Instructions: Place black-eyed peas in large bowl and cover them with cold water. Soak overnight. Drain peas, rinse thoroughly and set aside to drain again.

Heat oil in large saucepan over medium-high heat, and saute onions and garlic until soft. Add peas, bell pepper, chicken stock, bay leaf, salt and red pepper flakes. Cover and bring to boil. Reduce heat and simmer 1 hour, or until beans are tender. Stir in smoked turkey and simmer for another 15 minutes.

Remove and discard bay leaf. Top each serving with teaspoon of sour cream and sprig of cilantro, if desired.

This recipe yields 6 servings.

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