New Year's Black-Eyed Peas with Smoked Sausage & Turkey Drum
New Year's Black-Eyed Peas with Smoked Sausage & Turkey Drum is a medium Southern American recipe that serves 6. 250 calories per serving. Recipe by Smokin' & Grillin with AB on YouTube.
Prep: 1 hr 57 min | Cook: 1 hr 35 min | Total: 3 hrs 52 min
Cost: $16.60 total, $2.77 per serving
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
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
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
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
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
Dice Vegetables
Dice the onion and celery into small uniform pieces. Mince the garlic using a garlic press.
Time: PT5M
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
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
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
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
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
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
Dietary info: Gluten-Free, Dairy-Free, Nut-Free
Allergens: Pork
Ingredient Substitutions
- Instead of Black-Eyed Peas: 1 (15‑oz) can black‑eyed peas, drained
- Instead of Bacon Grease: Olive oil, Vegetable oil
- Instead of Smoked Sausage: Kielbasa, Smoked chorizo
- Instead of Smoked Turkey Drum: Smoked chicken leg, Ham hock
- Instead of Onion: Sweet onion, Shallot
- Instead of Celery: Green bell pepper
- Instead of Garlic: 1 tsp garlic powder
- Instead of Creole Seasoning: Cajun seasoning, Chipotle powder
- Instead of Bay Leaf: None
- Instead of Dried Thyme: Fresh thyme, 1 tsp
- Instead of Chicken Broth: Vegetable broth, Water with extra seasoning
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
Equipment Needed
- Large Pot (for hot flash)
- Colander
- Dutch Oven
- Cutting Board
- Chef Knife
- Garlic Press (optional)
- Measuring Cup (4‑cup)
- Whisk (optional)
- Wooden Spoon
- Saran Wrap (plastic wrap) (optional)
Critical Steps — Do Not Skip
- Hot‑flash soaking the beans overnight
- Browning the smoked sausage and turkey drum for flavor
- Simmering the beans low and slow, stirring regularly to prevent sticking
Chef Tips from the Video
- Keeping the turkey drum bone in adds rich marrow flavor; remove the meat after cooking if you prefer a cleaner texture.
- For extra smoky depth, add a pinch of smoked paprika with the Creole seasoning.
- Finish with a drizzle of hot sauce or a squeeze of fresh lemon for brightness.
Troubleshooting
Beans are still hard after the simmer time.
Continue simmering in 10‑minute increments, adding a little more broth each time until beans reach desired tenderness.
The stew is too watery.
Uncover the pot and simmer uncovered for 10‑15 minutes to reduce excess liquid.
Beans stick to the bottom and burn.
Stir more frequently, lower the heat, and add a splash of broth or water as needed.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in portioned containers for up to 2 months.
Room temperature: Do not store at room temperature beyond 2 hours.
Make-Ahead Tips
- Soak the beans the night before to reduce cooking time.
- Cook the entire pot a day ahead; reheat gently on the stove before serving.
- Portion leftovers into freezer bags for quick meals.
Frequently Asked Questions
What is the cultural significance and history of New Year's Black-Eyed Peas in Southern American cuisine?
In Southern tradition, black‑eyed peas are eaten on New Year's Day because the peas symbolize coins and abundance, bringing good luck and prosperity for the coming year. The dish dates back to African‑American and Creole roots, where beans were a staple for both sustenance and celebration.
What are the traditional regional variations of Black-Eyed Peas in Southern American cuisine?
In the Deep South, black‑eyed peas are often cooked with smoked pork, ham hocks, or turkey and seasoned with Creole or Cajun spices. Some regions add collard greens for extra symbolism, while others serve the peas with cornbread and sweet tea as a classic pairing.
How is New Year's Black-Eyed Peas traditionally served in Southern American culture?
The peas are typically served hot as a side dish or main course, accompanied by cornbread, collard greens, and a glass of sweet tea. The dish is presented in a large family‑style pot, allowing everyone to share the luck‑bringing beans together.
What occasions or celebrations is New Year's Black-Eyed Peas traditionally associated with in Southern American culture?
Black‑eyed peas are most closely tied to New Year's Day celebrations, but they also appear at other Southern holidays like Thanksgiving and family gatherings where comfort food is prized.
What authentic traditional ingredients are used in Southern American Black-Eyed Peas versus acceptable substitutes?
Traditional ingredients include dried black‑eyed peas, smoked pork sausage or ham hocks, smoked turkey, bacon fat, onion, celery, garlic, Creole seasoning, bay leaf, thyme, and chicken broth. Substitutes can be canned peas, kielbasa for sausage, chicken thighs for turkey, or vegetable broth for a lighter version.
What other Southern American dishes pair well with New Year's Black-Eyed Peas?
Classic pairings include buttery cornbread, collard greens cooked with ham, fried catfish, and a glass of sweet tea or lemonade. These sides complement the smoky, hearty flavor of the peas.
What are the most common mistakes to avoid when making New Year's Black-Eyed Peas?
Common errors include skipping the hot‑flash soak, which leaves beans hard; overcrowding the pot when browning meat, resulting in steaming instead of caramelizing; and letting the stew boil too vigorously, which can cause beans to split and become mushy.
Why does this Black-Eyed Peas recipe use a hot‑flash soak instead of a traditional overnight soak?
The hot‑flash method uses boiling water to quickly hydrate the beans, reducing the overall cooking time while still achieving a tender texture. It also helps release gases trapped in the beans, preventing foaming during simmering.
Can I make New Year's Black-Eyed Peas ahead of time and how should I store them?
Yes, you can fully cook the peas a day ahead. Cool them to room temperature, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stove, adding a splash of broth if needed.
What texture and appearance should I look for when making New Year's Black-Eyed Peas?
The beans should be tender but not falling apart, with a creamy interior. The broth should be thick enough to coat the beans and meat, and the meat pieces should be browned and infused with smoky flavor. A speckled appearance from the Creole seasoning indicates proper seasoning.
What does the YouTube channel Smokin' & Grillin with AB specialize in?
The YouTube channel Smokin' & Grillin with AB specializes in Southern‑style barbecue, smoked meats, and comfort food recipes that blend traditional techniques with modern grilling tips, often focusing on flavor‑forward, easy‑to‑follow tutorials.
How does the YouTube channel Smokin' & Grillin with AB's approach to Southern cooking differ from other Southern cooking channels?
Smokin' & Grillin with AB emphasizes hands‑on grilling and smoking methods, using equipment like Dutch ovens and smokers, while many other Southern channels focus more on stovetop or oven‑only techniques. AB also shares personal anecdotes and cultural context, making the recipes feel authentic and relatable.
Last updated: August 20, 2026
