- 1 cup dried black-eyed peas
- 2 tablespoons olive oil
- 1 onion, chopped
- 6 cups chicken broth
- 1 tablespoon Spike Seasoning
- 1 smoked turkey leg or thigh
- 1 cup basmati rice
- 1 1/2 cups chopped tomatoes, divided
- Salt and pepper, to taste
- 1/2 cup finely chopped green bell peppers
- 1 tablespoon chopped parsley
- Squeeze of fresh lemon
- Hot sauce, to taste
Rinse peas. Cover with 8 cups water in a large pot and bring to a rapid boil for 2 minutes; remove from the heat. Cover and let stand for 1 hour. Or, cover with 8 cups water in a large pot and let stand overnight or at least 6 hours. Drain peas and rinse.
In a large soup pot, heat oil over medium heat and cook onions until tender, 3 to 4 minutes. Add peas, broth, Spike and smoked turkey. Bring the mixture back to a simmer and cook for 1 to 2 hours, until peas are very tender.
Remove turkey from the pot and shred the meat, discarding the bone. Stir rice, 1 cup tomatoes and turkey meat back into beans. Cover and simmer for 20 minutes. Turn the heat off and let stand for 5 minutes. Season to taste with salt and pepper. Fluff with a fork.
Combine 1/2 cup tomatoes, peppers, parsley, lemon juice, and salt and hot sauce, to taste. Serve spooned over beans.