“People who love to eat are always the best people.”
This really isn’t OUR recipe but since my wife discovered it and I ‘fine-tuned’ it, we are calling it Our recipe! Actually, my wife heard about this recipe on a TV gardening show and the host made it clear that he knew the ingredients but not how much of each. I experimented with the measurements on two batches and finally came up with this recipe which we really enjoy served over fresh, hot cornbread.
The secret, or success, of this recipe is to use a smoked turkey wing instead of the traditional salted pork or bacon. This recipe should be easy to modify to serve two people or twenty.
24 oz. Black-eyed Peas, frozen or fresh
32+ oz. Chicken Broth, enough to cover the peas
1 Turkey Wing, smoked
1 tsp Adobo (Mexican powdered seasoning)
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Canola Oil
¼ tsp Red Pepper flakes, crushed
1. In a small bowl, combine all the seasonings and oil with a cup of the Chicken Broth. Mix well and set aside.
2. Place the Turkey Wing in a pot or large pan and cover it with the peas.
3. Pour in the seasoning mixture and enough Chicken Broth to cover the peas by about a half inch.
4. Cook on a low heat for 2 to 3 hours carefully stirring occasionally to ensure that the peas don’t stick to the bottom of the pan.
5. Using a slotted spoon and tongs, remove the bones, skin, and other waste from the Turkey Wing and discard. Leave the turkey meat and shred it into chunks with two forks.
6. Serve as a side dish or even as an entrée over cornbread or even rice.
7. Serves four to six.