Slow Cooker Purple Hull Peas with Okra and Smoked Turkey

Name: Slow Cooker Purple Hull Peas with Okra and Smoked Turkey
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Southern
Ingredients: 2 cups (400 g) dried purple hull peas, soaked and drained, soaked overnight in 2 quarts cold water, then drained; 1½ lb (680 g) smoked turkey leg or smoked turkey sausage (such as andouille), cut into ½-inch pieces if sausage; leave leg whole; 4 cups (960 ml) low-sodium chicken or vegetable broth; 1 large (250 g) yellow onion, diced; 4 cloves (20 g) garlic cloves, minced; 1 lb (454 g) fresh or frozen okra, trimmed, left whole if small, halved if large; 2 whole bay leaves; 1 teaspoon (1 g) dried thyme; 1 teaspoon (2 g) smoked paprika; ¾ teaspoon (1½ g) fresh cracked black pepper; to taste kosher salt; ½ teaspoon (2 ml) hot sauce (such as Crystal or Frank's RedHot) (optional); 1 tablespoon (14 g) unsalted butter (optional)

From the MyKitchenBank Kitchen

A traditional Southern braise of tender purple hull peas simmered with fresh okra and smoky turkey leg or sausage, finished with caramelized onions and aromatic garlic. The slow cooker ensures the peas stay intact and absorb all the savory flavors without constant attention. Serve as a hearty side dish or over cornbread for a complete meal.

Prep: 15 min
Cook: —
Wait: 8 hr
Total: 8 hr 15 min
Makes: 6 to 8 servings (about 8 cups)

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Ingredients

6 servings

2 cups (400 g) dried purple hull peas, soaked and drained, soaked overnight in 2 quarts cold water, then drained
1½ lb (680 g) smoked turkey leg or smoked turkey sausage (such as andouille), cut into ½-inch pieces if sausage; leave leg whole
4 cups (960 ml) low-sodium chicken or vegetable broth
1 large (250 g) yellow onion, diced
4 cloves (20 g) garlic cloves, minced
1 lb (454 g) fresh or frozen okra, trimmed, left whole if small, halved if large
2 whole bay leaves
1 teaspoon (1 g) dried thyme
1 teaspoon (2 g) smoked paprika
¾ teaspoon (1.5 g) fresh cracked black pepper
to taste kosher salt
½ teaspoon (2 ml) hot sauce (such as Crystal or Frank's RedHot) (optional)
1 tablespoon (14 g) unsalted butter (optional)

Equipment (5)

6-quart slow cooker
Large cutting board
Sharp knife
Measuring cups and spoons
Wooden spoon

Steps

Before you start

If using dried purple hull peas, soak them overnight (or quick-soak by boiling for 2 minutes, then letting them sit 1 hour, before draining)
Use fresh or frozen okra; if frozen, add it in the last 30 minutes to prevent mushiness
Have your slow cooker on the counter and ready to go

1
Assemble slow cooker base
- Add the drained soaked purple hull peas to a 6-quart slow cooker.
- Nestle the smoked turkey leg or pieces into the peas, then add the diced onion and minced garlic.
- Pour in the broth, covering the peas by about 2 inches.
- Stir well.
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Tip: Soaked peas cook more evenly and faster than raw; this also removes gas-producing compounds. The smoked turkey is already fully cooked; it will heat through and infuse the broth with flavor.
2
Season and cook low
- Add the bay leaves, dried thyme, smoked paprika, black pepper, and 1 teaspoon salt.
- Stir to combine.
- Cover and cook on low for 6 to 7 hours (or on high for 3.5 to 4 hours).
- The peas should be very tender but still hold their shape.
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Ready when: Peas are creamy and tender when pressed between thumb and forefinger, broth is fragrant and rich
Tip: Resist the urge to lift the lid often; each opening adds 15–20 minutes to cooking time.
3
Add okra and finish
- If using frozen okra, add it directly.
- If using fresh okra, add it now.
- Stir in the hot sauce if using, and the butter for richness.
- Cook uncovered on low for 25 to 30 minutes until the okra is tender and bright green.
- Remove and discard the bay leaves.
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Ready when: Okra is fork-tender and still bright green, not gray or mushy
Tip: Adding okra late keeps it from becoming slimy; the short cook time preserves its texture and color.
4
Taste and adjust seasoning
- Taste a spoonful of broth and peas.
- Add more salt, hot sauce, or black pepper as needed.
- The dish should taste savory and well-seasoned, with a hint of smoke and spice.
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Tip: Taste before serving; slow cooker dishes benefit from a final seasoning check.

Good to know

Tips

For a creamier dish, mash about ¼ of the cooked peas against the side of the slow cooker with the back of a spoon, then stir back in. This releases starches and thickens the broth without added flour.
Smoked turkey sausage (such as andouille) cooks faster and more evenly than a large turkey leg; if using a leg, break it into 2–3 pieces to speed cooking and distribution of flavor.
Purple hull peas are more delicate than black-eyed peas; avoid overshooting the cook time or they'll fall apart. Check at 6 hours if cooking on low.
Serve over creamy polenta, with cornbread on the side, or over rice for a heartier meal. The flavorful broth soaks in beautifully.

Make ahead

Soak the purple hull peas overnight (or quick-soak) and store in the fridge. Build the entire slow cooker base in the morning, refrigerate the insert if desired, then cook in the evening, adding okra in the final 30 minutes.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat with a splash of broth, stirring occasionally, for 5–8 minutes, or in the slow cooker on low for 30 minutes. Freezes well for up to 3 months; thaw in the fridge overnight and reheat as above.

Substitutions

dried purple hull peas, soaked and drained → Crowder peas, black-eyed peas, or field peas. All are Southern varieties with similar flavor and texture; adjust soaking time if using larger peas.
smoked turkey leg or smoked turkey sausage (such as andouille) → Smoked ham hock or 8 oz smoked bacon, chopped. Ham hock adds deep pork flavor; bacon cooks faster and can be added partway through if you prefer.
fresh or frozen okra, trimmed → Fresh corn kernels, diced bell pepper, or diced tomato added in the last 20 minutes. These add a Southern garden feel and won't turn slimy; adjust cooking time accordingly.
low-sodium chicken or vegetable broth → Vegetable broth or water plus 2 tablespoons soy sauce for umami. Water alone works but is less flavorful; soy sauce boosts savory depth.