Ingredients

• 16 oz dried black-eyed peas
• 6 cups water
• 1¼ oz Better Than Bouillon
• 32 oz smoked turkey neck
• 1 chopped yellow onion
• 4 garlic cloves
• 1 jalapeño
• 1 bell pepper
• 1 dried bay leaf
• 1 (4-in.) rosemary sprig
• 1 (3-in.) thyme sprig
• 1 1/2 tsp. kosher salt
• 1 tsp smoked paprika

Procedure

Soak peas overnight.

Boil water.

Sauté onion until translucent.

Add garlic.

Add peppers, turkey and spices. Sauté until peppers tender.

Dissolve bouillon in a little water in Instant Pot. Transfer from Lodge to Instant Pot, deglazing using rest of water.

Add beans and slow cook until desired texture. (1-2 hours)

Notes

ref: Chef Lola's Kitchen