Southern Black Eyed Peas

2 Add in soaked black eyed peas and cover with vegetable and chicken broth. Season with nature seasoning, cajun seasoning and garlic butter seasoning. Add in smoked turkey wings, bay leaves, bring to a boil, cover and cook on low for 2 hours.
5 Place the black-eyed peas in a large bowl and cover with water. Allow them to soak for at least 6 hours or overnight.
6 Heat bacon fat or oil in a Dutch oven over medium heat. Add the diced bacon and cook until crispy. Remove the bacon from the pot and set aside. In the same pot, add the onion, celery, and garlic. Sauté until the vegetables are softened and fragrant.
8 Add the soaked black-eyed peas to the pot. Pour in the vegetable and chicken broth, ensuring the peas are fully covered. Stir in Nature seasoning, Cajun seasoning, and garlic butter seasoning.
9 Add the smoked turkey wings and bay leaves into the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2 hours.
10 After 2 hours, remove the turkey wings from the pot. Discard the bones and skin, then shred the meat. Return the shredded turkey meat and crispy bacon to the pot. Stir everything together to combine.
12 Serve the black-eyed peas over fluffy white rice for a comforting main dish, or enjoy them as a flavorful side.
13 Garnish with parsley or green onions and ENJOY!