Retha’s Black Eyed Peas
Recipe Makes 8 servings

Soak some black-eyed peas overnight and then cook low and slow with smoked turkey wings, onions, and mushrooms.

INGREDIENTS:

1 pounds dried black-eyed peas

6 cups water

2 smoked turkey wings

1/4 cup butter

1 large yellow onions, chopped

1 cup portobello mushrooms

1/2 cup chopped parsley

3 tablespoons chopped fresh basil

1/2 teaspoon dried thyme

Sea salt and lemon-black pepper to taste

DIRECTIONS:

1. Pick over and remove stones, rinse, and place the peas in a large bowl. Cover with several inches of cool water; let stand 8 hours to overnight.
2. Pour the water into a large saucepan or soup pot. Add the smoked turkey wings and bring to a boil. Stir in the peas, reduce heat, and bring to medium low.
3. Add the onions, mushrooms, parsley, basil, thyme, butter, sea salt and pepper to taste. Simmer the peas over medium low heat for 2-3 hours, stirring every hour. Taste for doneness.