Crock-Pot Black-Eyed Peas with Smoked Turkey

# What You'll Need:

→ Beans & Legumes

01 - 1 pound dried black-eyed peas, rinsed and sorted

→ Meat

02 - 1 smoked turkey leg, approximately 1 pound

→ Pantry

03 - 6 cups water

04 - 1 teaspoon salt, or to taste

05 - 1/2 teaspoon black pepper

# Steps to Follow:

01 - Rinse the dried black-eyed peas under cold water and sort through them, discarding any debris or discolored beans.

02 - Transfer the sorted peas to a 6-quart slow cooker and nestle the smoked turkey leg on top of the peas.

03 - Pour 6 cups of water over the peas and turkey leg, then sprinkle with salt and black pepper.

04 - Cover the slow cooker and cook on LOW setting for 7 to 8 hours, or on HIGH setting for 4 to 5 hours, until the peas are tender and creamy.

05 - Remove the turkey leg from the slow cooker. Shred the meat by hand, discarding the skin and bones, then return the shredded meat to the slow cooker and stir thoroughly.

06 - Taste the dish and adjust seasoning as needed. Serve hot in bowls.

# Additional Tips::

01 -

The slow cooker does all the heavy lifting, so you can forget about it until dinner is practically ready.
That smoked turkey leg infuses the peas with a depth of flavor that makes everything taste like it took hours of hands-on work.
It's naturally gluten-free and dairy-free, so you can serve it to almost anyone without worry.
One pot means minimal cleanup, which feels like a gift at the end of a long day.

02 -

Don't skip the rinsing and sorting step with the dried peas—I learned this the hard way when someone bit down on a tiny stone, and now I'm religious about it.
The longer you cook on LOW, the creamier the peas become, because the pea skins start to dissolve slightly and thicken the broth naturally.

03 -