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Spicy and Smoky Southern Black Eyed Peas



  • 6 cups of chicken stock or broth
  • 2 pounds of smoked turkey wings (I used two drumsticks)
  • 1 pound of black eyed peas
  • 1/2 cup diced (finely chopped) white onion
  • 4 garlic cloves finely chopped
  • 1/2 teaspoon cayenne red pepper
  • 1/2 teaspoon black pepper
  • 1 tablespoon liquid smoke
  • Kosher Salt


  1. First rinse your peas and remove any dirt pieces from your beans.
  2. Next, soak the peas before cooking.
  3. To soak your peas overnight: Place the peas in a large bowl of water, cover, and place in refrigerator. Let the peas soak for at least 8 hours.
  4. For a quick soak method for the peas: Place the peas in a large pot of hot water. Boil the peas in the hot water for 2 minutes, remove from heat, cover the pot with a lid, and the the pot sit covered for an hour, then rinse and drain the peas.
  5. When ready to cook the peas, place the chicken stock and smoked turkey legs into a large pot. Boil the turkey legs or wings for 30 minutes in broth.
  6. Then add the beans, onion, garlic, cayenne pepper, black pepper, and liquid smoke to the pot of chicken stock and stir the ingredients together. Salt to taste.
  7. Bring the ingredients to a boil.
  8. Once the ingredients come to a boil, lower the cooking temperature to low.
  9. Cook the beans for 2 and half to 3 hours or until beans have become tender.
  10. Remove the meat from the turkey wings/legs. Discard of the bones. Add the meat back into the pot of peas. (Most of the meat should pull away from the bone while cooking.)