New Year's Black-Eyed Peas with Smoked Sausage & Turkey Drum

Ingredients

• 2 lb Black-Eyed Peas (Dried, sorted, rinsed, and hot‑flashed overnight)
• 1 tbsp Bacon Grease (Rendered from 4‑5 slices bacon; can substitute with oil)
• 1 lb Smoked Sausage (Andouille or other smoked pork sausage, sliced into ½‑inch pieces)
• 1 piece Smoked Turkey Drum (Cut into 4 pieces, bone left in for flavor)
• 1 medium Onion (Diced)
• 2 stalks Celery (Diced)
• 2 cloves Garlic (Minced with press)
• 1 tbsp Creole Seasoning (Can substitute Cajun seasoning or chipotle powder)
• 1 leaf Bay Leaf
• 1 tsp Dried Thyme
• 4 cup Chicken Broth (Low‑sodium; can use stock or water with extra seasoning)
• to taste Salt
• to taste Black Pepper

Instructions

1. Sort and Rinse Beans

   Spread the dried black‑eyed peas on a clean surface, pick out any cracked beans, rocks, or debris, then rinse thoroughly under cold water.

   Time: PT10M

2. Hot‑Flash Soak (Overnight)

   Place the rinsed beans in a large pot, add enough water to cover them by 1 inch, cover tightly with plastic wrap, and let sit at room temperature for about 1 hour 30 minutes (or overnight).

   Time: PT1H30M

3. Drain and Rinse Soaked Beans

   After soaking, pour the beans into a colander, discard the soaking water, and rinse with fresh cold water.

   Time: PT5M

4. Prepare Meats

   Slice the smoked sausage into ½‑inch pieces. Cut the smoked turkey drum into four sections, keeping the bone in for flavor.

   Time: PT10M

5. Dice Vegetables

   Dice the onion and celery into small uniform pieces. Mince the garlic using a garlic press.

   Time: PT5M

6. Render Bacon Fat and Brown Meats

   Heat the Dutch oven over medium heat, add 1 tbsp bacon grease, then add the sausage pieces and turkey drum sections. Brown until lightly caramelized, about 8‑10 minutes.

   Time: PT10M

   Temperature: Medium

7. Sauté Aromatics

   Add the diced onion and celery to the pot. Cook, stirring occasionally, until the onion becomes translucent, about 4‑5 minutes. Add the minced garlic and cook an additional 30 seconds, being careful not to burn.

   Time: PT5M

   Temperature: Medium

8. Add Liquid and Seasonings

   Pour in 4 cups chicken broth, whisk in 1 tbsp Creole seasoning, 1 tsp dried thyme, and the bay leaf. Stir to combine.

   Time: PT5M

9. Introduce Beans and Bring to Boil

   Add the soaked black‑eyed peas to the pot, increase heat to high, and bring the mixture to a rolling boil.

   Time: PT5M

   Temperature: High

10. Simmer Until Tender

    Reduce heat to low, cover the Dutch oven, and let simmer for 1 hour 15 minutes, stirring every 20 minutes and checking liquid level. Add a splash of water or broth if the pot looks dry.

    Time: PT1H15M

    Temperature: Low

11. Final Seasoning and Serve

    Remove the bay leaf, taste and adjust salt and pepper if needed. Serve hot with cornbread and sweet tea.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

8 g

Fiber

6 g