with some HEB cornbread. Yummy.

    Liked by 3 people

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