Ingredients:

  • 1 lb dried black-eyed peas, soaked overnight
  • 10 oz smoked turkey wing
  • 6 cups low-sodium chicken bone broth
  • 2 bay leaves
  • 1 medium yellow onion, finely diced
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 0.5 tsp crushed red pepper flakes
  • 1 tbsp olive oil
  • 1.5 cups long-grain white rice, rinsed
  • 3 green onions, sliced
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Heat the olive oil in a large Dutch oven over medium heat. Sauté the diced onion, green bell pepper, and celery until the onions are translucent and vegetables are softened.
  2. Add the minced garlic, dried thyme, and red pepper flakes. Stir for approximately 60 seconds until fragrant.
  3. Add the soaked black-eyed peas, the smoked turkey wing, and bay leaves to the pot. Pour in the chicken bone broth.
  4. Bring the mixture to a rolling boil, then reduce heat to low. Cover and simmer for 30 minutes until peas are tender but still firm (al dente).
  5. Remove the smoked turkey wing and bay leaves. Shred the turkey meat from the bone and return the meat to the pot.
  6. Stir in the rinsed long-grain white rice. Cover tightly and simmer for an additional 15 to 18 minutes until the liquid is absorbed and rice is fluffy.
  7. Garnish with sliced green onions and season with salt and cracked black pepper to taste before serving.