If you’re from the South, or are close to someone who is, you’re familiar with the tradition of eating black-eyed peas on New Year’s for good luck in the coming year. The most popular form is “hoppin’ john,” a smoky, sometimes spicy dish that, unfortunately for the kosher set, is based on a nice big ham hock. We all deserve a little luck at the beginning of the year, so I made a version using smoked turkey. All the luck; none of the treif. Happy New Year!
Total time: 1.5 hours, plus soaking time
Yield: 10 servings
- 2 tbsp olive oil
- 2 smoked turkey legs
- 1 large or 2 small ribs of celery, chopped
- ½ medium green bell pepper, diced
- 1 medium onion, chopped
- 3 large cloves garlic, minced
- 1 qt chicken broth (NOT low sodium)
- 1 lb dried black-eyed peas, soaked overnight in two changed of water and rinsed
- 1 tsp dried thyme
- 1 bay leaf
- 2 tsp salt, or more to taste
- ¼ tsp cayenne pepper, or more to taste
- ½ tsp black pepper, or more to taste
- Green onions, chopped (optional)
- Heat oil in a dutch oven or heavy, wide pot. Add the turkey legs and sear on all sides for 4 minutes.
- Add the onion, celery, green pepper, and garlic, cook for 4 minutes.
- Add the black-eyed peas, stock, bay leaf, thyme, and salt, black pepper, and cayenne. Bring to a boil, reduce the heat and simmer for 40 minutes. Stir occasionally, and turn the turkey legs once during the cooking.
- Remove turkey legs and the bay leaf from the pot. Remove meat from the turkey legs. Return meat to the pot and continue simmering for another 10 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings.
- Garnish with green onions, if desired. Serve over rice.
Photograph by Hallie Burton
© Courtney Weiner. All Rights Reserved.