smoked turkey – TalBakes

Ingredients:

1 package smoked turkey legs (three legs)

64 oz dry pinto beans

1 onion chopped

1 green bell pepper chopped

4 cloves of garlic chopped

1 Serrano pepper chopped

Sea salt

Black pepper

Paprika

A little cayenne pepper

Rick’s Hot and Spicy All Purpose Seasoning (5in1) or Lawry’s seasoning salt

Equipment: Large stock pot

Rinse pinto beans off first. Boil on high heat with turkey legs, onions and green peppers for 3 hours. Season until you are satisfied with the taste. Make sure to replenish water throughout and stir all the way to the bottom as to not burn the beans. The meat will fall off the bones. Remove as much cartilage as you can find and the large bones once the meat has fully come off. Turn down the heat to low and let simmer for 2 more hours.

Serve over rice with cornbread. I used Jiffy cornbread with a couple of adjustments since I didn’t feel like making it from scratch 🤣

2 boxes Jiffy cornbread mix

Add 2/3 cups of sweet corn into your batter per their ingredients on the back. It will bake to a golden brown about 19 mins total due to the larger amount. Once it’s done glaze with honey butter.

Honey butter glaze:

3/4 stick of butter

2 tablespoons honey

1 teaspoon of salt

Melt, whisk, pour and spread over baked cornbread.

I love black-eyed peas and I’m still a southern girl at heart. I do crave my fried chicken, potato salad, and greens. The love is still there. Not too long ago a sister of mine posted a picture of her dinner on social media. It used a combo of greens and black-eyed peas. All I could think of is that must taste soooo good. I have got to try that combo!! Whenever I make greens or black-eyed peas I always use smoked turkey. You can still enjoy the smokey taste that people want from ham hocks. The meat will break up or you can cut it up once it cooks at least 3 hours. So it’s meat too in almost every bite!!

Ingredients:

3 packs of 16 oz frozen black-eyed peas

2 bundles of turnip greens (little over a lb)

2 bundles of mustard greens (little over a lb)

2.25 lbs of smoked turkey tails

1 large onion diced

4 cloves garlic chopped

garlic powder

sea salt

black pepper

H-E-B Originals Steak Seasoning Spice Blend

2 tablespoons of paprika

2 teaspoons of cayenne pepper

Equipment: A large stock pot

Wash your greens, chop off the ends and slice them so you won’t have large pieces. Don’t chop them up because nobody likes mushy greens! I have come across this way too many times at North Carolina BBQ restaurants. Yuck!

Everything goes in the pot covered with water. Add the seasonings after about 2 hours of boiling on high. The measured ingredients will be added once. The steak seasoning, sea salt, black pepper and garlic powder is added liberally. These are really the core seasonings. Add a large glass of water. Stir occasionally making sure to bring the bottom vegetables to the top throughout the process. After 3 hours taste the broth and add more sea salt, steak seasoning, garlic powder, and black pepper to your preferences.

Then turn down to medium heat and let it cook for another hour. Taste the actual greens this time so that you aren’t over salting and are pleased with the taste. Add based on your preference. This is one of those meals that doesn’t need you as much to turn out well. Your family will love it and you really haven’t done much at all.

I paired it with rice made in the rice cooker and baked BBQ chicken. So yeah I binged watched Nurse Jackie episodes, with a beer, and had my feet kicked up the entire time.

Tag: smoked turkey

Southern Style Pinto Beans with Smoked Turkey

Black-eyed Peas and Mixed Greens