Southern Black Eyed Peas

Place a large dutch oven – or giant braiser –  over high heat and add the smoked turkey, whole peppercorns, green onions, and chicken broth. If there’s not enough liquid to submerge the turkey, add enough water to make it so. Bring to a boil, then reduce the heat to medium and let simmer uncovered for one hour. 

Remove the turkey parts, then strain the broth’s solids by pouring it through a sieve into a large measuring cup. It will have reduced in volume quite a bit; you should have around 4 C remaining. Set it aside. 

Increase the heat to medium-high and add the bacon to the pan. Cook, stirring and tossing as needed until the bacon is browned and crispy. Use a slotted spoon to transfer the cooked bacon bits to a paper towel-lined plate.

Add the onion, bell pepper, celery, garlic, and fresh thyme. Stir to coat in the bacon grease, and let cook until softened, stirring occasionally, and the onion is translucent – about 7 minutes. 

Add the smoked turkey, collard greens, black-eyed peas, and the reserved cooking liquid from before. Stir together, then add just enough water to ensure everything is mostly submerged. If there isn’t, add more water. Stir in the hot sauce and vinegar and let everything come to a boil, then reduce the heat to medium-low. Cover and simmer for another hour. 

After an hour, remove the lid and check on the smoked turkey. It should be ready to pull off of the bone; grab one with a pair of tongs and give it a squeeze: the meat should be much softer than it was at the start, and start to come apart with pressure. If it isn’t ready, return the lid and continue simmering for another half hour or so. 

When the turkey is ready, remove it from the pot and transfer it to a cutting board. Use a fork to remove all the meat from the bone and shred it (use the tongs to hold it in place if it’s too hot to handle). 

Stir the shredded turkey meat into the pot and return the lid. Give it a taste, and add salt if you feel it needs it. Simmer for another 30-45 minutes, or until the beans are tender to your liking. The cooking liquid should have reduced and thickened into a loose gravy. If it’s too thick add a touch of water. If you need more than half a cup of liquid use chicken broth instead so you don’t dilute the flavor too much. When you’re happy with the consistency stir in the cooked bacon and dassit!