Yields 6 servings

• Ingredients
• 1 ¼ cups dried black-eyed peas (about 10 ounces)
• 2 tablespoons vegetable oil
• 1 large chopped onion
• 1 teaspoon minced garlic
• 1 cup chopped green bell pepper
• 5 cups homemade chicken stock or canned broth (low sodium)
• 1 bay leaf
• 1 teaspoon salt
• ¼ teaspoon dried red pepper flakes
• ¾ cup cooked, diced or shredded smoked turkey
• Fresh chopped cilantro or parsley for garnish

Directions
Place the black-eyed peas in a large bowl and cover them with cold water. Let them soak overnight. Drain the peas, rinse them thoroughly, and set them aside to drain again.

Heat the oil in a large saucepan over medium-high heat, and sauté the onions and garlic until softened. Add the peas, bell pepper, chicken stock, bay leaf, salt and red pepper flakes. Cover and bring to a boil.

Reduce the heat and simmer for 1 hour or until the beans are tender. Stir in the smoked turkey and simmer for another 15 minutes.

Remove the bay leaf, and top each serving with a fresh chopped cilantro or parsley, if desired.