Black Eyed Peas
Stewed and slow cooked beans
Servings: 12
Ingredients
- 20 ounces dried black-eyed peas
- 1 lb bacon chopped
- 1 small red bell pepper diced
- 1 small green bell pepper diced
- 3 celery stalks diced
- 1/2 yellow onion diced
- 6 garlic cloves minced
- 3 cups chicken broth
- 1 turkey tails
- 2 turkey necks
- 1 turkey legs
Spices
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon adobo
- 1 teaspoon onion powder
- 1 teaspoon all purpose seasoning
- 1 teaspoon paprika
- 1/2 teaspoon maggi seasoning
- 1/2 teaspoon cajun seasoning
- 1/8 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
Instructions
- In a large bowl, cover the black eyed peas with water and soak them overnight.
- In a large pot over medium heat, cook the bacon until crispy. Transfer the bacon to a plate and set aside, leaving the bacon fat in the pot.
- Add the peppers, celery, and onions to the pot with the bacon fat. Stir until combined then add the strained black eyed peas.
- Pour in the chicken broth, ensuring that it covers the black-eyed peas completely. Add additional water to ensure beans are fully covered, if needed. Stir in spices.
- Place the turkey tails, turkey legs, and turkey necks in the pot. Allow the mixture to simmer until the black-eyed peas are tender and the turkey is cooked through (about 1.5 to 2 hours).
- Serve the black-eyed peas and turkey stew with the crispy chopped bacon pieces on top.
Nutrition
Calories: 312kcal