Beautiful Black Eyed Peas with Smoked Turkey Leg

Posted by Hallee on Jan 1, 2010 in American Quisine, entrees, Hallee's Galley, Holiday fare, Recipes |

Beautiful Black Eyed Peas with Smoked Turkey Leg

Our family always eats black eyed peas for New Year’s Day dinner. Because we don’t eat pork, we use a smoked turkey leg. It is a WONDERFUL substitution.

1 pound dry black eyed peas
water
1 smoked turkey leg
1 large onion
2 tsp Kosher or sea salt

colander
large pan with a lid
measuring spoon

Sort through the peas. Do this. Don’t skip this step. I find a rock in almost every bag of dried beans.

Rinse the peas in the colander. Put in a bowl or a pan, and for every pound of dried beans, cover with 8 cups of water. Let soak overnight or at least 6 hours.

If you can’t do it overnight, rinse the peas and put them in a pan. Cover with 8 cups of water. Bring to a boil. Turn off the heat and put the lid on the pan and let it sit for at least an hour. Drain the peas in the colander, rinse them, and cover them with hot water and continue with the directions.

Chop onion.

In a large pot, cover the peas with water – cover them and have at least an inch more. Add the turkey leg and onion to the pot. Bring to a boil. Reduce heat to low and cover the pan. Simmer for 45 minutes. Uncover and cook until desired tenderness. Add the salt.

Scrape the meat off of the leg bone and mix in with the peas.

6-8 servings

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Low in saturated fat Very high in dietary fiber High in iron
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Do not add the salt until the peas are done cooking.

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it? I would really like to hear from anyone who tries the turkey leg instead of the pork.

Hallee

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