Black Eyed Peas symbolize money and prosperity. They are traditionally served on New Year’s Day to bring prosperity and wealth to those who eat them at the onset of the new year. Regardless of the symbolism, they are just tasty! I did serve them, as I always do, on New Year’s Day, but this year my local market was out of dried peas, so I had to purchase frozen peas. I’m sure the frozen peas would have cooked up the same way, but because I was working with a new unknown entity, I figured why not experiment further. So, this is my newest, and favorite, version of black eyed peas.
- 3 Bags of Frozen Black Eyed Peas (or 1.5- 2 bags dried)
- Smoked Turkey Wing or Leftover Smoked Turkey pieces with skin on*
- 1 Medium Onion – finely chopped
- 1 Clove Garlic- finely Chopped
- 1 Small Can (15.5 oz) Pureed San Marzano Tomatoes
- 1 4 oz. Can Green Chilies
- 1/2 tsp. Red Pepper Flakes (optional)
- 1 tsp. Cayenne Pepper (optional)
- 6-8 Cups Turkey or Chicken Broth (or can substitute water or vegetable broth for vegetarian option)
- Salt and Fresh Ground Pepper to taste
* Can substitute 1 TBS. olive oil.
Heat turkey leg or olive oil in a large saucepan over medium heat until enough fat is rendered to cook onion. Remove turkey (if using) and set aside. Add onion and garlic and saute until onion is translucent and garlic is fragrant. Add black eyed peas and enough stock or water to cover by about an inch. Cook according to directions (about 40 minutes for frozen, a little longer for dried) – adding additional liquid if necessary – until peas are tender but not mushy. Drain any excess liquid (but don’t leave totally dry). Add pureed tomatoes, green chilies and spices (add bits of shredded turkey meat if using). Cook for an additional 10 minutes over low heat until peas are warmed through (again, add additional liquid if necessary).