T Dad Soul Food Black Eyed Peas in Coconut Milk
Savor the comforting fusion of Southern soul food and tropical flair with "T Dad Soul Food Black Eyed Peas in Coconut Milk." This dish combines tender black-eyed peas and smoky turkey leg with the rich creaminess of coconut milk, creating a flavor-packed, velvety stew that's both hearty and satisfying. Infused with aromatic spices like thyme, paprika, and garlic, and slow-simmered to perfection, each bite brims with wholesome warmth and depth. Enjoy it as a nourishing soup or serve it over fluffy white rice for a complete, traditional soul food experience. Perfect for family dinners or special occasions, this one-pot wonder is as versatile as it is irresistible!
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Recipe Information
Ingredients
- 2 cups Dried black-eyed peas
- 1 can (13.5 oz) Coconut milk
- 1 medium, diced Yellow onion
- 4 minced Garlic cloves
- 1 large Smoked turkey leg
- 4 cups Chicken broth
- 2 whole Bay leaves
- 1 teaspoon (dried) Thyme
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Paprika
- 1 teaspoon (adjust to taste) Salt
- 2 tablespoons Olive oil
- 2 tablespoons (optional, for garnish) Chopped parsley
- 4 cups (optional, for serving) Cooked white rice
Instructions
Sort and rinse the dried black-eyed peas to remove debris. Place them in a large bowl, cover with water, and soak overnight or for at least 6-8 hours. Drain before cooking.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until it softens.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
Place the smoked turkey leg into the pot and pour in the chicken broth. Add the bay leaves, thyme, paprika, and ground black pepper. Bring to a boil.
Reduce the heat to low, cover, and simmer for 30 minutes to allow the turkey leg to release its flavorful juices.
Add the soaked and drained black-eyed peas to the pot. Stir well to combine. Cover again and simmer for 45 minutes to 1 hour, or until the peas are tender. Stir occasionally and add more broth or water if needed.
Once the peas are tender, carefully remove the turkey leg from the pot. Use a fork to shred the meat off the bone, then return the shredded meat to the pot, discarding the bone.
Pour in the coconut milk and stir gently to incorporate. Simmer for an additional 10-15 minutes, allowing the flavors to meld. Taste and adjust seasoning with salt if necessary.
Remove the bay leaves before serving. Garnish with chopped parsley, if desired.
Serve hot over cooked white rice, or enjoy as a hearty soup on its own.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1506 mg | 65% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 7.8 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 575 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
