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Mellody’s Black-eyed Peas

By AJC Staff | Wednesday, January 25, 2006, 03:19 PM

The Atlanta Journal-Constitution

This recipe has won raves from many who have tried it since it was published in November 1994 with a story about a Thanksgiving family reunion of Atlanta jazz singer Francine Reed, her mom and her siblings. “It’s the carrots, celery and jalapeno peppers along with smoked turkey wings that make this work,� says her sister, Mellody Reed-Winnfield. “Also, you’ve got to add both the fresh garlic and garlic powder to get it to taste right.�

Makes 10 servings

Preparation time: 20 minutes

Cooking time:1-2 hours

Ingredients

1 pound dried black-eyed peas

4 cups low-sodium chicken broth

2 to 4 cups water

2 smoked turkey wings

4 cloves garlic, diced

2 ribs celery, diced

2 carrots, diced

1 large onion, diced

1 jalapeno pepper, seeded and diced

2 tablespoons salt or seasoned salt, or to taste

1 tablespoon black pepper, or to taste

1 teaspoon garlic powder

2 bay leaves

Instructions

In a large pot, combine black-eyed peas, broth, 2 cups water, turkey wings, garlic, celery, carrots, onion, jalapeno, salt, pepper, garlic powder and bay leaves. Bring to a boil, cover and reduce to a simmer. Cook for 1 to 2 hours or until tender and juice is thick, stirring occasionally and adding water if necessary. If desired, remove turkey wings, shred meat and return to pan.

Per serving: 227 calories (percent of calories from fat, 11), 21 grams protein, 30 grams carbohydrates, 5 grams fiber, 3 grams fat, 25 milligrams cholesterol, 1,517 milligrams sodium.

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